"I love busy restaurants. We get to make people happy and create memories through great experiences. There are few things better than that."
Ross started his career in his native Australia, before moving to London and USA.
Raised on a family-run cattle farm in Queensland, Ross learned the value of great ingredients and food cooked with love.
That passion has taken him from working as Executive Chef of legendary Nobu Matsuhisa's restaurant in Dallas Texas, to Executive chef at Zuma London, going on create the iconic Bone Daddies ramen bars, Flesh & Buns and Shack-Fuyu.
Ross' most recent opening Netsu, located in Dubai is a Japanese Steakhouse in partnership with the Mandarin Oriental Hotel Group. Although and inimitable expert on Japanese cuisine, he has a passion and experience cooking foods from many other parts of the world from Thailand to Mexico.
Ross is founder of Bone Daddies, home to rock n' roll ramen and now with stores across London.
He is the creative flair behind several other critically acclaimed and successful restaurant and hospitality brands.
Ross is also founder Flesh & Buns, the Japanese Izakaya in Covent Garden and Oxford Circus, London. As well as Shack-Fuyu, his ‘Yoshoku’ pop-up restaurant that was so popular it became a permanent and much-loved fixture on the London scene.
Add to that Netsu for the Mandarin Oriental in Dubai, as the latest Ross's vision to create unique and memorable experiences for guest the world over.
Bone Daddies
Netsu
Flesh & Buns
Shack-Fuyu
Ross has experience offering consultancy services to a wide range of hospitality business across in Europe, Russia, Middle East and other parts of the world.
Every restaurant and concept Ross has created is unique and visionary in its approach, but always with a focus on providing outstanding hospitality, whatever the genre space or style of food.
if you are interested in exploring partnerships and commercial opportunities please do get in touch.
The Bone Daddies Cookbook captures Ross' favourite recipes and the essence of how to make a great bowl of ramen.
The recipes are not for the faint-hearted as they require time and considerable process but you will be rewarded for your efforts.
Co-authored with Tom Moxon and published by Octopus Press, the book successfully translates the signature dishes of the popular London restaurant for a domestic audience.
Being a 6.4ft Aussie, Ross enjoys spinning the odd yarn and lively banter on-screen and in person.
He is an advocate for the hospitality industry and making good food sustainably accessible for all.
Ross is also passionate about food equality and has worked with Bone Daddies to support Action Against Hunger as well as Starfish for orphaned children in South Africa, affected by HIV.
For media, press and publishing opportunities please contact us.
In these new unprecedented times, it’s good to talk and explore new possibilities and ways of collaborating.
For all enquiries regarding partnerships, collaborations or brand opportunities please contact:
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