Born in Montreal and 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 craft and importance of hosting a good party. In retrospect, it is no surprise that after university and stints in teaching, small business and banking he turned to the professional kitchen.
A ‘born again’ chef, Ross didn’t begin cooking professionally until he was twenty-six years old when he returned to his P.E.I. home to attend The Culinary Institute of Canada. Upon graduation he moved to Ontario where he has held positions with The Globe Restaurant; Tiara at Queen’s Landing Inn; and as Sous Chef for Hillebrand Estates. Ross was hired as the opening Executive Chef for Zees at the Shaw Club Hotel, and as Executive Chef for Restaurant Oban Inn. For two years Ross and his Sommelier wife, Wendy owned and operated The Kitchen House at Peninsula Ridge Estates. His culinary travels have also carried him to stages in Quebec including L’Eau à la Bouche, and Toqué. In 1999 he spent four months in England at the Relais and Chateaux, Chewton Glen (1 star Michelin). Ross has been on the faculty of The Niagara-on-the-Lake Culinary School, the Canadian Food and Wine Institute at Niagara College and also teaches classes at The Good Earth Cooking School.
In September 2011 Ross was hired as Chef de Cuisine to open Windows by Jamie Kennedy, a fine dining restaurant at The Sheraton on the Falls Hotel with a decidedly ‘locavoire’, farm to table direction.
Rock and roll is Ross’ other passion. ‘Ultimately both are about entertainment’ he says. The only love more profound for him is for his family. Of his three boys Hunter, Graham, and Luke, he quips ‘they are obviously going to be rock stars who cook well’.