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Lewis Rossman

Executive Chef

Cetrella

HQ Phone:  (650) 726-4090

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I agree to the Terms of Service and Privacy Policy. I understand that I will receive a subscription to ZoomInfo Community Edition at no charge in exchange for downloading and installing the ZoomInfo Contact Contributor utility which, among other features, involves sharing my business contacts as well as headers and signature blocks from emails that I receive.

Cetrella

845 Main Street

Half Moon Bay, California,94019

United States

Company Description

Cetrella specializes in elegant receptions, rehearsal dinners and bridesmaid luncheons. Whether you are planning an intimate affair with close friends and family or a large celebration with hundreds of guests, Cetrella provides you with the perfect setting for...more

Background Information

Employment History

Executive Chef and Partner

Sam's Chowder House


Corporate Chef, Partner

Shenkman Hospitality Group


Partner

Osteria Coppa


Chef

Food Porn


Executive Sous Chef

Acquerello


Web References(138 Total References)


Recipes - Epicure Farms

www.epicurefarms.com [cached]

Vegetable Fritto Misto From Chef Lewis Rossman of Cetrella


Management

www.samschowderhouse.com [cached]

Together they opened the original Sam's Chowder House in Half Moon Bay in 2006, along with Executive Chef and Partner Lewis Rossman.
In 2013, the team opened a second Sam's Chowder House restaurant in downtown Palo Alto with partner Lewis Rossman, who oversees the kitchen at all of the Sam's properties, and Vice President of Operations Patrick McElroy. Lewis Rossman, Executive Chef/Partner Executive Chef/Partner Lewis Rossman Lewis Rossman has contributed to the success of some of the Bay Area's top dining spots. Under his culinary leadership as Executive Chef and Partner at Sam's Chowder House in Half Moon Bay, the restaurant has garnered many awards such as TOP FIVE "Best Sandwiches in America" by NBC's The Today Show and "Best of the BAYLIST" by San Francisco Chronicle's SFGATE. As opening team member and later Executive Chef of Cetrella in Half Moon Bay, California, he won many accolades, including "Culinary Hospitality Restaurant of the Year" in the U.S. by Sante Magazine. As Chef de Cuisine at Acquerello, rated one of Wine Spectator's "10 best Italian Restaurants in the U.S.", Rossman worked closely with award-winning chef Suzette Gresham. Today, Rossman participates in the overall management of both locations of Sam's Chowder House, Sam's ChowderMobiles, and the team's San Mateo restaurant, Osteria Coppa. He also directs all kitchen operations at Sam's, including the development, creation and execution of the menus.


Executive Chef/Partner

www.samschowderhouse.com [cached]

Executive Chef Lewis Rossman
Executive Chef Lewis Rossman Award-winning Executive Chef & Partner Lewis Rossman brings his creative energy and a commitment to excellence to Sam's, along with 14+ years of culinary experience. His mantra is sustainable, fresh, local when possible and always seasonal. He was recently featured in TasteTV's popular new book, "Sexy Dishes" - a guide to "Who's Hot in the Kitchen," profiling culinary artists and their favorite "sexy" recipes. Rossman grew up in rural Buck's County, a charming area outside of Philadelphia filled with farmlands, wineries, and local artisans, reminiscent of California's Napa Valley. The eldest of five children, he inherited his parents' love of fine food and cooking - a love that would eventually guide his future. After graduating from the California Culinary Academy and working at the San Francisco Marriott Hotel, his passion for food led him to travel throughout the Mediterranean. Visits to Italy, Greece, Turkey and Israel helped shape his understanding and appreciation for simple, rustic preparations using fresh, seasonal ingredients. Rossman prepares his famous New England style Lobster Clambake Rossman has since contributed to the success of some of the Bay Area's top dining spots. His defining role as opening team member of Cetrella in Half Moon Bay, California, and later as Executive Chef, won the restaurant many accolades, including the acclaimed San Francisco Chronicle's"Top 100 Bay Area Restaurants" list for three years in a row. He also earned the "Culinary Hospitality Restaurant of the Year" in the United States by the prestigious Sante, the Magazine for Restaurant Professionals, the only peer-judged awards program in America. As Chef de Cuisine at Tuscany-inspired Acquerello, rated one of Wine Spectator's"10 best Italian Restaurants in the U.S.", Rossman worked closely with award-winning chef Suzette Gresham on all aspects of the restaurants cuisine and operations. The ingredients are the foundation of every dish, and Chef Rossman is routinely inspired by a view of fishing boats working their way into the nearby harbor and the farms and fields surrounding the entire area. Produce in the fields of Half Moon Bay in the morning often finds its way onto the salad plate at Sam's by evening, and Rossman has long-lasting relationships with specialty farmers around Half Moon Bay. Seafood is treated with respect for the traditional, New England style of cooking, subtly enhancing the fresh product without overpowering it with heavy sauces. Unique to a seafood house of this size, Rossman serves a different fresh side of the season with each entree, carefully prepared to let the natural flavors shine. This passion for fine, fresh ingredients is evident from the house-made dressings, sauces, pastas, and charcuterie, to the house-made desserts. Rossman and his staff often prepare special "crudos" of the day to delight his guests, long with daily specials that herald the season's finest. Rossman resides in San Francisco, enjoys the outdoors, surfing, hiking and skiing. He also loves traveling - and dining out.


Team

www.shgevents.com [cached]

Lewis Rossman, Executive Chef/Partner
Lewis Rossman Lewis Rossman, award-winning Executive Chef/Partner for Sam's Chowder House, and partner in all of the restaurant ventures, has contributed to the success of some of the Bay Area's top dining spots. As opening team member and later Executive Chef of Cetrella in Half Moon Bay, California, he won many accolades, including San Francisco Chronicle's"Top 100 Bay Area Restaurants" list for three years in a row, and "Culinary Hospitality Restaurant of the Year" in the US by Sante, the Magazine for Restaurant Professionals. As Chef de Cuisine at Acquerello, rated one of Wine Spectator's"10 best Italian Restaurants in the U.S.", Rossman worked closely with award-winning chef Suzette Gresham. Rossman grew up in rural Buck's County, a charming area outside of Philadelphia filled with farmlands, wineries, and local artisans, reminiscent of California's Napa Valley. Today his mantra remains sustainable, fresh, local when possible and always seasonal. The ingredients are the foundation of every dish, and produce in the fields of Half Moon Bay in the morning often finds its way onto the salad plate at Sam's by evening. This passion for fine, fresh ingredients is evident from the house-made dressings, sauces, and house-made desserts served at the restaurant. Rossman is a partner and thought leader in all of the restaurant ventures, with overall responsibility for all food operations.


www.samschowderhousepa.com

Lewis Rossman, Executive Chef/Partner
Executive Chef/Partner Lewis Rossman Lewis Rossman has contributed to the success of some of the Bay Area's top dining spots. Under his culinary leadership as Executive Chef and Partner at Sam's Chowder House in Half Moon Bay, the restaurant has garnered many awards such as TOP FIVE "Best Sandwiches in America" by NBC's The Today Show and "Best of the BAYLIST" by San Francisco Chronicle's SFGATE. As opening team member and later Executive Chef of Cetrella in Half Moon Bay, California, he won many accolades, including "Culinary Hospitality Restaurant of the Year" in the U.S. by Sante Magazine. As Chef de Cuisine at Acquerello, rated one of Wine Spectator's"10 best Italian Restaurants in the U.S.", Rossman worked closely with award-winning chef Suzette Gresham. Today, Rossman leads the overall culinary team at both locations of Sam's Chowder House, Sam's ChowderMobiles, and the group's San Mateo restaurant, Osteria Coppa. Together they opened the original Sam's Chowder House in Half Moon Bay in 2006, along with Executive Chef and Partner Lewis Rossman. In 2013, the team opened a second Sam's Chowder House restaurant in downtown Palo Alto with partner Lewis Rossman, who oversees the kitchen at all of the Sam's properties, and Vice President of Operations Patrick McElroy.


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