A native of South Africa, a colorful and storied culinary journey led Gavin Russell to his current rank as Executive Chef of Brine Oyster House in Grosse Pointe Park. Born in the city of Johannesburg, Gavin studied all things culinary at the esteemed Hospitality Industry Training Board (HITB) and continued his training at Gallagher Gourmet Catering. Gavin's career then kicked off at Westcliff Hotel (Johannesburg) and The Montague Hotel (London). Gavin made his way to the United States in 2005 and spent time in kitchens throughout Portland, Oregon before landing in the Grosse Pointe area of Michigan as one of the culinary team members of Marais, which was named Hour Detroit's Best Restaurant in 2013. Gavin then spent time in corporate and private catering before joining Chamberlain Hospitality in 2020 as a Chef at Brick's Pizzeria. This journey has prepared Gavin for his current role as Executive Chef of Brine Oyster House.
Gavin's cooking style will forever be influenced by his travels and commonly lean toward Mediterranean and European-inspired. Simple and rustic preparations that are ingredient-focused will always be found on his menus. Outside of the kitchen, Gavin can be found spending time with his wife of almost twenty years, Andrea and their adorable daughter Elisabeth. To this day, Gavin enjoys keeping up with friends and family in South Africa and also enjoys traveling and immersing himself in different cultures for new perspectives.
Maureen Paul grew up in St Clair Shores and began her career in the restaurant industry in 2013. She moved through Roberts Restaurant Group in Oakland County and departed from Cafe ML as the Manager. Maureen comes to Brine from Chamberlain Hospitality’s LeRouge Boulangerie, which she opened as the General Manager in 2022. She is currently studying for her Masters in Business Administration at Wayne State University and enjoys reading and spending time outdoors.