Russell Keane, executive chef and owner of Neo restaurant at Moss Creek Village, has been developing his epicurean skills since he was a young boy, when he and his military family lived in Germany and in various cities around the United States
Keane, a graduate of Johnson & Wales University in Charleston and longtime contributor to the Hilton Head Island culinary scene, got an early taste of kitchen life when his mother him to work at the age of 13 in the restaurant where she worked as a staff accountant.
He started peeling shrimp and shucking oysters in the fish market of Bowden’s Seafood in Tulsa, Oklahoma, and worked his way into the kitchen of the main restaurant.