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Meet Our Chef

Culinary artist and Wyoming native, Chef Ross Reed serves as the Executive Chef at The Courtyard Minneapolis Downtown and East Town Ballroom. A seasoned chef with years of experience at some of Minnesota’s most prestigious culinary institutions, Chef Reed is a studied Urban Farmer, creating his dishes with a passion for farm fresh ingredients and a commitment to both butchery and the slow cooking method.  As a fourth-generation bee keeper, Chef Ross successfully produces over 100 lbs. of grade A honey annually, from the rooftop of The Courtyard Minneapolis Downtown. As the previous owner and operator of ‘Tangled up in Blue” a charming 50-seat restaurant in Taylors Falls, MN, Chef Reed was recognized for his accomplishments by Minnesota Monthly Magazine as “One of Minnesota’s 57 Restaurants Worth the Drive”.


Graduating at the top of his class as a student of Le Cordon Bleu, Chef Reed began his love for cooking at a young age.  Encouraged by his mother, who filled his childhood home with a passion for farm fresh ingredients and scratch cooking, At age 13, Ross began his career as a dishwasher, in restaurant owned by a friend of the family.  It was here that Chef Reed began his culinary journey, including positions with high end catering concept, Three Sons Signature Cuisine, St. Anthony Main Event Center, Café Lurcat, The Minnesota Valley Country Club and Pazzaluna. 


Serving as the Executive Chef of The Courtyard Minneapolis Downtown and East Town Ballroom since 2013, Chef Reed continues his remarkable success, with Marriott Guest Satisfaction Results within the top 5% of the Courtyard by Marriott brand, including over 1,000 hotels in North America.  However, his passion for giving back is the most notable.  With involvement in organizations such as “Feast for the Cure” benefiting Cystic Fibrosis research, “Feed Our Troops” supporting our service men and women, “Feed My Starving Children” supporting starving children in Africa and “The Mississippi River Fund” which works to strengthen the connection between people and the Mississippi River. 


Personally, Chef Reed dedicates himself to his family.  Spending time outdoors, camping and fishing with his wife and 3 children, serves as the most rewarding job to date.

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