Gabriel Ross

Spotlight On: Gabriel RossCulinary Arts

Lecturing Instructor—Culinary Arts


BA, Dartmouth College, Hanover, NH. Certificate Meat Processing and Food Safety, State University of New York at Cobleskill.Wine & Spirit Education Trust (WSET) Advanced Certificate in Wines and Spirits, Level 3, International Wine Center, NYC.

Professional Experience:
Lead Chef-Instructor, The International Culinary Center, NYC. Assistant Manager, Épicerie Boulud, NYC. Kitchen Consultant, Bklyn Larder, Brooklyn, NY. Chef and Kitchen Manager, Dickson’s Farmstand Meats, NYC. Retail Sales Associate, Smith & Vine/Stinky Bklyn, Brooklyn. Sales Associate, The Greene Grape, Brooklyn, NY; Winfield Flynn, NYC. Chef de Cuisine, 5 Ninth, NYC. Lead Line Cook/Tournant, Savoy, NYC. Line Cook, Tavern Grill and Meat Appetizers, Gramercy Tavern, NYC. Saucier and Line Cook, Roasted Meats, BID, NYC. Garde Manger and Line Cook, Hot Appetizers, La Caravelle, NYC.

The Culinary Institute of America

1946 Campus Drive
Hyde Park, NY 12538-1499

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