Food Wine Sleep

Anthony Ross is the Executive Chef at The Langham, Melbourne, a luxurious five-star hotel located in the beautiful Southbank precinct. Since his commencement in 2001, Ross has been dedicated to the innovation and development of the hotel’s dining establishments and was deeply involved in the planning of the hotel’s Melba restaurant and Aria bar & lounge (which opened in 2006). The result was the introduction of cooking stations and open & interactive kitchens where the chefs have the opportunity to interact with guests while creating culinary feasts.

As Executive Chef, Anthony has also played a significant role in the immensely popular Melbourne Food and Wine Festival, in particular, the Langham Melbourne MasterClass, which attracts an enviable lineup of renowned international chefs. Anthony is responsible for coordinating the international chefs, as well as his culinary team, which prepares all the tastings at the MasterClass experience.

This concept of interactive cooking was introduced by Ross during his tenure as Executive Chef at Jupiter’s Townsville Hotel and Casino (1999-2001) in Queensland – a concept that was endorsed by Remy Martin’s Australian Gourmet Traveller Restaurant Guide 2001. Ross’ experience and solid foundation made him the ideal person to head The Langham, Melbourne’s culinary team.

Ross has a strong focus on developing innovative strategies, training his kitchen staff to interact with customers to enhance their dining experience and add a new dimension to the level of service. These strategies, developed during his eight year tenure as Executive Chef at the Sheraton Townsville Hotel & Casino (1993-1999) were further developed at The Langham, Melbourne, where Ross trained his 43 culinary staff to deliver exceptional products and service.

Ross is also responsible for the creation of signature dishes at Melba, establishing a dedicated and loyal customer base with his delicious offerings.

Prior to his position as Executive Chef at The Langham, Melbourne, Ross worked at the Paul Bocuse Restaurant as Premierè Chef de Partie (1991-1993), earning the restaurant the Best New Restaurant Award (1991) in The Age Good Food Guide – Victoria’s leading fine dining publication. Paul Bocuse Restaurant was awarded Three Chefs Hats – the highest award given to a restaurant – by The Age Good Food Guide the following year.

Ross also worked as Chef de Partie (1987-1991) at Gallery Café at Hilton on the Park, serving as an innovator in the east / west fusion of contemporary cuisine, with his combination of Australian ingredients with Asian and French cooking techniques. Prior to this, Ross worked in his native Hong Kong as a Demi Chef at Le Restaurant de France in Hotel Regal Meridian (1982 – 1987), where he acquired the skills and appreciation for fine French cuisine.

Using the best techniques and skills from his French & Asian training, premium local produce to create signature dishes, and strategies and creative concepts he developed, Ross’ consistently ensures that the guests at The Langham, Melbourne leave with a truly unique dining experience.