Ross Dover

Coming Up

Professional kitchen discipline, as framed through formal culinary training, is part of the foundation here: Ross Dover studied at Nicholls State University, John Folse Culinary Institute (2014), where the work was tied to technique, food history, and restaurant operations before he entered New Orleans kitchens. New Orleans progression supplied the production standard. Dover served as Executive Sous Chef at Johnny Sanchez Restaurant in New Orleans, then worked through Restaurant August in New Orleans from Chef de Cuisine to Executive Sous Chef to Executive Chef. Bayou service is the current station. Ross is Executive Chef of Palmettos on the Bayou, carrying that New Orleans fine-dining progression into the Palmettos kitchen.

Where They Are Now

Event-driven cooking has been part of the current Palmettos work. For a Fine Wines for Canines charity dinner menu at Palmettos, Hanger Steak Oscar with jumbo lump crab was described as very popular, and Crawfish agnolotti also appeared on the menu. The record connects the kitchen’s present output to a specific charitable dining service. Hospitality, in Dover’s own framing, is not separate from the plate. It sits inside the operating standard: attention to guests, focus, and the push to keep improving.

Signature

Filled pasta and composed seafood work define the named signatures: Lobster Ravioli, Crawfish agnolotti, and Charred Carrot Agnolotti with crispy garlic.

In Their Words “Culinary school was quite important for showing me the history of food and the appreciation of technique. It has taught me to be well-rounded in the dynamics of restaurant operations.” “Hospitality is key in every aspect of this industry. It’s one of the easiest things to do and it goes a really long way. Keep focused and always strive to be better.”

Honors

Trade recognition attached to the work includes Chefs to Watch (2023), Emerging Chefs Challenge finalist, and Chef You Ought to Know.