After graduating from the Cornell Hotel School, Chef Ross purchased his first restaurant in Southold, renaming it Ross’ North Fork Restaurant. It was the start of the “farm to table movement” and the beginning of a career that influenced countless chefs and their discerning dining clients throughout the East End of Long Island.
As an academic, John served as an assistant professor at Suffolk Community College for 14 years and the director of their Restaurant Management Degree program, which eventually becoming the well thought of Culinary Arts Program in Riverhead.
In 2005 he published his first book, “The Food and Wine of the North Fork” followed in quick succession by “The Story of North Fork Wine” and has just published, “The Poetry of Cooking”. Additionally, he writes a regular column for the Times Review Media Group.