Chef Ross Dalton is a graduate of the University of Nevada Las Vegas where he played safety for the Running Rebels Football team.  After graduation, he followed his passion for the culinary arts that he obtained as a child, growing up on U.S. Military bases throughout Italy.  Chef Ross then attended and graduated from Le Cordon Blue College of Culinary Arts in Atlanta Georgia to prepare himself for the hospitality industry. 

 

Ross started his career in Johnson City, Tennessee working in the country club circuit before landing in Las Vegas and working as the Chef for Top Golf for 8 years.  He then moved to Knoxville as the Chef  at Emilia before making his way to Nashville to open his own catering company, Ross Catering Co.  Chef Ross comes to Sea Salt Hendersonville bringing his expertise for locally sourcing cuisine, love for sea food and creating a memorable experience with food and beverage.