Russ Spezial
Executive Chef Russ Spezial has over 20 years of experience in the restaurant/catering business. Born and raised in the New York tri-state area, Russ earned a fine arts degree from a small private university in New York state, and returned to NYC to pursue a career in fine arts. Russ supplemented his fine arts career by working as a prep cook in the prestigious Tavern on the Green in Central Park. Russ soon realized that culinary arts were really his calling, and his food career began.

Russ bought a one-way plane ticket to New Orleans in 1986, and over the course of four years worked in many local restaurants. In 1990, he opened his own intimate restaurant called Dante Street Deli, located in the uptown Riverbend area. Russ sold the restaurant in 2000 to another local chef.

Previously to becoming executive chef for Toulouse Gourmet Catering, Russ applied his culinary and management skills as chef/general manager for a large well-known local caterer. He held this position until Hurricane Katrina arrived in August 2005.

After the storm, Russ partnered with the Pel Hughes family in creating and developing a full service catering company. They set out to create a business that could help rebuild the city in one of the best ways possible—by providing its residents with good food and memorable events.

Russ enjoys working in the food industry for the same reasons he enjoyed his fine arts pursuits. “Food is highly creative, constantly changing, and most of all, it is a labor of true love,” Russ said.

In his free time, Russ enjoys traveling to Tuscany, Italy, where he spends his time shopping at the local markets, and cooking with the fresh local ingredients. Russ also enjoys working in his extensive garden at his home in the lower garden district in New Orleans.

Kellie Levy
Kellie Schilling Levy, born and raised in the great city of New Orleans, was introduced into local culinary circles at a very early age. Her father, Glenn schilling, was deep rooted in the community as a founder and operator of many long time local restaurants. Kellie, learning the trade through her father's careful and meticulous guidance, chose to pursue the culinary arts, establishing herself within the New Orleans culinary community. Beginning her career with a local catering company in New Orleans, Kellie established her clientele, and became familiar with the daily operations of catering. Russ and Kellie worked together for five years for a local caterer in the city from 2000-2005.

After Katrina, Kellie, joined with her aunt and uncle, Vic and Jackie Hughes, towards developing a new catering company. Their goals were to provide the community with great food, to support wonderful events for their clients, and to make an overall positive impact within the devastated community. Using the tools and skills she has learned along the way and the high standards she has learned through her years of experience, Kellie’s hands on approach to catering, and her exceptional attention to detail have quickly made Toulouse Gourmet Catering a sought after catering company for business gatherings, special events and weddings throughout the New Orleans metro area. When not at work, Kellie enjoys spending time with her husband and son, cooking and entertaining for her friends and family, and relaxing at the beach.