CHEF JULIUS RUSSELL/CHEF TIKI
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, Eater.com, FOX Chicago, MetroMix, Red Eye, UPTOWN Magazine, Rolling Out Magazine, Chicago Tribune, WCIU “You & Me This Morning”, Evanston Now, N’Digo, FoodandWine.com, 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 Goode Foods, Nature Isle Tropical Gourmet, Epicurean Butter, Butterball Farms, Texas Pete Brand Sauces, Red Monkey Foods, Cilantro Trading Company, Deleyda Olive Oil, Chocolan Winery and Concha Y Toro Wines.
As a Private Chef, he accommodates the culinary needs of celebrities in multiple markets, as well as prominent Chicagoans. Chef Julius and his culinary team provide everything from in-home cooking for the family to large scale catering for public showcase events. In addition to his private chef duties and culinary ambassadorship, he hosts a quarterly “pop-up” restaurant experience. With his “pop-up” restaurant, Chef Julius designs an 8-course food and wine pairing menu themes based on his extensive travel schedule. Themes have included: Summer In Paris, New Orleans Nights, The New South and Chile: An Undiscovered Paradise. The tickets are sold in advance and every one of the events sellout. There is a heavy focus on authenticity on using ingredients and techniques from the region. The “pop-up” Restaurant Experience has been held in Chicago, Seattle, Los Angeles, Miami, Washington D.C and Denver.
Chef Julius places a strong focus on giving back, as shown through his work with the Common Ground Foundation (Actor/Artist Common), the Wade’s World Foundation (Dwyane Wade) and Chicago non-profits: Umoja Student Development Corporation, Healthy Schools Campaign & Teen Living Programs and Chef Art Smith’s Common Threads Organization.
In partnership with the Consul General of Chile & ProChile, he serves as the Culinary Ambassador to Chile and enthusiastically promotes and aids 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’ gives 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.
A Tale of Two Chefs also provides specialty catering, food demonstrations and menu design for corporate clients such as the Wrigley Corporation, Red Monkey Foods, MillerCoors, Home Depot, Weber Grills, Flowers Communications Group, Toyota Lexus, UPTOWN Magazine, ConAgra Foods, Goodman Theater, Marianos, Jewel-Osco, NBC5 Chicago, Christian CEO’s of America, Repertory Theatre of St. Louis, Schnucks, HEB and Giant Eagle.
He has also 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 STANLEY HAGERMAN
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.