Ross Catering Services

Retired NOPD officer returns to his passion for cooking...

Chef Malcom Ross’s love of cooking began at the age of thirteen under the tutelage of his mother. After enlisting and serving as a cook in the Armed Services, Ross continued to build on the basics; meat, soups, and preparing complete meals in large quantities. 

On completion of his tour of duty in service to his country, Ross was hired by the world-famous Galatorie’s Restaurant in New Orleans. Starting as a fry cook, Ross moved to boil station and finally, sauté’ station. Operating from the motto, “to be the best, you must learn from the best” Ross used every opportunity to work with in-house and guest chefs. Chef Ross credits his mastery of French and Creole cooking to his seven-and-a-half-year tenure there and his mother. A testament to this achievement was being featured as one of 15 master chefs of New Orleans in the book “Creole Feast” by Nathaniel Burton and Rudy Lombard (Random House publishers; 1978).

Fueling two passions, Ross joined the police force to pursue his interest in law enforcement. During his 30 years of distinguished service with NOPD, Ross moonlighted as a caterer. As his culinary skills became known, Chef Ross began serving city leaders, fellow officers, and the community-at-large. Added to his patron list were mayors’ Dutch Morial, Sidney Bartholomew, and several Chiefs of Police.

After retiring, Chef Ross became a licensed caterer in 2014. A legacy spanning 37 plus years and a distinct association with such chefs as Leah Chase, Louis Evans, Austin Leslie, Sherman Crayton, Larry Williamson, Chef Ross continues to satisfy through his love for cooking. His commitment to excellence is summed up with this guarantee, “great food at a fair price”... (The New Orleans Agenda January 11, 2021)