Early Life and Diagnosis
Chef Ross Moskwa faced a significant life change at the age of 17 during his senior year of high school when he was diagnosed with Celiac Disease. This diagnosis meant that Ross would have to eliminate gluten from his diet, forcing him to give up many foods he once enjoyed. To adapt, Ross began working with his mom to create gluten-free versions of the foods he could no longer eat, sparking a new culinary journey.
As a senior in high school, Ross was required to complete a senior project of his choosing. Senior projects included both written and oral components. He decided to learn how to cook/bake gluten free; he compiled recipes with photos in a gluten free cookbook and demonstrated cooking gluten free pâte à choux for baking dough puffs to be filled with cream, to a panel of teachers and advisors. He received an A!
Ross’ High School Senior Project gluten free cookbook
After graduation, he attended the Sacramento Art Institute’s Culinary School, where he garnered the foundational knowledge required to become a great chef. A few years later, he attended an International Grilling Pro Chef Course at the Culinary Institute’s Napa Valley Greystone location.
He added to that knowledge by working at numerous restaurants, of all types, from a deli to high-end gourmet. He was primarily impacted by his mentor, Chef Joe Gleason, owner of Joe Caribe in Auburn, CA. Ross worked under and with Joe for seven years, quickly becoming his Sous Chef. The influence of the flavors used in Caribbean cuisine is evident in Ross’ cooking. He loves the diversity of flavors as it reflects much of the world’s cuisine.
Discovering a Passion for Cooking
Ross often shares a story that marked a pivotal moment in his career, one that solidified his love for cooking. One evening, after closing up the restaurant where he was working as the Sous Chef, Ross was alone on the premises when a man knocked on the door, asking if he could have dinner. Initially hesitant, Ross listened as the man explained that he had just experienced a very difficult day and really needed a good meal. Moved by the man’s situation, Ross agreed to cook for him.
The restaurant featured an open kitchen, allowing Ross to watch as the guest enjoyed his meal. At the end of the evening, the man expressed his heartfelt gratitude, telling Ross that the meal had completely turned his day around. This experience was a turning point for Ross, revealing to him that his cooking could make a real difference in people’s lives. It was in this moment that Ross realized cooking was not just his passion—it was his true calling.
Chef Ross Moskwa: Today
Ross speaking with a group of guests after dinner
Joining The Bradley Inn
In 2015, when Ross’s parents decided to embark on the journey of owning an inn, Ross expressed his desire to join them. This decision influenced the types of properties his parents considered, since they now had a chef on board. The family explored numerous properties in various locations, and although two options fell through, they eventually discovered The Bradley Inn in New Harbor, ME. The inn was particularly meaningful to Ross and his family, as they had vacationed in the area for nearly two decades. Ross describes the experience as “coming home.”
Head Chef at The Bradley Inn’s Restaurant
Ross currently serves as the Head Chef at The Bradley Inn’s Restaurant. Under his leadership, the restaurant has attracted a loyal following and earned 5-star reviews. His cuisine continues to feature Caribbean flavors, even if only subtly, reflecting his culinary influences. Ross places a strong emphasis on using local ingredients and preparing as much as possible from scratch.
Chef Ross plating beet soup with a side of shishito peppers for a wine pairing event
Commitment to Dietary Needs and Safety
The restaurant is recognized not only for its exceptional food but also for its dedication to accommodating dietary restrictions, food allergies, and preferences. Ross strives to prevent cross-contamination, understanding firsthand the challenges of finding safe places to eat. With advance notice, he goes to great lengths to ensure guests with specific needs have something suitable to enjoy.
Continuing His Culinary Journey
Classes and Public Speaking
Ross is dedicated to sharing his knowledge and passion for cooking with others through hands-on cooking classes. He has hosted these instructional sessions both at The Bradley Inn and at various other locations. Ross’s approachable and engaging teaching style enables participants to learn new culinary techniques and build confidence in their cooking abilities.
A personalized training session on pasta making for his sister and her girls
Beyond teaching classes, Ross is also experienced in public speaking and delivering educational presentations. He spoke at a national conference in Albuquerque, NM, where he addressed the important topic of preventing cross contamination, in all aspects of the food service industry. Through these public speaking opportunities, Ross continues to educate and inspire others in the culinary industry.
In addition to his teaching and speaking engagements, Ross has expanded his professional portfolio by taking on chef consulting roles and adding the title of Quality Control Compliance Officer to his resume. These responsibilities reflect his ongoing commitment to excellence and safety in the culinary field.
Seasonal Work and Reputation
During the off-season, when The Bradley Inn’s Restaurant is closed, Chef Ross Moskwa works in various area restaurants. His arrival is always welcomed warmly, as his reputation for exceptional cooking and professionalism precedes him. Ross is renowned not only for his culinary skills but also for his patience when training new cooks and other kitchen staff. He is consistently described as a pleasure to work with, making any kitchen environment better for those around him.
Chef Ross holding a duck dish which is ready to be served in the dining room of The Bradley Inn
Commitment and Passion
Ross’s love for his craft is evident no matter where he is working. His passion for cooking and dedication to continuous improvement drive him to excel in all aspects of his profession. Even as his parents are preparing to move on and list The Bradley Inn for sale, Ross remains committed to his role as Head Chef. He has pledged to stay on after the transition, ensuring continuity for the restaurant’s loyal patrons. With the strong following and reputation, he has built, it is clear why his continued presence is highly valued.
Looking Ahead
Regardless of the changes on the horizon, Ross’s determination and enthusiasm suggest a bright future. As he continues to grow and develop as a chef, his influence and impact within the culinary community remain significant.
Chef Ross tossing items in a pan to cook off the alcohol which catches on fire
