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Ross Bock

Sous Chef

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Originally from Clinton Township, Michigan, Sous Chef Ross Bock grew up in a matriarchal culinary-focused family, where food was always the focus when it came to togetherness. Over the last 20 years, Bock has been committed to employing new food trends, all while staying true to a “Modern Comfort” cooking style.

Receiving his Associate’s Degree in Culinary Arts and Hospitality from Michigan Culinary Institute, Ross set high goals of becoming Executive Chef before the age of 30, a feat he successfully accomplished by age 28. One of Bock’s favorite memories is running Key West’s largest offsite Catering Company and cooking for multiple Presidential Campaigns.

Bock runs a hands-on, communication-forward kitchen and practices patience with his staff. “I know that every employee learns differently, therefore communication skills are my largest asset.” says Bock.

Ross is married and has a stubborn French Bulldog named Linus. When he’s not in the kitchen, you can find Ross traveling and surrounded by family.