ALI GOSS, CHEF DE CUISINE
Ali Goss’ innate curiosity and intuitive palate is a unique combination that has fueled her passion for cooking. She attributes her love for all things culinary to a class that taught her how to be innovative with ingredients. Goss is no stranger to the food industry, having worked in kitchens for nearly a decade.
With refreshing spirit and innovative techniques, Goss works closely with James Beard-nominated Chef Dean James Max and Executive Chef Chris Molyneux at Parallel Post to drive the creative process behind the restaurant’s farm-to-table concept. As Chef de Cuisine, Goss maintains the quality of food by sourcing local farmers and artisan brands with the best-available products.
Goss began her journey in the world of culinary arts immediately following her graduation from Le Cordon Bleu College of Culinary Arts in 2006. Since, she has held positions with Norwegian Cruise Line and Council Oak Steakhouse in Hollywood, Fla. before joining Max as Lead Cook at 3030 Ocean in Fort Lauderdale. This opportunity would prove invaluable in laying the foundation for Goss to join Max’s team at Parallel Post in Trumbull, Conn., the second instance in which Goss has worked under the tutelage of Max.
Goss accompanied Max to this year’s James Beard Foundation’s Chefs & Champagne, and has been invited to participate in Food Network’s New York City Wine & Food Festival.