Ross Cooper Senior Sous Chef, St. Pierre Marriott Hotel & Country Club
Ross Cooper Senior Sous Chef, St. Pierre Marriott Hotel & Country Club.
Ross’s interest in food began at Bedwas Comprehensive School where his teacher Mrs Rivers let him run the kitchen for parent’s evenings. His late grandmother was his inspiration. She was a great family cook and made the most amazing pasties.
After leaving school he joined The Celtic Manor Resort as a trainee chef. During the next fourteen years he worked his way up the ranks and through the various kitchens before becoming Sous Chef in the Olive Tree Restaurant.
Looking for a fresh challenge Ross took up the post of Senior Sous Chef at St. Pierre Marriott Hotel and Country Club. Here he uses his skills to bring the best possible dining experience to their guests. Whether it is fine dining in Morgan’s Restaurant, a lavish spread for a large wedding party or a golfer’s supper.
When asked about his style of cooking, Ross says that Modern British best sums up his style but he also looks to other styles of cooking for inspiration. He likes to cook poultry, always using the whole of the bird to maximise flavour and texture and to eliminate waste, something he is very keen on. He is inspired by quality local produce with strong, bold flavours and includes them when planning both everyday and special occasion meals. He also likes to use Asian flavours to give a new twist to typical British ingredients.
Ross uses all his experience when planning menus, whether it is for Morgan’s Restaurant, Zest casual dining or a range of light bites for the Trophy Bar. Ross enjoys the challenges of a busy hotel kitchen and works hard to bring out the best in his young chefs as he trains them in a variety of skills.