Atlanta born chef Eddie Russell is a private consultant for bars, gastropubs and taverns, helping to develop menus, streamline operations and finesse overall functioning abilities. He got his first taste for cooking as a young sous-chef in his grandmothers kitchen, continuing his training at Athens, Georgia-based restaurants - Five and Ten, Farm 255, and Trappeze Pub as well as Parish Foods and Goods in Atlanta.&amp;nbsp;&amp;nbsp; Eddies style of ingredient-driven, simplistic techniques have put him at the forefront of culinary innovation, and he is known for an appreciation and commitment to slow food and conscious sourcing.&amp;nbsp; He helped create the Four Coursemen Supper Club, an exploration of food, technique, sustainability, seasonality and community.&lt;br /&gt;
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Eddie continues his passion for cutting edge pairings and cuisines as a partner for Coterie &amp;amp; Tie, a private residence supper club based where he resides in Athens, Georgia.&lt;br /&gt;
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