After graduating from the Culinary Institute of America in 2007, Chef Ross Florance moved to Napa Valley to work at Thomas Keller’s Bouchon Bistro under the tutelage of Chef Philip Tessier. Being a technique-driven restaurant, Bouchon challenged and developed Ross’ proficiency, as the balance between classic and modern techniques laid the foundation of being a versatile chef across various cuisines.
Florance returned to the east coast after three years at Bouchon and seized the opportunity to work at Eric Ripert’s Le Bernardin. He remained eager to learn and further developed his skills by working across each station of Le Bernardin’s kitchen. Inspired by his experience and extensive training, Florance launched a European tour and worked in world renowned restaurants across Denmark, France and Spain -- including Noma and Le Chateaubriand. In 2012, he returned to New York to work at Per Se and spent his three years at the restaurant sharpening his craft and enhancing his creativity. Always charmed by the outdoors, Florance’s cooking style is influenced by nature’s bounty and beauty.
He then went on to be the Executive Chef at Betterment, a financial tech company based in New York. In addition to serving meals to the 200+ employees, he taught cooking classes, wine tastings, and hosted a monthly dining series.
These days, Ross is busy evolving his own businesses with La Laiterie & Flora in Machias, ME. When he’s not cooking, you can usually find him outdoors, hiking, fishing or camping, playing soccer or experimenting with his passion for photography.
