Chef Ross's cooking style is to take an old-style favourite and give it a modern twist, delivering a traditional dish with a surprise. Her creations are heavily influenced by the rich flavours and spicy blends of Cajun and Creole cuisines.
Chef Dianne Ross, a native of Niagara Falls, Ontario, started her career in food service management in St. Catharines in the mid-1970s, developing a keen interest in food preparation and presentation. This interest prompted her to begin training as a chef, working in a diverse selection of kitchen environments across Canada, including Willo-Dell Country Club in Niagara Falls, the Casa Del Toro in Welland, the Air Harbour in Edmonton, The Log House Restaurant at the exclusive Tabor Lake Resort and the Village Pandora in Prince George, British Columbia, and most recently, at the Rolling Meadows Golf Course in Niagara, where she has been the head chef for 3 years.
While in Edmonton, she received an award at the Viva Food Show for her Pumpkin Cheesecake, the chef’s selection for dessert at the Air Harbour Dining Room, and was featured as a celebrity chef in the Edmonton Sun for her presentation of Pepper Steak Flambé, one of the unique entrées she created while at the Candlelight Restaurant in Edmonton.
Both Ross’s unique adaptation of traditional recipes — such as her spicy interpretation of Heuvos Rancheros — and her presentation of her own creations — such as her Cajun Chicken Club Sandwich — have proven her mettle as a chef in every kitchen she has supervised.
Ross has offered her services in two specialty areas — catered events and creating customized cakes to carry out the theme of any event. Catered events can range from an informal selection of hors d’oeuvres for a few guests to a buffet or formal sit down dinner for hundreds.