Russell Bry is co-founder and executive chef of Go Roma. He began cooking in high school, working in many Chicago kitchens. In 1976, Bry represented the U.S. in the Junior Culinary Olympics. Later, Bry became executive chef for Tango, Bastille and George's restaurants in Chicago. In 1985, Bry joined Lettuce Entertain You Enterprises (LEYE) as a managing partner and executive chef. He developed menus for CafŽ Ba-Ba-Reeba, Scoozi!, Foodlife, Papagus Greek Taverna and Antico Posto. Bry also led menu development for Maggiano's Little Italy and Wildfire. Bry loves Italian foods. "Everyone in Italy has a passion for good food and wine. Their preparations are based on fresh ingredients and simple cooking,ä he says. ãThe results are, usually, spectacular. The menu of Go Roma follows that approach." In 2004, Bry joined forces with David Wolfgram, Yorgo Koutsogiorgas and Jeff Drake, three friends from the industry.