i. Biography
London grand-room cooking depends on volume without looseness: mise en place built for long service, a pass organised for repeatability, and restraint in the final plate. Edward Ross’s route through The Wolseley shows that register in practice, beginning as Commis Chef in 2014 and moving through the kitchen before becoming Head Chef. The 2018 role as Chef at Michelin-starred Restaurant Story added a different form of precision to a base already formed in classic service. Modern European cooking at The Wolseley City is a continuity exercise, not a copy of the original room. In Edward Ross’s work there, the menu holds reference to The Wolseley while adjusting for a City audience through classic dishes, perennial favourites, seasonal ingredients, and preparations made for that London setting.
Coming Up
All-day dining at scale teaches pace, repetition, restraint, and consistency before it teaches authorship. The Wolseley in London, England, United Kingdom (from 2014) provided that discipline when Edward Ross entered the kitchen as Commis Chef. Restaurant Story in London, England, United Kingdom (2018), a Michelin-starred restaurant, then supplied another working register when he served as Demi Chef De Partie. Station progression in a large London room is a craft education in responsibility: execution first, then coordination, then command of the pass. At The Wolseley in London, England, United Kingdom, Edward Ross returned as Sous Chef (2018–2021), rose to Senior Sous Chef (2019–2021), and became Head Chef (2021–2023). The sequence kept the dining room’s rhythm central as the role expanded. Opening a related dining room requires translation rather than imitation: the reference point must remain legible while the service fits its site. The Wolseley City in London, England, United Kingdom (2023–2024) carried the spirit of The Wolseley into a new City context, with Edward Ross becoming Head Chef there in 2023. Since 2024, he has also been Head Chef of Jeremy King Restaurants Ltd, a role held alongside his continuing association with The Wolseley City.
Where They Are Now
Head Chef work at Jeremy King Restaurants Ltd. in London, held from 2024–present, sits alongside Head Chef work at The Wolseley City. In Edward Ross’s current remit, Modern European cooking is organised through menus that pay homage to The Wolseley while using seasonal ingredients and dishes created uniquely for the City audience. An all-day menu has to read across appetite, clock, and occasion: quick comfort, polished indulgence, breakfast ritual, and seafood service. Under Edward Ross’s oversight it runs from Welsh Rarebit, Steak Tartare, and Treacle Cured Bacon Chops with a double fried egg to Crustacea and Plateau de Fruits de Mer. The sweeter and breakfast-led signatures extend the range: Sachertorte, chocolate tart, sausage and egg hash brown with sauce diable, Eggs Royale, and Kedgeree with a poached egg. Kitchen culture in this setting is described through mentorship and collaboration, with calm authority and close attention to craft. Edward Ross’s role is measured in steadiness rather than performance: dining room polish is built in prep, timing, and repetition before the first plate leaves the pass.
Signature
The signature set is defined by form and service use: Welsh Rarebit, Steak Tartare, Treacle Cured Bacon Chops with a double fried egg, Crustacea, and Kedgeree with a poached egg. In Edward Ross’s range, these dishes cover savoury comfort, brasserie elegance, breakfast classicism, and seafood abundance without excess garnish or needless theatre.
In Their Words “But when I was a teenager I was always quite keen on being a chef.” “Hi, my name is Edward Ross and I'm the Head Chef of the Warsley.”
Honors
Recognition here is attached to kitchens and role progression rather than separate decoration. Edward Ross’s 2018 Restaurant Story role placed him inside a Michelin-starred restaurant; his work at The Wolseley City carried Head Chef authority into another London dining room. The 2024–present appointment at Jeremy King Restaurants Ltd. sits alongside the Head Chef role at The Wolseley City and the earlier progression through The Wolseley kitchen.
Profile updated July 2026
FAQ
Asked of Edward
What is Edward Ross's current role?
Edward Ross is Head Chef at the Wolseley City.
Where did Edward Ross work before?
Earlier in their career, Edward Ross worked at The Wolseley and Restaurant Story.
What is Edward Ross known for?
Modern European cooking at The Wolseley City.
