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Kellie Ross, a native Floridian, was drawn to the hospitality business at a young age because of the high energy, creativity, and the camaraderie of the food and beverage world.
Ross earned her Associates Degree from Art Institute of Atlanta, Culinary School of the Arts in 1998. Since then she has worked in many great kitchens, including a stint as the Executive chef of the Carl House in Georgia.
When it comes to teaching and training staff, Ross describes herself as detail oriented, patient, and approachable. In her current role, she is most excited about having the ability to mix up the menu at Cru and develop new ideas.