Patrick Russ is the Executive Chef and Director of Culinary Arts at Newfields in Indianapolis. He brings more than 20 years of culinary leadership across the United States and is a graduate of Le Cordon Bleu in Miami. He has led kitchens in Miami, Seattle, and Chicago. He focuses on elevating operations, mentoring teams, and guiding menu development. In his current role, he oversees culinary strategy, seasonal menus, and the integration of food with exhibitions and community programming. He strives to deliver exceptional culinary experiences by integrating art and nature. He is committed to mentorship, sustainable sourcing, and showcasing regional flavors with a modern, creative approach.