Tim Ross is a CAP graduate of the Bi-Lingual Chef's Training Program at the prestigious École Supérieur de Cuisine FranVaise (Groupe Ferrandi) in Paris. He worked at Restaurant Chiberta near the Champs Elysées and at the magnificent Hôtel de Crillon on the Place de la Concorde. On his return to the States he did a short stint at Campanile Restaurant here in Los Angeles. He is currently catering small parties and large events, teaching cooking classes and organizing cooking parties. He has also appeared on television as a guest chef.