As an opening team member and later Executive Chef of Cetrella in Half Moon Bay, California, he has won many accolades, including “Culinary Hospitality Restaurant of the Year” in the U.S. by Santé 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. At Kokkari in San Francisco, he learned about operations and cooking for an upscale high-volume restaurant.

From 2010 to 2016, he helped to found and operate the San Mateo restaurant Osteria Coppa, which won “Best Italian Restaurant in the Bay Area” for five years in a row.

Today, Rossman is a partner and leads the overall management and day-to-day operations of Sam’s Chowder House and Sam’s ChowderMobiles, including directing all kitchen operations. His mantra is sustainable, fresh, local when possible and always seasonal. He grew up in rural Buck’s County, a charming area outside of Philadelphia filled with farmlands, wineries, and local artisans, and now resides in Half Moon Bay with his wife and two children.

Raised on opposite coasts near the ocean, co-founders Paul and Julie Shenkman share a passion for delicious cuisine and fresh seafood. Culinary entrepreneur Paul Shenkman began his restaurant journey as the founder of Half Moon Bay’s Pasta Moon and was the chef there for several years. Julie left her career in technology to join him as on his next venture as the founder of Cetrella in Half Moon Bay until 2006, which rapidly became a national success featured in Gourmet Magazine.

They opened Sam’s Chowder House in Half Moon Bay in 2006, along with Executive Chef and COO Lewis Rossman. The restaurant quickly became a favorite gathering place for people throughout the Bay Area, and was named top three “Best Outdoor Dining” restaurants by San Francisco Magazine, and “Best Seafood Restaurant in the Bay Area” several years in a row by San Francisco’s Best of the BayList.

Guest feedback inspired the team to create the first mobile gourmet seafood truck in the nation, and Sam’s ChowderMobile was born. Now several trucks travel throughout the Bay Area serving Sam’s famous seafood for lunch, dinner, and catering private parties ranging from corporate events and block parties to weddings.

In 2010, Paul was named “National Restaurateur of the Year” by the prestigious Santé Magazine, honoring a lifetime achievement in the restaurant and hospitality industry for entrepreneurship and business management.

The ChowderMobile has been featured on The Discovery Channel’s Top Ten Fab Food Trucks on “Best Food Ever“, and on the Cooking Channel’s hit show “Eat Street“. In 2013, Sam’s ChowderMobile won all five rounds of the FOOD TRUCK FIGHT to become the “Top Food Truck in the Bay Area” on San Francisco’s Bay Area A-List.