Carter Gross:Wild Rita's
Posted May 17, 2018
Carter began cooking while in music school. It was a natural transition from Jazz to the Kitchen as they both draw from the same creative well. He began in pastry and bread baking which he still loves. He transitioned from pastry, to sous chef when he joined the team that opened El Camino. "I took a lot away from that experience. It shaped my love for Latin American food that led me eventually here, to Wild Ritas. Now I get to mix my love for the southern united states and Kentucky with the colors and flavors of Latin America."