Ross Florance

After graduating from the Culinary Institute of America in 2007, Chef Ross Florance trained at Thomas Keller’s Bouchon Bistro, followed by Eric Ripert’s Le Bernardin, where he deepened his technique across every station. Seeking broader experience, he embarked on a European tour, cooking at acclaimed restaurants including Noma and Le Chateaubriand.

In 2012, he returned to New York to join the team at Per Se, honing his craft for three years. Inspired by nature and the seasons, Ross’s cooking reflects a balance of refined technique and rustic sensibility. He later served as Executive Chef at Betterment, where he led food service for 200+ employees and hosted classes and dinners.

Today, he lives in Roque Bluffs, Maine, where he runs the Flora Dinner Series and plans to re-open his cafe and bakery, La Laiterie, in Spring 2026. When not in the kitchen, Ross enjoys fishing, hiking, soccer, and photography — always seeking beauty in the natural world.