About us

chef ross dover

Ross Dover is a Louisiana native, born and raised in Houma, a small town outside of New Orleans. Ross uncovered his passion for cooking by the time he was in high school, working at local restaurants, where he learned the ins and outs of restaurant life.

Ross attended Nicholls State University where he studied Culinary Arts at the John Folse Culinary Institute. There, he learned the true meaning of hospitality, and although he knew his heart was in the kitchen, he studied front-of-house and business operations to gain a complete understanding of the industry.  During his time at Nicholls State, he completed two externships at August, thus beginning his career with BRG Hospitality in 2012.

He continued at August throughout his college career and upon graduating in 2014, he served various roles in that kitchen before moving to BRG Hospitality’s upscale Mexican eatery, Johnny Sánchez, as Sous Chef. In 2016, Ross was called back to August to serve as the Executive Sous Chef. In this role, he began working with Executive Chef Todd Pulsinelli on the continuous evolution of the restaurant and its menu. Ross took over the kitchen in 2018 and is most excited to see the progress of August’s cuisine and the further development of the restaurant’s renowned hospitality. Above all else, Ross values the camaraderie and energy of working in restaurants, a spirit reflected in his leadership in the August kitchen.


 chef patricia morton

At just 15 years old, Patricia started working at several homemade ice cream shops, during which this Columbus, Ohio native discovered her passion for dessert.

While working for a local bakery, Patricia’s love of all things pastry intensified, so she enrolled in the French Culinary Institute in Manhattan, now known as ICC.

Patricia and her husband, Nick, met while both attending culinary school, and remained in New York City for some time after.

After school Patricia worked at a bakery and for a catering company. Then she met Chef Andrea Bucheli who hired her on the spot for her first restaurant job at Parlor Steak and Fish. As destiny would have it, Patricia visited New Orleans for a wedding and instantly knew she belonged in the Big Easy.

Upon arrival in 2011, Patricia started as a pastry cook at Restaurant August for Chef Kelly Fields, who has been her mentor ever since. Two years later, she became Kelly’s sous chef. Under Chef Kelly’s tutelage, Patricia continued to grow and learned the ins and outs of running a pastry kitchen.

In 2015 Patricia took over the Pastry Department at Restaurant August upholding the standards and ethics that the restaurant was built upon.