Team

Mike & Beth Ross - Owners

Mike & Beth Ross

Owners

Equine veterinarians Michael and Beth Ross are the owners of Domaine Hudson. Mike is the Director of the Nuclear Medicine Program and a professor of surgery at the University of Pennsylvania’s Department of Clinical Studies at the New Bolton Center in Kennett Square, PA. Beth manages the restaurant and raises their two young children.

Under their tutelage, Domaine Hudson has received the Best of Award of Excellence from Wine Spectator for the last 4 years, two James Beard Nominations, “Top 50 Wine List in the Country” from OpenTable.com, and Best of Delaware awards in 5 of the last 6 years.

Brian Cooper - Chef de Cuisine

Brian Cooper

Chef de Cuisine

Brian Cooper has spent the last 10 years at various acclaimed restaurants in and around Baltimore.MD. Previously he cooked at several well-known Baltimore eateries including Cinghale Osteria and Enoteca, one of the area’s most happening restaurants. While Brian was Sous Chef at The Brewer’s Art in Baltimore, the gastropub was named ‘Best Bar in America” by Esquire Magazine. Among his challenging positions was at Rolling Road Golf Club in Catonsville, MD, where he was Chef de Cuisine and Caterubg Chef for the facility’s three restaurants. as Chef de Cuisine

Brian is skilled in ethnic cuisines including French, Italian, Spanish, Asian and South American. He takes pride in his ability to motivate teams and to remain calm and decisive in stressful situations.

Javier Matamoros - Maitre d', General Manager

Javier Matamoros

Maitre d', General Manager

Javier has been in the restaurant business for over 35 years and is well known among those that dine out in Wilmington. During his impressive career, Javier has worked with some of the industry’s greatest chef’s including George Perrier and Michael Romano. Many Philadelphians and Wilmingtonians know Javier from his days as General Manager of Wilmington’s Positano Northern Italian Restaurant. Javier has been described as a “true practitioner of the art of hospitality,” he brings a classic approach to impeccable service and vast wine and food knowledge.