WHO IS RUSSELL DOCTROVE OF FISH & MEAT?
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If you haven’t heard of Russell Doctrove, you should. He's the head chef at Fish & Meat, an acclaimed seafood restaurant in Hong Kong. Russell Doctrove and culinary director Malcolm Wood have teamed up to create the Fish & Meat restaurant. Their goal is to provide the best farm to table cooking in the city of Hong Kong.
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Russell Doctrove whips up his delicious creations using the best produce and techniques to give Fish & Meat’s customers the best steaks, fresh seafood, and homemade pasta to be found in Hong Kong.
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Russell Doctrove has his roots in Hong Kong, because it is where he was raised. But he gained a lot of culinary experience studying and working in the United Kingdom. Between 2003 and 2007, Russell Doctrove studied at the Birmingham College of Food, Tourism, and Creative Studies, which has now changed its name to University College Birmingham.
The University College of Birmingham is the only school to have been accredited by the Hospitality Guild with this first gold accreditation, the College Rosette highly commended AA award, and the Centre of Excellence. Russell Doctrove graduated with a Bachelor of Arts with Honours degree in Culinary Arts Management.
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After graduating, Russell Doctrove went on to gain great experience in the culinary world by working in well-established, distinguished restaurants. He trained at the Grand Hyatt and Mandarin Oriental Hotels. He worked in the Waterside Inn in Bray, Berkshire, England under the head chef Alain Roux. He was the Chef de Partie. The Waterside Inn is a three Michelin star restaurant. It holds the distinction of being the only restaurant outside of France to keep its three Michelin stars for over twenty-five years. Russell Doctrove then worked in the Restaurant Gordon Ramsay in London on Royal Hospital Road under the head chef Clare Smyth where he was the Senior Chef de Partie. That restaurant also has three Michelin stars, continuing Russell Doctrove’s career in excellent restaurants.
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Russell Doctrove returned to Hong Kong to work in some of the top restaurants in Hong Kong, which now includes Fish & Meat. He worked in Amber, an acclaimed modern French restaurant in the Landmark Mandarin Oriental Hotel with two Michelin stars. Russell Doctrove also worked in St. Betty in Hong Kong. St. Betty is a modern European restaurant with two Michelin stars as well. After gaining fame working for those other well-loved restaurants, Russell Doctrove has become the head chef at Fish & Meat. He took his high level British training and experience to serve hearty and rustic food made with traditional, honest cooking. His kitchen uses only the freshest ingredients straight from the farm. His style of food is paying off because the restaurant is almost always fully booked in advance. If you want to try some of his tasty dishes, you should reserve your table at couple weeks in advance.
 Fish
& Meat
1/F & 2/F, 32 Wyndham Street, Central, Hong Kong 2565 6788 reservations@fishandmeat. hk www.fishandmeat.hk/