Russell Campise

Restaurant Manager

Russell started his career in the food and beverage industry when he enlisted in the United States Navy as a Culinary Specialist right out of high school. He was stationed in San Diego, California aboard the USS Antietam (CG-54) where he cooked for 300+ sailors daily. Russell was deployed in 2009 on a western pacific deployment in support of Operation Enduring Freedom. During his deployment, he was awarded the Navy and Marine Corp Achievement medal and earned his enlisted surface warfare pin.

After finishing his time in the Navy, Russell was recruited to work at Wynn Las Vegas and opened the Tower Suite Bar in 2011. A year and a half later, he was promoted to restaurant manager and received the food and beverage star of the quarter award. During his time at Wynn, he managed numerous restaurants including Sugar and Ice, Zoozacrackers, The Buffet, The Café, and the showroom concessions for Wynn Las Vegas’ signature show “Le Reve”. After his extensive time at Wynn Las Vegas, Russell was recruited by Aria Resort and Casino to be a manager at Aria Café’. At the time, Aria Café was Las Vegas’ largest, full-service, Forbes rated restaurant.

After his time at Aria Resort and Casino, Russell received an offer to work at the Trump International Hotel Las Vegas as a food and beverage manager where he oversaw the restaurant “DJT”, In-suite dining operations, and pool food and beverage operations.

During his time as a restaurant manager, Russell was able to attend college and received two degrees from the College of Southern Nevada. One degree is concentrated in Food and Beverage Management and the other is concentrated in Hotel Management. Russell truly enjoys being a manager at Barry’s Downtown Prime and working together with his team to provide the best, detailed service in Las Vegas.