A Moment with Head Chef Ross Wills

Ross’s culinary journey began at the then City of Bristol College on Ashley Down Road, following which, in 1995, he secured his his first job at the Swallow Royal (now Marriott) as a young commis chef under Mike Kitts. It was here at the Swallow that Ross spent the first ten years of his cooking career. With ambition and experience in his wings, Ross later moved on and became part of the team to set up Jacks Brasserie for Fosters Group. On successfully doing so he moved on once again and, alongside two others, set up Taste brasserie, now known as Source; a popular food hall and café located in the heart of Bristol’s bustling St Nicholas’ market. From here Ross continued upon his journey to become head chef at Spiny Lobster in Clifton, now one of the go-to fish restaurants in the Bristol area. We were absolutely delighted to welcome Ross to Chew Kitchen on 16th May 2023 and are thrilled to witness him already putting his stamp on our menus.

A MOMENT WITH ROSS

Favourite drink: Gin & Tonic (Somerset Distillery Gin)

Favourite dish:  Veal Osso Buco (Braised shin of veal)

Most memorable meal:  Casa Bristol (recently) Chez Bruce (Wandsworth)

Chef or food person you most admire: Rick Stein, Tom Brown (Cornerstone) 

Dinner party heaven: Keith Floyd, Bobby Robson, Noel Gallagher

Guilty pleasure:  Krispy Krème Doughnuts

Thanks you Ross and please do come along and find him cooking at Chew Kitchen soon.