At 53 on Ross, our culinary philosophy revolves around the artistry of simplicity. In every dish and cocktail, we proudly showcase the essence of 5 or 3 meticulously curated main ingredients or tasting components, each chosen with purpose and passion. At 53 on Ross, we transcend the ordinary to deliver a refined dining experience that is unparalleled in the City of Red Deer. Our commitment to excellence extends beyond the plate, embracing the elegance of European-style service that promises to leave an indelible mark on every guest.

53 on Ross is a refined dining experience, taking inspiration from European bistro interior design, coupled with the historical building it sits within. The space gives a cosy and warm vibe, with notes of interest all around the space. From the original exposed bricks from the 1930s, to maps of my hometown hung on the walls.

Coupled with our food and drink programme, we want to give Red Deer what it has been asking for for years. A small, intimate space with finer dining and European level of service and hospitality.

chef phil warren

Chef Philip Warren has been working in kitchens for almost 10 years. Chef Phil worked his way through the ranks from dishwasher to Head Chef. Honing his skills in Michelin recommended restaurants and fine dining establishments, he has been fortunate to have worked with some great Chefs over this time.  Moving in 2020 from England to Red Deer, he fell in love with Alberta immediately! 

Using local ingredients wherever possible, Chef Phil has always been a huge advocate of ‘Field to Fork’ with a cooperative of local producers, helping the local economy and keeping small businesses alive!

What led you to opening your own restaurant?

To open my own restaurant has been a dream of mine since I first started working in the hospitality industry. I’ve had the pleasure and opportunity to work in some amazing kitchens over the last 15 years.  From fine dining historical houses to countryside gastro pubs, I have spent years discovering and learning from all sides and aspects of restaurants and eateries. When I first moved to Red Deer, I wanted to give a bit of the British/ Modern European style of food and service to the city.  We started conversations about taking over this space last November, and in March 2024, we fully opened to the public.”

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