Russ Adams

Research Chef


He began his culinary career washing dishes and dressing tables at his family’s business, the Strongbow Turkey Inn. It was his grandmother when, upon seeing him take on more responsibility in the kitchen, suggested that he further his education. In 1978 he graduated from The New York Culinary Institute of America.
 
In 1993, Chef Russ purchased the restaurant from his parents. Thanks to his talent, training and hard work, Strongbow became on one of the highest-volume restaurants in Indiana. Under Russ they continued to successfully serve signature turkey dinners for 20 years.
 
While at Strongbow, he learned the importance of consistency and keeping a high quality of work in everything that he does. He brings the same strong work ethic to Charlie Baggs Culinary Innovations.