Originally from Long Beach, California, Ross began his restaurant career working simultaneously for Wolfgang Puck and André Angles, a protegé of Roger Verge, all while maintaining his nine-to-five job in the financial field. Though this was no easy feat, Ross knew he wanted to cultivate his passion for food and gain valuable experience in the industry before attending The Culinary Institute of America in New York.
Upon finishing culinary school, Ross worked with Bravo’s Top Chef Masters winner Floyd Cardoz at the esteemed Danny Meyer restaurant, Tabla, where he assisted the team in maintaining their New York Times 3-Star status. Ross then went on to help open ABC Kitchen (and subsequently ABC Cocina) under the guidance of Jean-Georges Vongerichten and Dan Kluger, accumulating countless accolades and awards, including Best New Restaurant 2011 from The James Beard Foundation.
After more than fifteen years in New York, Ross took the helm as Executive Chef of Jean-Georges’ Chicago outpost, Pump Room at Public Chicago. He quickly fell in love with the city and its booming culinary scene, but also yearned for more. Ross craved creative freedom and knew it was time to step out on his own, to make his mark.
In 2016, Ross left the Jean-Georges restaurant group and joined Sancerre Hospitality to open BLVD—a modern American restaurant in Chicago’s West Loop neighborhood that draws inspiration from Hollywood’s Sunset Boulevard circa 1950. Here, Ross showcases his own unique style of cooking, offering a globally inspired menu of shareable plates that highlight classic dishes and familiar flavors reimagined and served in thoughtful new ways. While always pushing the boundaries with plating, composition, and technique, Ross places the utmost importance on consistency, as well as sourcing wholesome and authentic ingredients from local farms—working to bridge the gap between simple, pure cooking and playful, thought-provoking craftsmanship.
When Ross isn’t in the kitchen, you can find him enjoying Chicago’s jazz scene, watching films from the Golden Age of cinema, or exploring local flea markets in search of antique culinary books to add to his expansive collection.