John Ross

In his role as Executive Chef of Rare Steakhouse, chef John Ross redefines the steakhouse experience with creative classics and exceptional cuts, featuring the most uniquely curated steak program in New England, including exclusive Japanese cuts from the Kobe and Kagoshima prefecture, as well as the best of domestic beef from Snake River Farms, Idaho and partners at La Frieda Meats.

Prior to joining Encore Boston Harbor, Ross was already established and beloved in the local culinary scene and revered as the executive chef of the famed Neptune Oyster. Born and raised in North Carolina, he got an early start in the business bussing tables at a family friend’s restaurant through his teenage years. His enthusiasm and work ethic quickly earned him a promotion to prep cook, and his rapid ascent continued through jobs as a line chef and as a manager at various restaurants before he ultimately obtained degrees from the Culinary Institute of America and University of Nevada.

In 2006, Ross became Executive Sous Chef and later executive chef for Blue Water Bistro in Naples, Florida, before starting The Alibi in 2009, a late-night sandwich restaurant in Miami that became an overnight success. Later, he moved to Boston to return to the fine dining environment that he loved. He held positions as sous chef for Sorellina and executive sous chef for The Painted Burro and Lincoln Tavern & Restaurant until he was offered the position of executive chef at Neptune Oyster. Under Chef his stewardship, Neptune Oyster consistently ranked among the best seafood restaurants in Boston and was named “Best Seafood Restaurant 2015” by Boston Magazine.

In his free time, Ross is an avid cyclist and participant in the annual Pan-Mass Challenge. He lives in Winthrop with his wife and their two cats.

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