Ross Stacey

about me

Going to Rick Stein’s in Cornwall aged about 15 was my first taste of fantastic fresh food and a real inspiration. Some five years later I was lucky enough to work under two great French chefs, learning a wide range of cooking skills and presentation. The experience showed me that cooking and creating amazing food could be much more than a job – it could be a passion and that’s what it’s been for me ever since.

Over the next three years, I worked at Sketch in London, another Michelin-starred restaurant, then spent three months at Darina Allen’s Ballymaloe Cookery School learning all manner of techniques including baking and pastry, and also about organic food production and the importance of great ingredients.

I was drawn toward the River Cafe because of their world class reputation for classic Italian cooking using the very best seasonal produce. After a hairy two weeks trial, being scrutinised by Ruthie Rogers and her late partner Rose Gray, I was offered my first position there starting at the bottom, learning a dizzying range of techniques from making pasta to filleting seabass and plating dishes – and how to create the famous Chocolate Nemesis pudding!

The proudest thing for me is going from being the lowly junior to running shifts, leading the team and writing my own menus.

Now it’s time for something new. I am happy to cook for you for a meal, a day or a week… Really whatever you want, wherever you are in the world! I’d love to have a chat with you so please do contact me