Trevor Ross
 Member since: January 27, 2008
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 Currently Executive Sous Chef of Avenue within the Boutique Hotel Idlewyld. Given the chance to hone my skills and leadership abilities; collaborating on seasonal menus with Executive Chef Alfred Estephan. I take pride in experiencing and writing for Food•Ez; an evolving look at gastronomy through passionate eyes.
As graduate from Le Cordon Bleu, invaluable experience enabled me to become an integral part of the open team at Splendido; one of Canada’s top restaurants. I have extensive staging experience including a week with Chef Oliver Bartsch at 24 Sussex; two months at one of New York Times voted “Best Bakeries of the United Kingdom”; and a week in Edinburgh’s Michelin Starred restaurant Kitchin. I’ve traveled great distances to connect with culinary companions; collaborating, teaching and growing together.
•As food changes, so does my style. Consistently seeking unique adventures gaining inspiration while learning hands-on techniques. Always striving to work for the bes |
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My Socials:  |
| Email: rosstrevor@live.com |
| Website: www.trevorrossculinary.com |
 Visit my ChefDb Profile |
Education
CUISINE DIPLOMA PLUS A FEW CERTIFICATES, LE CORDON BELU CULINARY SCHOOL
OTTAWA
CUISINE
2007-2009 |
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