Lewis Rossman

Lewis Rossman

Executive Chef and Partner at Sam's ChowderMobile

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P.O. Box 2496, El Granada, California, United States

General Information


Executive Chef and Partner  - Shenkman Hospitality Group

Corporate Chef, Partner  - Shenkman Hospitality Group

Executive Chef  - Cetrella


Partner  - Osteria Coppa

Executive Sous Chef  - Acquerello

Recent News  

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.

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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.

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Sam's Executive Chef/Partner Lewis Rossman
Named in "Sexy Dishes" Sexy Dishes - San Francisco - A Guide to Who's Hot in the Kitchen, a book from TasteTV Lewis Rossman, Executive Chef/Partner at Sam's Chowder House in Half Moon Bay TasteTV's latest coffee table book, "Sexy Dishes" features Sam's Executive Chef/Partner Lewis Rossman in its guide to "Who's Hot in the Kitchen" in the San Francisco Bay Area. The guide is a fun and delicious discovery tour which profiles various culinary artists throughout the San Francisco Bay Area and highlights their favorite "sexy" recipes. Rossman's popular "Rock Shrimp-Bay Scallop Ceviche" and "Ahi Tuna Poke" recipes are featured in the book, designed for local diners, wine tourists, and food lovers. See exclusive NBC video footage of "Sexy Dishes" book and Executive Chef Lewis Rossman. Chef Lewis Rossman's Ahi Tuna Poke Chef Lewis Rossman preparing a Lobster Roll in the kitchen at Sam's Chowder House

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