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Ross Melling

@rossmelling

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@ram.provisions

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If you vote for my dish for San Pellegrino’s People’s Choice award, I’ll give you a fat kiss on the lips.
Ahead of the actual competition, @sanpellegrino_official wants your input for which dish displays the best message in gastronomy and the story behind it.
My dish (Lamb, Cabbage, Black Garlic and Quince Vinegar) represents mentorship, and the restaurants and mentors that even had a huge impact on my food, but more importantly, the way I handle myself as a chef: how I treat my staff, how I interact with suppliers, how I push to carry myself with integrity. These restaurants and chefs have helped form my mindset, and I’m representing them on this plate. Each component reflects somebody else, for what will (hopefully) come together and make a cohesive dish seen through an Alberta lens.
Link is in my bio! Vote if you feel like it, don’t if you don’t. I sympathize with your indifference.

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There’s always something special on the horizon at Robert Young Estate Winery.

Discover our upcoming estate events—from intimate culinary experiences, live concerts, to immersive vineyard experiences.

Explore what’s coming up and reserve your place.

Link in bio.

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Just over three and a half years ago, I walked through the gates of Fantesca with excitement, curiosity, and a passion for creating meaningful experiences.

This week, I leave with a heart full of gratitude. What an incredible chapter it has been.

To the ownership, leadership, my teammates, industry partners, members, and every guest I had the privilege of welcoming, I thank you. You entrusted me with your time, your stories, and countless unforgettable moments around the table. Those relationships are what I will cherish most.

Together, we celebrated milestones, shared remarkable wines, welcomed guests from around the world, created new experiences, and built connections that extended far beyond hospitality. I am incredibly proud of what we accomplished as a team and grateful for the opportunity to have played a part in Fantesca's story.

Napa Valley is a truly special place, but it's the people who make it extraordinary. The friendships and partnerships I've developed over these past several years have shaped me both professionally and personally, and for that I will always be thankful.

While it's bittersweet to close this chapter, I couldn't be more excited for what lies ahead. Every ending creates space for a new beginning, and I carry with me the lessons, memories, and relationships that will continue to inspire me throughout my career.

To everyone who has been part of this journey, thank you 🙏. Here's to the next adventure, and to crossing paths again as we roam around wine country.

Cheers, Roman 🍷

(So many pictures I could have added and wanted to add but it made this reel far too long)

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Festival Napa Valley 2026

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Welcome to the BRION Wines Hospitality reception 🥂

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The finale, a private dinner. 🥰
Hosted by @RangeRover x @shafervineyards
Chef: @rossmelling
📍Range Rover House Park City

This was an amazing trip, filled with experiences, great service and cars that are on the top of many wish lists.
Thank you so much @rangerover ❤️

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Happy 90th Birthday to Chef Jacques Pépin! @jacquespepinfoundation ———such an honor to celebrate with so many talented people @michaeltusk @chefrogeliogarcia @therealtsarnicoulai @philiptessier @darryL_bell_jr @madmene @emilyluchetti @rolandpassot @mourad_lahlou @mdommen @chefkenfrank @rossmelling @rancho_gordo @sarahscottchef @chefcurtisdifede @tracidesjardins @alicelouisewaters @michisushinapa @capopizza @aaron_koseba @jeffmosher @djonesstudio @daveccruz @chefjorgethemeatguy and a special thanks to @susiefeast and her amazing team for coordinating such a wonderful celebration for such an amazing human being ❤️

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Happy 90th Birthday to Chef Jacques Pépin and the @jacquespepinfoundation, an honor to celebrate with community and chef-friends! @jacquespepinfoundation @michaeltusk @therealtsarnicoulai @philiptessier @darryl_bell_jr @madmene @farmert @emilyluchetti @rolandpassot @mourad_lahlou @mdommen @chefkenfrank @rossmelling @rancho_gordo @chefcurtisdifede @tracidesjardins @alicelouisewaters @chefkenfrank @susiefeast

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We had a great time hosting a group of Chevaliers at the house on a beautiful night filled with great wine, food, fellowship, and stories. The Burgundies and Chef Ross Melling’s food blew us away and thanks to my own wonderful Chef Raymie Fuentes who made the Tarte Tatin and Crème Fraiche sherbet. C’est magnifique!!!

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Every Hands on Harvest leaves me with so much gratitude. To the many friends who’ve joined us over the years, and to the new faces we welcomed this season—thank you for stepping into the vineyard with us, sharing your energy, and becoming part of the Fantesca story.

This year’s gathering was made even more special by the incredible meal created by Chef Ross Mason, @ram.provisions . His talent and depth of experience—from his training in Michelin-starred kitchens to his passion for crafting dishes that bring people together—made our time around the table unforgettable.

I’ve shared more reflections from the day, along with Chef Mason’s recipe from our harvest lunch, in my latest Substack. You can find it through the link in my bio. It’s a moment from the day that I hope inspires you.

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Hands on Harvest is one of Fantesca’s most celebrated traditions—a day when we invite our guests into the heart of winemaking. From stepping into the vineyard, to learning firsthand about the craft that goes into every bottle, it’s an experience that brings us closer together. The day continues with a shared table, where Duane and I get to sit down for lunch with everyone and celebrate not only the season, but the connections that make it so meaningful.

My deepest thanks to our extraordinary team for creating such a memorable day, and to Chef Ross Melling for the beautiful meal that brought us all together, and to our wonderful guests for joining us. Your energy, curiosity, and laughter made this year’s Hands on Harvest truly unforgettable.

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We had the pleasure to work with @penfolds this past weekend to celebrate the 75th anniversary of Grange. We also collaborated with @senku.pure.wagyu using their magnificent grain fed Wagyu beef.

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