Chef Rosa Ross
Private Chef In Riverhead![Chef Rosa Ross](https://d1zzxdyvtq79bu.cloudfront.net/context/frontend/chefs/chef_profile/chef-profile-header-hero-background_9.jpg)
I am a chef, cooking instructor, caterer, author and until December 2016 a restaurant owner. I have over 20 years experience and my background qualifies me to specialize in Asian cuisines, although I am also expert in French, Italian, and most European cuisines, many of which I have taught. As a founding member of the James Beard Foundation, I cooked many fundraisers at the House in the early years,
and have hosted a table at Chefs and Champagne in the Hamptons,
I work on the East End of Long Island and New York City and have no problem traveling within the tri-state area.
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More about me
For me, cooking is...
my passion and a lifestyle as well as a livelihood.
I learned to cook at...
I am self taught but have cooked and studied with such luminaries as James Beard, Marcella Hazan, Julia Child, Jacques Pepin - all household names.
A cooking secret...
I believe food should taste good and begin with the best and freshest ingredients staying local and seasonal and starting from scratch.
My menus
Tapas Board: Marcona Almonds, Green & Black Olives, Marinated Artichoke Hearts, Tomato Confit, Cured Ham, Baguette Toasts
Humus with pita wedges
Grilled vegetables with Romesco Sauce
Chilled white gazpacho
Tossed garden salad with oregano & cumin dressing
Roasted baby beets with shredded kale
Cumin Crusted Pork Medallions with Romesco Sauce, seasonal greens
Chicken with olives and lemon
Harissa rubbed lamb cubes on yellow pilaf
Cod with Mediterranean sauce of tomtoes,caper, and olives
Fresh berries with mascarpone and honey
Semolina, Coconut and Marmalade Cake with Greek Yogurt
View full menu
Antipasi platter to include sliced meats such as prosciutto, salami, olives, and vegetables such as basamic dressed zucchini, capanata and fresh fruit
Arancini
Homemade ricotta with grilled peaches
Chicken Liver Bruschetta or Tomato Bruschetta
Bucatinia amatriciana
Eggplant parmiggiano
Saltimbocca alla Romana
Swordfish with caper sauce
Roast porchetta
Scalloppine Milanese with baby arugula salad
Tiramisu
Drowned
Fresh berries with mascarpone and honey
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Shrimp & spinach summer rolls, sweet and hot dip
Steamed Rice Roll with Shrimp & Noodles, Thai dipping sauce
Agadashi Tofu
Chawan Mushi
Basket of steamed dumplings, dipping sauce
Confetti Beef in Lettuce Cups
Nappa Cabbage Slaw with Lime Dressing
Hijiki salad
Velvet corn soup
Silver & Gold Salad
Marinated Cucumber Salad
ASIAN
Tuna Poke Rice Bowl
Sashimi Platter
Red Braised Lion's Head, white rice, box choy
Black Bean Shrimp Stirfry, rice and greens
Steak Cubes with Black Mushroom, Oyster Sauce
Chairman's Red braised Pork Belly
Singhalese Fish Curry with black rice
Pad Thai with Shrimp and Chicken
Poached Fish with Hot & Sour Sauce
Steamed Cabbage wrapped Salmon with Scallions & Ginger
Shrimp Sari on Yellow Rice
Classic Sweet & Sour Pork, Hong Kong style
Coconut Flan
Grilled pineapple and ice cream
Supreme of oranges in ginger syrup
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Salmon & scallop ceviche in citrus dressing
Baby red peppers stuffed with herbed goat cheese
Scallop purses in clear broth
Garden Salad of baby greens
Pea blini with Creme fraiche and smoked salmon
Hong Kong Fish Boullabaise, Curry Coconut & Tomato Broth, with Salmon, Mussels, Baby Scallops & Calamari
Three tomato salad with feta cheese
Heirloom Tomatoes with Pickled Watermelon & Feta
Endive Salad with Shallot Vinaigrette
Asparagus, Dijon vinaigrette, mimosa garnish
Roasted Sea Bass with lemon oil and capers in light broth with local spring vegetables
Butter poached lobster medallions on creamy tarragon tagliatelle
Long Island Crescent Duck Breasts, peach sauce, on a bed of lentils, wilted greens
Dijon Glazed Salmon on Tomato Coulis
Filet Mignon with rouille and seasonal greens
Crushed Meringue with Fresh Berries
Coconut Flan
Almond cake with oranges and honey
Chocolate Pots de Creme
Classic Chocolate Mousse with Creme Chantilly
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Best homemade guacamole with chips
Pico di Gallo with chips
Mini empanadas
Mini Quesadillas with Poblano Strips & Cheese
Tossed garden salad with oregano & cumin dressing
Tortilla Soup
Mini fish tacos
Tomato, corn and radish salad
Pork Carnitas Tacos with garnishes
Chicken Tacos with garnishes
Chicken or Pork Mole, Rice & Beans, Green Vegetables
Enchiladas Suizas (with Shrimp)
Oaxacan Red Enchiladas
Flautas
Chile rubbed short ribs, corn with lime butter
Flan caramel
Coconut Flan
Grilled pineapple and ice cream
Pastel de Tres Leches
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Antipasti of mixed sliced meats: prosciutto, mortadella, salami, and sopressata, parmigiano reggiano, fresh mozzarella, talleggio, cherry peppers, olives
Bruschetta of homemade ricotta with confit tomatoes
Salad Caprese of Heirloom Tomatoes and Mozzarella
Artichoke Bruschetta
Tagliatelle bolognese alla Marcella
Bucatini Caccio e Pepe
Baked Vegetable Lasagna
Barley Risotto with mushrooms
Swordfish with caper sauce
Scalloppine Milanese with baby arugula salad
Grilled Sliced Steak Pizzaiola
Cod livornese
Marcella Hazan’s braised pork in milk
Chicken cacciatore
Eggplant parmigiano
Roasted Salmon in Basil Tomato Coulis
Amaretti chocolate cake with whipped cream
Olive Oil Orange Cake
Panna cotta with balsamic drizzle
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Smoked Salmon on Pea Blini with Creme Fraiche
Pissalidieres
Gougeres
Mushrooms a la greque
Salmon or Pork Rillettes
Frisee Salad with Poached Egg
Cream of Mussel Soup
Vichyssoise
Mussels marinara
Beef Bourgignon
Duck Breast with Orange Sauce, Bayaldi
Pork with Prunes & Armagnac
Fish Meuniere with Almonds
Salad Nicoise with Fresh Tuna
Pepper steak
Tarte Tatin with Creme Chanilly
Floating Islands
Pain de Genes with raspberries
Chocolate mousse
French intense chocolate cake
Cheese Platter with Grapes
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Agadashi Tofu
Nappa Cabbage Slaw with Lime Dressing
Cocout Flan
View full menu
Tapas Board: Marcona Almonds, Green & Black Olives, Marinated Artichoke Hearts, Tomato Confit, Cured Ham, Baguette Toasts
Humus with pita wedges
Grilled vegetables with Romesco Sauce
Chilled white gazpacho
Tossed garden salad with oregano & cumin dressing
Roasted baby beets with shredded kale
Cumin Crusted Pork Medallions with Romesco Sauce, seasonal greens
Chicken with olives and lemon
Harissa rubbed lamb cubes on yellow pilaf
Cod with Mediterranean sauce of tomtoes,caper, and olives
Fresh berries with mascarpone and honey
Semolina, Coconut and Marmalade Cake with Greek Yogurt
View full menu
Antipasi platter to include sliced meats such as prosciutto, salami, olives, and vegetables such as basamic dressed zucchini, capanata and fresh fruit
Arancini
Homemade ricotta with grilled peaches
Chicken Liver Bruschetta or Tomato Bruschetta
Bucatinia amatriciana
Eggplant parmiggiano
Saltimbocca alla Romana
Swordfish with caper sauce
Roast porchetta
Scalloppine Milanese with baby arugula salad
Tiramisu
Drowned
Fresh berries with mascarpone and honey
View full menu
Shrimp & spinach summer rolls, sweet and hot dip
Steamed Rice Roll with Shrimp & Noodles, Thai dipping sauce
Agadashi Tofu
Chawan Mushi
Basket of steamed dumplings, dipping sauce
Confetti Beef in Lettuce Cups
Nappa Cabbage Slaw with Lime Dressing
Hijiki salad
Velvet corn soup
Silver & Gold Salad
Marinated Cucumber Salad
ASIAN
Tuna Poke Rice Bowl
Sashimi Platter
Red Braised Lion's Head, white rice, box choy
Black Bean Shrimp Stirfry, rice and greens
Steak Cubes with Black Mushroom, Oyster Sauce
Chairman's Red braised Pork Belly
Singhalese Fish Curry with black rice
Pad Thai with Shrimp and Chicken
Poached Fish with Hot & Sour Sauce
Steamed Cabbage wrapped Salmon with Scallions & Ginger
Shrimp Sari on Yellow Rice
Classic Sweet & Sour Pork, Hong Kong style
Coconut Flan
Grilled pineapple and ice cream
Supreme of oranges in ginger syrup
View full menu
Salmon & scallop ceviche in citrus dressing
Baby red peppers stuffed with herbed goat cheese
Scallop purses in clear broth
Garden Salad of baby greens
Pea blini with Creme fraiche and smoked salmon
Hong Kong Fish Boullabaise, Curry Coconut & Tomato Broth, with Salmon, Mussels, Baby Scallops & Calamari
Three tomato salad with feta cheese
Heirloom Tomatoes with Pickled Watermelon & Feta
Endive Salad with Shallot Vinaigrette
Asparagus, Dijon vinaigrette, mimosa garnish
Roasted Sea Bass with lemon oil and capers in light broth with local spring vegetables
Butter poached lobster medallions on creamy tarragon tagliatelle
Long Island Crescent Duck Breasts, peach sauce, on a bed of lentils, wilted greens
Dijon Glazed Salmon on Tomato Coulis
Filet Mignon with rouille and seasonal greens
Crushed Meringue with Fresh Berries
Coconut Flan
Almond cake with oranges and honey
Chocolate Pots de Creme
Classic Chocolate Mousse with Creme Chantilly
View full menu
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