chef ross dover
Ross Dover is a Louisiana native, born and raised in Houma, a small town outside of New Orleans. Ross uncovered his passion for cooking by the time he was in high school, working at local restaurants, where he learned the ins and outs of restaurant life.
Ross attended Nicholls State University where he studied Culinary Arts at the John Folse Culinary Institute. There, he learned the true meaning of hospitality, and although he knew his heart was in the kitchen, he studied front-of-house and business operations to gain a complete understanding of the industry. During his time at Nicholls State, he completed two externships at August, thus beginning his career with BRG Hospitality in 2012.
He continued at August throughout his college career and upon graduating in 2014, he served various roles in that kitchen before moving to BRG Hospitality’s upscale Mexican eatery, Johnny Sánchez, as Sous Chef. In 2016, Ross was called back to August to serve as the Executive Sous Chef. In this role, he began working with Executive Chef Todd Pulsinelli on the continuous evolution of the restaurant and its menu. Ross took over the kitchen in 2018 and is most excited to see the progress of August’s cuisine and the further development of the restaurant’s renowned hospitality. Above all else, Ross values the camaraderie and energy of working in restaurants, a spirit reflected in his leadership in the August kitchen.