fbpx

CHEF INSPIRED

Chef Ross Robertson

Chef Ross Robertson

Gulf Coast Blenders

Hometown: Crawfordsville, Indiana
Cuisine: New American, Southern, Italian
Chefs who inspired you: Marco Pierre White, Royal Faubion, Ed Sawyer, Greg Hardesty, Mario Batali

Ambition in the Kitchen

Every single chef biography starts with the same cliché. “From the time I could walk, I was in the kitchen. I learned to cook watching my Mother or Grandmother make [insert family or regional cuisine].” 

It may be cliché, but it’s true. Most chefs catch the passion for flavor early, I was no different. From a young age I was giving my mother tips on how to make her sweet pastries and savory entrées taste better. I had found my creative outlet and loved to enhance dishes with powerful flavors.

After high school, I did a year with AmeriCorps NCCC, then went to culinary school at Ivy Tech Indianapolis. Through school I was selected to cater a VIP luncheon for the late Anthony Bourdain, Eric Ripert, and their guests.

I worked my way through culinary school at A-Country-A-Fair under Chef Royal Faubion. Here I learned the foundational skills that I still use to this day. I owe a lot of my work ethic and attention to detail to my time there.

When I lived in Indianapolis, I cooked my way around the city. I made craft pizzas under Chef Neil Brown, and Chef Carlos Salazar. I ran the dry age room and butchered meat at The Capital Grille. I even ran a local French brunch establishment.

My skills opened executive chef opportunities for me in the Metro Detroit area. I moved up to Ypsilanti Michigan and ran establishments such as Buca di Beppo, Mikette, and Bourbons of Brighton.

This past July my wife and I moved down to New Orleans. Due to the pandemic, Bourbons was running limited hours, and a limited menu. I relinquished the helm to my Sous Chef Nick Howard. Shortly after I arrived down here, I was hired on as the R&D Chef for Gulf Coast Blenders. It has been a great fit for me. It has always been my dream to work in a test kitchen environment, and I am striving to learn as much as I can about blending spices.

Chef Ross' dishes

Coffee Rubbed Lamb Chops

Coffee Rubbed Lamb Chops

Two double cut lamb chops rubbed in a house made Kona coffee rub. Grilled to order. Served atop spicy grilled asparagus, and mascarpone mushroom risotto. Drizzled with a 12yr balsamic, and a lemon olive oil.

Pan Seared Scallops

Pan Seared Scallops

Four pan seared scallops atop soba noodles in a traditional dashi broth. Sautéed enoki mushrooms and crispy prosciutto. Garnished with watermelon radish, cilantro, chives, and a soft poached egg.

Nashville Hot Slider

Nashville Hot Slider

Buttermilk marinated chicken breast. Dredged in a creole chicken fry flour, and deep fried in duck fat. Served on a house made brioche roll, with crunchy garlic dill pickles, and southern style coleslaw.

Share on facebook
Share on twitter
Share on linkedin

Stay Connected

More Updates

Gulf Coast Blenders Crispy Chicken Batter guide downloadable
Food Service Blends

Crispy Chicken Batter

Our Crispy Chicken Batter helps high-volume kitchens achieve delicious consistency with every fry.

beignets on a plate
New Orleans Local Spots

History of Beignets and Where to Find Them

Looking for places to find beignets in New Orleans? This blog will tell you some of the top-rated local spots to find beignets, as well as their history!

Quick Ship Collections

NO MINIMUMS for Gulf Coast Curated Blends

Custom Blending

Minimum Quantity: 1,000 pounds per item and 6,000 pounds annually

Get Started

Quick Ship Collections

No Minimum Quantity for Gulf Coast curated blends