Contact:
Kelsey Currier
(650) 712-1766
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The Team

Lewis Rossman, award-winning Executive Chef/Partner

Lewis Rossman, award-winning Executive Chef/Partner for Sam’s Chowder House and Sam’s ChowderMobile, 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, the only peer-judged awards program in America. As Chef de Cuisine 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 and on Sam’s ChowderMobile.

Paul Shenkman, award-winning culinary entrepreneur

Paul Shenkman, award-winning culinary entrepreneur, is largely responsible for bringing fine dining to the coastal town of Half Moon Bay, California, as founder and original proprietor of both Pasta Moon and Cetrella. Born in Atlantic City, New Jersey, Shenkman was raised in Margate, a place, “with a small town atmosphere, fresh local seafood and a connection with the seasons,” says Shenkman. His love of food began with the local cuisine of the Jersey shore and he fondly remembers the steamed and raw clams and blue crabs at Abe’s Oyster House and authentic Italian dinners at the homes of his friends.

His oceanfront restaurant, Sam’s Chowder House, grew out of memories spent as a youth on the shores of the eastern seaboard. With its sweeping views of the Pacific Ocean, Sam’s offers a casual and authentic New England-style seafood experience. In two years, Sam’s Chowder House has already been featured on NBC’s The Today Show (Lobster Roll named in Top Five Best Sandwiches in America), Best of the Bay TV, and earned Top three “Best Outdoor Dining” restaurants from San Francisco Magazine. Twelve months in the making, Sam’s ChowderMobile stemmed from the enormous demand he experienced at the restaurant for fresh, simple seafood and his belief that the same food experience could be delivered anywhere, affordably and conveniently.