“Cook them what they crave” is David Ross’s mantra. After two decades of hands on, back of the house experience, David prefers to focus on perfecting the classics and leave guests savoring his creations long after they finish their meal. A graduate from the Culinary Institute of America, David spent weekends apprenticing with top chefs in New York City and cites Gray Kunz, Patrick Clark and Jean-Louis Paladin as his primary influences. From there, David relocated to Boston where he opened the acclaimed, Blu restaurant in the Ritz Carlton. From there, David made a name for himself in Boston’s North End as executive chef at Lucca. Four years later David opened Sasso in Boston’s Back Bay where he received a three star review from Alison Arnet. After taking some well-deserved time off, David returned as the executive chef under famed chef Michael Schlow at Great Bay. David and his wife now live in Maine where he is executive chef at 50 Local. He has also partnered with the Kennebunkport Resort Collection to open Abbondante, a family-style Italian restaurant in Kennebunk.