Dr. Dawg: David Ross Brings Chicago-Style Hot Dogs to Manitowoc

After a long career in the yacht business, former Burger Boat Company co-president David Ross has launched a strikingly different second act: serving authentic Chicago-style hot dogs in Manitowoc, Wisconsin. Better known for overseeing multimillion-dollar yachts, Ross now operates Dr. Dawg, the only Vienna Beef factory-certified hot dog stand on the Manitowoc Lakeshore.

At 62, Ross jokes that he went from “burgers to dogs.” The comment captures the playful contrast between his previous life in high-end boatbuilding and his new focus: mastering the perfect hot dog. His interest goes beyond nostalgia or novelty. Ross is committed to recreating the authentic flavors of Chicago—right down to the exact placement of condiments—and to sharing that experience with the local community.

“I’ve wanted to do this for a long time,” he says. “Handing someone a hot dog made to perfection and seeing their smile gives me a lot of pride. It’s a different product than a yacht, but the feeling of ownership and pride is the same.”

From Tugboats and Tow Trucks to Hot Dog University

Ross’s connection to Chicago food culture dates back to his youth. After serving in the Marine Corps he returned to Chicago and later ran a tow-truck business that had him crisscrossing the city. Those drives became an informal education in the Windy City’s best hot dog stands. He remembers testing his favorites, taking mental notes on what made each stand unique, and promising himself one day he would bring that tradition to others.

Ross and partner Jim Ruffolo purchased Burger Boat Company in 1993, reviving a manufacturer that had been closed since 1990. He announced his retirement in August 2007 and left the company in the first quarter of 2008. While Burger yachts sold for tens of millions—a different scale than a frankfurter—Ross says the principles of quality and craftsmanship carry over between businesses.

“My goal at Burger was to build the best megayacht,” he explains. “My goal now is to serve the best sandwich I can.”

Authenticity, Training and a Clear Philosophy

Ross took his new pursuit seriously. He graduated from Vienna Beef’s Hot Dog University and earned a tongue-in-cheek Ph.D. in hot dogs, which inspired the Dr. Dawg name. His stand emphasizes authentic Chicago-style dogs and Maxwell Street grilled Polish sausage, prepared with attention to technique and presentation.

Dr. Dawg’s menu follows the classic Chicago formula: a Vienna Beef frankfurter topped in a precise order with yellow mustard, bright green relish, fresh chopped onions, two tomato wedges, a pickle spear or slice, two sport peppers and a final dash of celery salt. Ross stresses that the placement of each ingredient matters so the diner experiences a balance of flavors in every bite. For the record, he discourages ketchup on a Chicago dog and shares that ketchup has other household uses instead.

Where to Find Dr. Dawg

Dr. Dawg appears regularly at the Manitowoc Farmer’s Market on Saturdays and Tuesdays and at community events such as the Manitowoc County Fair. The stand also provides catering for private events and special functions. Prices are modest: a Chicago-style dog sells for $2.50 and a Maxwell Street Polish for $3.50, a reminder that Ross’s new enterprise is rooted in accessible, everyday food rather than luxury goods.

Feedback from customers has been positive. Comments on the stand’s blog and social posts praise the taste and authenticity of the dogs, with visitors noting they’ll return for more.

Quality and Passion Across Industries

For Ross, the move from boatbuilding to hot dogs is not a retreat but a continuation of the same entrepreneurial spirit: a dedication to quality, attention to detail and pride in a job well done. “Quality creates its own demand,” he says. “Whether you’re building yachts or making sandwiches, if you do it right, people notice.”

Dr. Dawg is a reminder that a lifelong passion—combined with discipline and craftsmanship—can lead to fulfilling work in unexpected places. Ross’s story ties together Chicago culinary traditions, small-business dedication and a hands-on approach to serving his community.

This article originally appeared in the September 2009 issue.