Ross Cameron Email & Phone Number

Ninilchik, Ak, Us

Ninilchik, Alaska

Owner of this successful and regionally renown pizzeria/casual dining restaurant on Kenai Peninsula, Alaska's outdoor playground. Roscos opened its doors November of 2010 and is currently open seasonally with a staff of 15. Made from scratch, innovative, top shelf culinary offerings with a focus on superior customer service has earned Rosco's an excellent local following and extremely strong social media and destination restaurant status in this rural location.

Norden, California, United States

Managed a staff of over sixty frontline staff at this high volume resort daylodge and bar. Weekly Special Events including entertainment, skiing events, awards banquets and mountain parties. Functioned as a commissary for three other mountain F&B venues. Season was truncated by Covid-19 pandemic.

Mammoth Lakes, Ca

Seasonal position at the Canyon Lodge food court at Mammoth Mountain Ski Resort. Directed all food operations of this high volume, multi venue daylodge with a culinary staff of over fifty. Assisted with other mountain venues as needed pre-season. Coordinated food & beverage events on and off site including the renown Night of Lights holiday season extravaganza at Canyon Lodge. Reported to Resort Executive Chef Billy Deaver.

Manchester, New Hampshire

Assisted Executive Chef Stuart Cameron in planning and executing high end private dining room events at this award winning independent steakhouse. Helped train the pizza crew at their sister restaurant, the casually metro Crown Tavern. Hired solely for the winter season to help the company in their expansion.

North Slope, Ak

Cooked with and managed staff of cooks, bull cooks and housekeepers for remote support camps in the BP oilfield on the North Slope of Alaska. Opened and managed the first remote camp at Point Thomson on the Beaufort Sea accommodating up to 200 oil field workers in this extreme environment. Conquered remote oilfield logistical challenges and unpredictable staff and client changes on a daily basis.

Tetons, Wy

Overseeing of all resort food and beverage operations, planning and development at this unique and upscale resort from '04 to '06. Left to take a summer seasonal position in Alaska and returned as Sous Chef in winter seasons '07 and '08 in charge of the Trap Bar and Grille and the Snorkel's Coffeehouse and Pizzeria.

Tahoe, Ca

Four years as resort Executive Sous Chef assisting the Executive Chef in operation and planning for seven venues, including large and small banquets. Then spent two years as General Manager of the Summit Deck and Grill on top of Mt. Pluto. Set multiple records for revenue and guest satisfaction scores at the Summit.

Marblehead, Ma

Chef and Manager of this casual but renown BBQ/Brews/Blues North Shore restaurant in Marblehead, MA. Supporter of Boston Blues Society and booked local and regional Blues artists. Winner of Boston's Best 1996 "Best Margarita".

Boston, Ma

In charge of all culinary operations at this high-volume fine dining restaurant and banquet operation located in Boston's North End. Received high recognition from local and regional press.