i. Biography
In the San Francisco Bay Area, Café Vivant’s menu is built around premium poultry and a market-driven reading of the region. The frame around Nico Russell’s cooking runs through produce first learned from a family garden, then through kitchens in Mountain View, New York, and Brooklyn.
Coming Up
Formal training at California Culinary Academy preceded a sequence of station-based kitchen work: Nico Russell moved from Line Cook / Sous Chef at Vine Hospitality in San Jose, CA (2008–2010) to Chef de Partie at Chez TJ in Mountain View, CA (2010–2011). The craft then tightened in New York, NY, as Chef de Partie / Sous Chef at DANIEL (2011–2014), followed by Chef de Partie work at Restaurant Mirazur in Menton, France (2015–2016). Ownership entered the work at Oxalis in Brooklyn, NY (2018–2023). Restaurant-building is now part of the practice. Nico is chef / owner of Redwood Hospitality (since 2016), chef / owner of Place des Fêtes (since 2022), chef / owner of Cafe Mado (since 2024), and chef / owner of Laurel Bakery (since 2024).
Where They Are Now
The current Bay Area work at Café Vivant is organized around hyper-local sourcing, seasonality, and premium poultry. For Russell, that sits alongside ongoing Brooklyn responsibilities: chef/owner of Place des Fêtes since 2022 and chef/owner of Cafe Mado since 2024.
Signature
Signature dishes include At Oxalis.
In Their Words “We pull techniques from all over the world because those are just the best techniques.” “One of the most important things that I wanted Oxalis to be was space for creativity.”
Honors
Recognition for the work includes Michelin star for Oxalis and StarChefs Rising Stars, New York Class of 2019 (2019).
Profile updated July 2026
FAQ
Asked of Nico
What is Nico Russell's current role?
Nico Russell is Lead kitchen at Café Vivant.
Where did Nico Russell train or study?
Nico Russell trained at California Culinary Academy.
What recognition has Nico Russell received?
Michelin star for Oxalis.
