GALVESTON, Texas—Bobby Ross recently returned to Wyndham Hotels of Galveston to serve as executive chef of The Tremont House, a Wyndham Grand Hotel. He has nearly 15 years of professional experience in culinary arts and food service, ranging from serving 10,000 hot meals in Iraq to the fast-paced service of popular restaurants in Galveston, Kemah, and Houston. During the past two years, he worked as the executive sous chef at Hotel Galvez & Spa and The Tremont House, and is now taking the top chef role at The Tremont House.
Ross was born in South Korea and moved to the U.S. at age 15. He became interested in the culinary field after taking a job at Landry’s Seafood House in 2004 and working for Chef James Lundy. But his role model for cooking has always been his mother, Sue Ross. “She always prepared every meal from scratch with the freshest ingredients and purchased from the local market,” he said. “She always taught me that food brings people closer.”
At The Tremont House, Ross is responsible for overseeing the Tremont Café, room service, as well as banquets. He leads a team of 9, which includes an executive sous chef and other support staff.
