2016
Trevor Ross
Email
[email protected] Phone CAN +1-226-400-8770 USA +1-323-714-8368
Website www.thegrassrootsoffood.com
Menus http://www.grassrootsoffood.com/category/sample-menus/
Related Experience
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The Grass Roots of Food
Present
Chef / Owner Services: Estate Chef | Yacht Vacations | Weddings | Office Catering | Business Retreats To tell a chef to follow a recipe is like telling an artist to color inside the lines. Everyone extracts their own cooking style from years of experience. Influenced by both technique and ideas gathered along the way, I deliver new and exciting dishes by creating twists on the classics. Undeniable flavour combinations with precise cooking techniques and only the freshest ingredients. With nutrition at the forefront of every tailored meal plan, I'm deliver client’s exact desired experience. Mr. Lyndon & Sophie Lea – Beverly Hills, California 2016- Present • Yearly 6-week contract. • Following a “blood type specific” extensive list of restrictions, I customize recipes to meet very specific health and wellness goals. All meals for this client are gluten-free, dairy-free, organic, free-range and low carb with a focus on super foods and metabolism boosting ingredients. Ensuring proper protein intake and healthy fats is essential. Innovation is a key role to deliver the same exceptional food you’d expect in a Michelin quality restaurant yet still falling within my client’s needs. Mr. Jamie & Sheryl Salter – Muskoka, Ontario 2015 – Present • This 15-week seasonal summer contract is to bring restaurant quality food to my client’s remote wilderness retreat. This is a full throttle gig serving and entertaining 20-35 guests with 4 meals a day. • Healthy lakeside cuisine with no dish repeats throughout the season. • Continental breakfast, lunch salad bars and afternoon snacks are followed by a giant communal family style dinner spread of food. Lion Capital – Santa Monica, California 2016 - Present • Office catering for 10-15 people for weekly events, board meetings and important clients. • Healthy, low carb nutritious cuisine cooked in the office allowing colleagues to team build throughout the lunch period. Better Living Estate Services - Muskoka, Ontario 2016 - Present • Freelance Private Chef for a range of properties in the Muskoka area. Work included long weekend contracts, individual dinners and even brunch buffets. • Also, assisted in the planning and execution of a 3 day, 100 guest Island wedding. BPM Fitness & Nutrition 2015 - 2016 • Freelance chef for dinner parties and assisted in the promotion of healthy nutritious meal plans. Menus http://www.grassrootsoffood.com/category/sample-menus/
Previous Experience Starbelly Restaurant Calgary, Alberta •
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[email protected] January 2014- June 2015
Executive Chef (pre-opening) Starbelly brought an approachable version of a downtown-like atmosphere and concept, to the newly developed suburban area of Seton, with an open Island kitchen. Assisted in the design and execution of a brand new restaurant from the ground up. Hired, trained and inspired seven core staff members, each of which committed to learning and pushing through adversity well before our official launch. Served hand crafted dishes made in-house from scratch. Some specialties included sour dough flatbreads, cured duck prosciutto pastrami and 24-hour smoked bacon. We instantly became known for our Root Beer Float Doughnuts.
Stagier New York, New York
2015 • Volunteered in NYC while traveling. Joined the culinary teams at Gin Ramen, Riverpark, and Casa Mono along with an urban farm outside Riverpark restaurant. Dinner by Heston Blumenthal London, United Kingdom 2015-2016 • Gained further advanced cooking methods and modernist techniques in a worldrenowned operation. Broadening skills while gaining European 2 Michelin Star skills during the winter off-season from my Muskoka summer contract. Parkette Kitchen & Bar Toronto, Ontario November 2012 - September 2013 Head Chef • Responsible for re-design of the dining space and implemented a local art display. • Developed new menus and built a loyal clientele which lead to eventual sale of the business to a chef/ owner to take the operation in a different direction. Soho House Toronto, Ontario (pre-opening) June 2012 –December 2012 Senior Chef de Partie • Assisted in the menu development during the building of Canada’s first Soho House Private Club. Worked various stations throughout Tiff and grand opening. Rouge Restaurant Calgary, AB (60th S. Pellegrino World’s 100 Best 2010) 2012 • Spent two weeks at Rouge helping prep, develop tasting menus and expedite service which lead to the future opportunity as head chef to open Starbelly restaurant. Avenue Dining Idlewyld – London, Ontario (pre-opening) October 2010– May 2012 • Executive Sous-Chef with Owner Alfred Estephan. • Helped lead the team the launched a fresh concept, built vegetable, and sourced game products from local farmers to create fresh dishes. Splendido Restaurant Toronto, Ontario January 2009- April 2010 • Progressed through cold half of the kitchen and gained invaluable line cooking skills eventually responsible for 9 hand made pastas along with many other authentic French and Italian dishes. Was part of a team that consistently ranks within the top three restaurants in Toronto and 6th best restaurant in America at our peak. Assisted in the rebranding launch of Splendido when Chef de Cuisine Victor Berry took over as Chef/ Owner. Menus http://www.grassrootsoffood.com/category/sample-menus/
Trevor Ross
[email protected]
Related Experience
2003-2008
Ø Developed an interest in writing and enjoy maintaining a detailed memoir of what it’s like to build a career in the culinary field and the places it can take you. Ø Discovered a passion and interest in food and the energy of restaurants while working in three casual restaurants before attending Culinary School. Ø Spent two years working for Red Lobster, in which I found my passion for kitchens. Ø Helped open a Moxie’s Classic Grill in Ottawa, Ontario, where I learnt many kitchen positions before later transferring to become a certified trainer during school. Ø Preformed short hand cook responsibilities at Olde London Fish and Chips, often returning to help for short periods while visiting home.
Professional Profile Ø Experience in the four-diamond Brook Street Hotel and Spa, named Best Hotel of the Year 2008 Canada. Ø FST food handling certified. Ø Attended WHMIS, and HACCP seminars and training courses. Ø Have completed online training and received a smart serve certificate. Ø Well versed in the inner workings of restaurant and hotel operations. Ø Have mentored cooks and gained loyalty through cooking at the stove and sharpening knives along with everyone else. Taught the importance of cleanliness, efficiency, speed, and attention to detail.
Education STCW Certified ID # gf040692 – Certificate # 81354/11 • Basic Firefighting (RESOLVE-53) Certificate # 24945 • Personal Survival Techniques • Elementary First Aid • Personal Safety & Social Responsibility
November 2016
Sir Wilfrid Laurier Secondary School • Grade 12 Diploma with a six-month restaurant and hospitality co-op course. Culinary School • Diplome de Cuisine from Le Cordon Bleu Ottawa Culinary Arts Institute. Assisted in bread and wine courses along with charity catering events.
Menus http://www.grassrootsoffood.com/category/sample-menus/
References
[email protected]
Mr. Lyndon Lea Lion Capital – London England/ California Please See Attached Letter Chef/ Owner Vittorio Colacitti Good Son – Toronto Toronto: 1-905-616-0038 Chef Ashley Haydon Peter’s Yard – United Kingdom Canada: 1-514-452-5424 Chef Aundree Riffou C’est Bon Cooking School Ottawa: 1-613-291-9155 Executive Chef Tim D’Souza Idlewyld Inn London: 1-519-642-1413 Sandy Baker FOH Manager Avenue Dinning London: 1-519-280-0566 Sous Chef Tracy Warner Starbelly Restaurant Sous Chef – Calgary Calgary: 1-403-809-9931
Menus http://www.grassrootsoffood.com/category/sample-menus/
