Chef Ross Reed
Culinary artist and Wyoming native, Chef Ross Reed is the new Executive Chef at the DoubleTree by Hilton St. Paul East and McKnights Kitchen & Tap. A seasoned chef with years of experience at some of Minnesota’s most prestigious culinary institutions, Chef Reed is a studied Urban Farmer, creating his dishes with a passion for farm fresh ingredients and a commitment to both butchery and the slow cooking methods. As a fourth-generation beekeeper, Chef Ross successfully produced over 100 lbs. of grade A honey annually, from the rooftop of The Courtyard Minneapolis Downtown. As the previous owner and operator of Tangled up in Blue, a charming 50-seat restaurant in Taylors Falls, MN, Chef Reed was recognized for his accomplishments by Minnesota Monthly Magazine as “One of Minnesota’s 57 Restaurants Worth the Drive.”
Graduating at the top of his class as a student of Le Cordon Bleu, Chef Reed began his love for cooking at a young age. Encouraged by his mother, who filled his childhood home with a passion for farm fresh ingredients and scratch cooking, At age 13, Ross began his career as a dishwasher, in restaurant owned by a friend of the family. It was here that Chef Reed began his culinary journey, including positions with high end catering concept, Three Sons Signature Cuisine, St. Anthony Main Event Center, Café Lurcat, Minnesota Valley Country Club, Pazzaluna and the Courtyard Minneapolis Downtown.
“The team at the DoubleTree by Hilton St. Paul East is thrilled to showcase Chef Reed’s vast experience and knowledge with our guests”, said General Manager Jason Lott. “His skillset and passion represents everything our brands stands for and his creations will be a welcomed addition to the market.”
Chef Reed has always keep a close eye on guest satisfaction, producing Guest Satisfaction Results within the top 5% of the brand, including over 1,000 hotels in North America. However, his passion for giving back is the most notable. With involvement in organizations such as “Feast for the Cure” benefiting Cystic Fibrosis research, “Feed Our Troops” supporting our service men and women, “Feed My Starving Children” supporting starving children in Africa and “The Mississippi River Fund” which works to strengthen the connection between people and the Mississippi River.
Personally, Chef Reed dedicates himself to his family. Spending time outdoors, camping and fishing with his wife and 3 children, serves as the most rewarding job to date.