Ross MellingChef de Cuisine
Chef de Cuisine, Ross Melling leads the kitchen at the Michelin-starred Bouchon Bistro in Yountville, Calif. In this role, he maintains the quality and high standards of the restaurant using the execution and techniques he acquired during his tenure six-year tenure working in Chef Thomas Keller’s kitchens.
Ross originally joined the team after meeting Chef Keller in England in 2004, at which time he expressed devout interest in working for him. Shortly after, Melling started at The French Laundry in 2005 as chef de partie.
After 18 months with The French Laundry, Melling returned to England to work with Michael Caines and the Abode Group as they opened several boutique hotels. In 2009, he became the executive chef for the National Welsh Rugby team for one season. He returned in 2010 as a sous chef at Per Se before moving west to assume his current position as Chef de Cuisine at Bouchon Bistro.
Prior to joining Chef Keller, Melling was a sous chef at the two-starred Michelin restaurant Gidleigh Park in the UK.
His accolades include the Southwest Young Chef of England Award in 2000 and the De Vere Hotels Trainee of the Year. In 2007, Ross was awarded the Core Award at The French Laundry.