Ross Dunk, 28
Ross is returning for his third season, having spent the last 18 months as the Head Chef at The Shed restaurant in Notting Hill, London. He led a brigade of seven chefs, delivering modern British ‘small plates’. With a daily changing menu, Ross created dishes using his unique talent and flair and a ‘farm to fork’, sustainable approach.
Prior to first joining us for the 2016/17 season, Ross worked in London for nine years, alongside a number of brilliant and influential chefs who helped him hone his culinary skill. He has worked under Tom Aikens, Barry Tonks and Pascal Aussagniac at the Michelin starred Club Gascon. He has also worked at the famous 5* Claridges Hotel, and at Mark Hix’s flagship Faringdon restaurant.
Ross is extremely passionate about cooking, is ever-energetic and determined to always deliver the very best. Throughout all of his experience he has acquired an aptitude for providing the highest quality guest experience for a clientele who expect the best, too.
He is an excellent leader but is also a generous and supportive team player - he is kind-hearted, dependable and brings a lovely energy and friendliness to the kitchen, and to our team overall. As well as having a deep love of food, he is passionate about the outdoors and sees working in the mountains as a wonderful opportunity to combine these pursuits. An experienced skier, he is hoping to also become an expert snowboarder by the end of this season.
Alongside his partner Hannah - our Relief Chalet Manager - he is delighted to return to the Purple Ski family as our Lead Chef. We could not be more happy to have tempted him back!