Private Chef  | Culinary Ambassador to Chile | TV Host – Big Ten Network

As seen on The View, The Big Ten Network, WGN America, ABC, NBC, BET Networks,, MetroMix, Red Eye, NBC’s iVillage “In the Loop”, Rolling Out, Magazine, Chicago Tribune, WCIU “You & Me This Morning”, Evanston Now, N’Digo, Time Out & Chicago Sun-Times

Voted “Best Caterer” | UPTOWN Magazine “Best of Chicago” 2012

Voted “Fan Favorite” | Chowdah Fest Chicago 2012

Voted “Winner’s Circle” | Chowdah Fest Chicago 2013

Chef Julius serves as owner of A Tale of Two Chefs, Culinary Ambassador to Chile, and TV Host on the Big Ten Network. In addition, he serves as the consulting chef for Red Monkey Foods, Nature Isle Tropical Gourmet, Epicurean Butter, Slather Brand Slathering Sauce, Bogaris Olive Oil, Giangrandi Olive Oil, Cilantro Trading Company, Deleyda Olive Oil, Chocolan Winery and Concha Y Toro Wines. In partnership with the Consul General of Chile & ProChile, he serves as a Culinary Ambassador, enthusiastically promotes and aiding in the distribution of the flavors and wine from the country of Chile.

Chef Julius’ culinary training began at the age of eight under the careful guidance of his mother. After college, he began to build a corporate career, while continuing to hone his culinary skills. After successfully climbing the ranks, Mr. Russell left his Executive Sales Management position to pursue his passion as a Private Chef.

His culinary education continued stateside at the New Orleans School of Cooking and abroad with Princess Marie Blanche de Broglie at La Cuisine Marie Blanche and Patrick Terrien at Le Cordon Bleu Academie d’Art Culinaire de Paris.

Chef Julius’ focus is placed on giving his clients the opportunity to dine anywhere in the world through his cuisine, using the highest quality ingredients available. He thinks globally, yet acts locally and is an avid supporter of local and sustainable products. It is his belief that the shorter the distance food has to travel, the better the chance one has of experiencing its natural taste. This is easily reflected in the local proteins and produce from places like, Local Folks Foods, Dietzler Farms, River Valley Kitchens and Seedling Enterprises, who all have a natural taste you can recognize.

As a Private Chef, he accommodates the culinary needs of celebrities in multiple markets, as well as, prominent Chicagoans by providing in home dining and elaborate dinners for parties. In addition, A Tale of Two Chefs provides specialty catering, food demonstrations and menu design for corporate clients such as the Wrigley Corporation, Red Monkey Foods, MillerCoors, Home Depot, Weber Grills, ConAgra Foods, Goodman Theater, Jewel-Osco, NBC5 Chicago, Christian CEO’s of America, Repertory Theatre of St. Louis, Schnucks, HEB and Giant Eagle. He also has a strong focus in giving back and sharing, as shown in his work with Wade’s World Foundation (Dwyane Wade), Common Ground Foundation (Actor/Artist Common), Chicago Organizations: Umoja Student Development Corporation, Healthy Schools Campaign & Teen Living Programs and Chef Art Smith’s Common Threads Organization.

He has served as the Executive Chef of KeHE Distributors, overseeing recipe design and the “Cuisine Based Selling” program where grocery chain execs are invited to experience KeHE products via multiple course meals showcasing recipes created by Chef Julius. KeHE is an employee-owned company, headquartered on a 1 million square foot campus in Romeoville, IL. They distribute 70,000 products to 38,000 retailers in four countries. It is the leading specialty food distributor in the country.

Chef de Cuisine

Chef Stanley Hagerman’s white tablecloth restaurant experience brings a finishing touch to A Tale of Two Chefs.  His management roles at the some of Chicago’s leading restaurants such as The Signature Room, The Pump Room, Ambria, La Petite Folie, and the Marion Street Cheese Market have rounded out his natural creative ability, allowing him to create out of the box dishes with flawless timing and execution. A graduate of The Cooking and Hospitality Institute of Chicago, he values the continuous learning process that great Chef’s embrace and instills the quest for perfection in his support staff. As Chef de Cuisine, Chef Stan’s involvement and input with the menu and day-to-day operations is reflected in the product we produce.