Chef Mariya Russell, the trailblazer who made history by becoming the first Black woman to lead a Michelin-star kitchen, is coming back to Chicago with an exclusive pop-up series this winter and spring. Having previously shown her culinary prowess at Kikko, the omakase hotspot positioned just below the Japanese-infused expanse of Kumiko's bar, Russell took off for Hawai'i in 2020, spending two years away. According to Eater Chicago, this gifted chef is now going to offer Chicago diners a chance to experience her cooking once again through "Connie's Underground," a sequence of dining events.
Despite leaving the city two years prior, having sharpened her knives at Oriole which boasts Michelin-starred prestige, Moore-Russell is not coming back empty-handed. Perfecting her craft in metro Detroit with a previous pop-up series, she plans to bring a fusion of tastes and an ethos of sustainability to her upcoming dining experiences, Eater Chicago reports. While the menu details are kept under wraps for now, gastronomes can book their $200-per-person reservations for the pop-ups that are slated for January 27, February 23, and March 30 at RLM Studios in Irving Park.
Back in 2019, Russell's precision and innovation in the kitchen earned Kikkō its Michelin star, an accolade that hadn't ever been awarded to a Black woman before her. At Kikkō she served up seven Japanese-inspired courses to an intimate eight diners per session, earning notoriety and the prestigious Michelin acknowledgment. "It has been a little overwhelming, like, 'OK, everybody is definitely watching me now,'" Russell recalled about the increased visibility in a Chicago magazine interview.
Her rise in the competitive culinary world was not an overnight success, having worked with heavyweights like Noah Sandoval and taking on various roles in acclaimed restaurants. With each new challenge, Russell's response was resolute, "Let's do this." – proof of her tenacity and skill. According to a Chicago magazine feature, Russell steers clear of the star-chaser mentality; rather, her aim is to craft "really delicious food for humans to eat," hoping to envelop patrons with a warmth akin to being at home.
As Russell re-enters the City's culinary scene, her return is a reminder that star-rated chefs aren't just about flash or awards; they’re about commitment to the craft and creating memorable experiences for diners—one carefully curated dish at a time. And as Chicagoans eagerly await the return of this culinary mastermind, it's clear whether Michelin stars or not, Russell's influence extends far beyond the kitchen.
