Executive Chef Ron Ross oversees the food and beverage operations at the resort’s 20+ dining establishments, including Wildflowers, TS Steakhouse, Tin Rooster, Pino Bianco, and Upstate Tavern, as well as all of Turning Stone’s event catering. Ross is an innovator with more than 36 years of culinary experience at luxury resort restaurants.
Most recently, Ross was the Culinary Corporate Director and General Manager of Catering Operations for Di Bruno Brothers in Philadelphia. Before than, he was the Executive Chef at the Borgata Hotel Water Club & Spa for 10 years and was personally sought out by Steve Wynn’s renowned executive committee at Beau Rivage Resort & Casino in Biloxi, MS to direct the turnaround and growth of 14 unique restaurants, in-room dining and banquet and catering services.
A graduate of the renowned Culinary Institute of America in Hyde Park, NY, Ross is a three-time recipient of the prestigious James Beard award for culinary excellence.