Executive Chef Shawn Ross - Reilley's South

Born a Native American (Cherokee) in Oklahoma, Ross grew up in Oklahoma, Texas and Las Vegas along side his grandfather- a restaurateur and chef for more than 50 years. Inspired by his grandfather, Shawn attended talking leaves job corps center and study allied health and nutrition, in addition, Shawn has a degree in hotel and restaurant management.
After completing his education, Shawn entered the culinary program at CCA (club corporation of America) were he worked under his mentor, chef Mark Lietzke – currently the chef at Country Club of Hilton Head – at Shangri La Resort in Afton, Oklahoma and Daufuskie Island Club. During his CCA tenure, Shawn held the positions of Fine dining Chef, Banquet Chef and Executive Sous Chef.

After working at the Daufuskie Island Club, Shawn assisted in the development of the food program during the start up of Vino and Vito market and restaurant in Bluffton were he held position of market Chef/ Executive Sous Chef. Soon after he became the Executive Sous Chef at the Hilton in Palmetto Dunes on Hilton Head Island were he was responsible for multiple outlets and over 30 Employees for two years.

After leaving the Hilton, Shawn went to work for the Chechessee Creek Club were he held the position of food and Beverage Director and Executive Chef for over 5 years. While at Chechessee Club Shawn was in charge of setting up the inter food program, catering two large events, Weddings, private parties in homes of members as well as a lot of fund raisers.
His culinary expertise is in cross culture (great for them functions) but Shawn has a real passion for Southern Elegance.