Russell Stippich moved to Colorado from Wyoming in 2010 and began working at Frasca Food and Wine. After two and a half years working at Frasca, training under Brian Lockwood, Jared Sipple, and Lachlan Mackinnon-Patterson He felt it was time to explore other styles of cuisine. He moved to Denver in October 2013 to open Acorn and work with Chef Steve Redzikowski. He recently was promoted from Executive Sous Chef to Chef de Cuisine, and will be curating his first full dinner menu this summer. Russell is constantly introducing new ideas, ingredients, and techniques that improve the dining culture of Denver, and Colorado as a whole.