Formerly of Old Orchard Beach, Michael Ruoss earned a degree from Maine Technical College's culinary program (now SMCC) in South Portland. He worked locally at the Seaman's Club and Snow Squall before relocating to New Orleans on a whim, figuring "worst-case scenario, I would move back home." Ruoss fell in love with New Orleans and swiftly ascended in the elite culinary empire of Emeril Lagasse for 11 years. Starting as a Line Cook at NOLA, Ruoss was quickly promoted to Sous Chef at Lagasse's flagship restaurant in the Arts District. Two years later, Ruoss returned to NOLA as Executive Sous Chef, and was promoted again as Chef de Cuisine, a position he held for five years. In 2010, Ruoss opened Salu as Corporate Chef for The 3 of a Kind group which runs ten restaurants in Louisiana and Georgia. Ruoss is in the process of opening a fourth Camilla Grill in the French Quarter around the corner from NOLA. While he is committed to his adoptive state, braving Hurricane Katrina and the recent disaster in the Gulf, Ruoss is forever a Maine native. Profiled in Portland Monthly magazine's Summerguide 2010, Ruoss related his passion for Maine clams, lobster, and Moxie.