Chef Russell Hall

russell HAll

park st.

Russell Hall is Head Chef at Melbourne venue Park St, a cosy café by day and an intimate neighbourhood restaurant by night.  Uniquely positioned on a lush green wedge of the Capital City Trail in Carlton North, Park St offers a flexible dining experience thoughtfully curated by Chef Russell.

park st Park St

About Russell Hall

Russell grew up in the Victorian countryside and developed a keen interest in food, gardening and cooking from early in his life.  His family had a large kitchen garden and made their own sauces, pickles and preserves.  At the age of 15 he started working in kitchens including the acclaimed regional venue Oscar W’s Wharfside.  In his early twenties Russell relocated to Melbourne where he undertook his apprenticeship with renowned chef Jacques Reymond. 

Russell then joined Taxi Kitchen as Sous Chef before traveling overseas to London, where at the age of 26, he secured a position as Head Chef at Below Zero by Ice Hotel.  After two years abroad, Russell returned to Melbourne and commenced a role with the Spanish dining institution Bomba.  Working alongside chef Jesse Gerner, Russell developed an interest in sustainability and a passion for working with the finest local produce. 

Most recently Russell has had a three-year tenure at Gerner’s Añada, delivering rustic, full flavoured Spanish dishes.  With the opportunity to create a new sustainably focused dining experience, Russell transitioned to running the neighbourhood café and wine bar, Park St, where he works alongside chefs Jesse Gerner and Andrew Fisk.

At Park St, Russell showcases local freshness and flavour, with all pastries, breads and pastas made in-house daily.  The kitchen cures their own bacon and use veggies and herbs straight from their own gardens.  What they can’t grow or produce themselves, they source from the best purveyors in and around Melbourne. 

Coffee is locally roasted by Capital Coffee Roasters and they keep bees on the rooftop making honey.  With an industry leading composting system that minimises food waste, Russell and his team have created an eco-conscious venue with community at heart.  Perfect for casual all-day-dining with a flavour punch, it is easy to see why Park St enjoys such a loyal following.
Russell has kindly shared with us his recipe for Chargrilled Quail with Pomegranate and Native Cut Leaf Thyme.  Enjoy this dish at Park St or view the recipe on the Flowerdale Farm website.