Culinary Operations Manager
As the Culinary Operations Manager, Ross is responsible for overseeing Souvla's kitchens across all restaurant locations and it's production facility. Ross began his career as a server, pursuing his dream of one day becoming a chef. Now a culinary veteran, he has worked at a variety of San Francisco institutions including A16, Bar Tartine, The Slanted Door Group, and Merigan Sub Shop. Ross joined the Souvla Organization as the opening Kitchen Manager of its NoPa location in 2016. When not in a Souvla kitchen, he's in his own kitchen making omelets for his son and playing guitar.