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Most recently the opening chef de cuisine for Legal Harborside, Tom Borgia is now taking the helm at Russell House Tavern as executive chef. The Johnson & Wales grad worked as the opening sous chef of The Federalist in the 90s before traveling elsewhere in the country and the world, including an unpaid stint at a restaurant in Italy; Tuscan cuisine still influences his cooking today. Also on his resume: sous chef and then chef de cuisine of the respectable Montagna at The Little Nell in Aspen. Borgia will be debuting new menus soon at Russell House.
· All coverage of Russell House Tavern on Eater [~EBOS~]