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 a Wine Spectator award, James Beard Nomination, “Top 50 Wine List in the Country” from OpenTable.com, and 2012 Best of Delaware award.
Dwain is a 2004 graduate of the culinary program at the Art Institute of Philadelphia. As a young chef he earned the Best Youth Culinarian Award and the Rising Star Chef Award. He began his career in the Wilmington area working for Harry’s Hospitality Group where he was Chef de Cuisine at Kid Shelleen’s Charcoal House and sous chef at Harry’s Savoy Grill and at Harry’s Seafood Grill. Before joining Domaine Hudson, Chef Kalup worked at Blackbird Restaurant in Chicago a Michelin Star restaurant.
Chef Kalup brings a refined, creative, organized approach to the Domaine Hudson kitchen. He has a commitment to local and regional ingredients and a passion for innovative, changing menus.
Brent is a 2003 graduate of the culinary program at the Art Institute of Philadelphia. Born and raised in New Castle, DE, he began his culinary career in the Wilmington area working for Harry’s Hospitality Group. Before joining Domaine Hudson, Chef Chellew spent the last six years in Florida. For the past four years he worked at Admiral’s Cove in Jupiter, FL as the Executive Chef at the Marina Café. The Platinum Club of America rated Admiral’s Cove as one of the top ten Private Club Communities in the U.S. Chef Chellew was featured in the May 2014 issue of Jupiter Magazine. It was the first time in the history of the publication that they featured a Chef from a Private Country Club.
Chef Chellew looks forward and is excited to be rejoining Chef Kalup once again as they share the same passion for fine cooking and exquisite presentation with a strong focus on local and regional ingredients.
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.
A man on the move, Richard Hover has covered a lot of ground in the past decade or so. His wanderlust has taken him from his home in Delaware to Arizona, India, Nepal, Thailand, Cambodia, Laos, and Viet Nam and back to Delaware. Starting in hospitality at Harry’s Savoy Grille while in college, Richard gave in to the lure of travel, ending up in Phoenix, AZ. Under James Beard’s “Best Southwest Chef” award nominated and Iron Chef America top finisher Mark Tarbell at Tarbell’s, Richard began to hone his skills learning about fine dining, wine and wine pairings.
His next move was to join Chef Brian Malarkey in opening the wildly successful Phoenix restaurant, Searsucker, which soon landed at second spot on Time Magazine’s list of 100 hottest restaurants.Then on to Elements Restaurant in the Sanctuary Resort and Spa in Paradise Valley, AZ. Under Food Network celebrity chef Beau McMillan–Iron Chef America victor. Richard learned the importance of organic, sustainable, hormone-free and local foods.
And then on the road again – this time to Southeast Asia where he experienced life and food in six countries.
The road finally lead to home, and Richard returned to family and friends in Wilmington, finding Domaine Hudson, now a second home and family. In November 2015, Richard completed his level I sommelier training from The Court of Master Sommeliers. As Sommelier and General Manager, Richard enjoys sharpening his knowledge of wines and wine pairings and learning more about exquisite cuisine form Chef de Cuisine, Dwain Kalup.