Raised in Prince Edward Island, Ross grew up around hospitality. His mother absolutely hated the kitchen but was, nonetheless, a consummate entertainer and from a young age Ross learned the intricacies of hosting a good party. In retrospect, it is no surprise that after university and stints in teaching, small business and banking Ross was ‘born again’ and returned to his Island home to attend The Culinary Institute of Canada.
After graduation, Ross moved to Niagara where he has made a name for himself, cooking in several of the area’s top kitchens including Tiara at Queen’s Landing and Trius at Hillebrand Estates. He has held the Executive Chef position at Zees Restaurant, The Kitchen House at Peninsula Ridge, The Oban Inn, Windows by Jamie Kennedy, Stone Road Grille and Ravine Vineyard Estates.
Ross is a born teacher and has shared his enthusiasm beyond his brigade, teaching classes at Niagara College Food and Wine Institute and The Good Earth Cooking School.
Ross’ love of food is equaled only by his love for good rock’n’roll. ‘Ultimately both are about entertainment’ he says. The only love more profound for him is that which he feels for his family. Ross’ wife Wendy is a qualified Sommelier and fellow ‘foodie’, and his three boys are ‘obviously going to be rock stars who cook well’.