With over 16 years working in prominent kitchens, Robert Holt pursued a career path that took him from his early days in Dallas, TX, Cambridge, MA and Rockland, ME, through in-depth local training in Mediterranean and California cuisine. Prior to Cetrella, he worked at several well-known Bay Area restaurants including Boulevard, Square One and Acquerello, where the influential chefs at these culinary landmarks all contributed to Holt’s refined Mediterranean style.  “My approach to cooking is straightforward and I try not to over-embellish a dish,” he says of his culinary philosophy, adding, “I let the ingredients speak for themselves.” Rejoining Cetrella in early 2007 to build on his valuable contributions here as Chef de Cuisine from 2004-2006, Holt now leads its 3-Star kitchen, refreshing its rustic Mediterranean cuisine with new seasonal menus.

If Ron Cohen is preparing your dinner, consider yourself in very good hands. He has cooked for two presidents (Carter and Nixon), Jackie Onassis, and virtually all of the Silicon Valley elite during the last 20 years. Ron began his career at age 16, working in the kitchen of Jackie Onassis’ private club in Manhattan (The Regency Whist Club). By 1978, he went to work for chef Paul Bernal at a small restaurant called The Poppy Seed. After finding his footing as a chef in New York, Ron decided to head West in 1980. He landed quite comfortably, becoming the chef at Maddelena’s in Palo Alto, during its heyday as one of the Bay Area’s finer French classical restaurants, famous for its private dinning rooms and power lunches and dinners.

Ten years later, Ron left fine dining for the world of corporate catering, working for the South Bay’s largest onsite catering house. He also shared his skills by teaching weekend professional courses at the California Culinary Academy. In 1995, the restaurant business beckoned him back and Ron opened a small restaurant in Saratoga called Dolce Vita. Five years later, Ron went on to be the head chef at the Plumed Horse restaurant where he worked until 2006.

Executive Chef & Partner Lewis Rossman, a rising culinary star, brings more than twelve years of extensive culinary experience at some of the Bay Area's top dining spots to Sam’s Chowder House.  For Rossman, working with food is an art form, and he is intensely passionate about creating exceptional menus.

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, Rossman inherited his parents' love of fine food and cooking - a love that would eventually guide his future. After graduating from the California Culinary Academy, he worked at the San Francisco Marriott Hotel. A sustained curiosity about the foods of other countries led Rossman to supplement his formal education with extensive travels throughout the Mediterranean. His visits to Italy, Greece, Turkey and Israel helped to shape his understanding and appreciation for simple, rustic cooking, inspiring his keen enthusiasm for incorporating local farmer's produce into his menus.

For inspiration, Rossman looks to the cuisine of the Mediterranean region, his background growing up going to the beaches on the Eastern seaboard, as well as to the bountiful farms right in his own back yard.  He has established long-lasting relationships with a number of specialty farmers around Half Moon Bay, and says "I can't explain how inspiring it is when farmers bring me an incredibly fresh product that's unique to their farm."

His collaboration with his partners Paul and Julie Shenkman on Sam’s Chowder House has been a real labor of love and a truly special project for Rossman.  Growing up on the East Coast he has many wonderful memories of summers spent on the eastern seaboard and recollects sharing many great meals at the relaxed and laid-back fish houses on the Atlantic.  “When Paul first mentioned this project to me—I knew we had something special here.  I’ve been in the Bay Area for more than ten years now and bringing this concept to the place we both call home, means a lot to both of us,” says Rossman.  “It’s also been a fantastic learning experience to be involved with something from the initial conception of the idea through the actual opening and seeing the project come to life.”

Rossman is responsible for overseeing the development, creation and execution of the menus at Sam’s Chowder House, as well as the items sold in the on-site market.  He is working closely with the kitchen staff to ensure that the food and service mantra is about quality and consistency, and matches the high standards that he sets for himself and for his team.  “Paul and I both take a lot of pride in giving our guests the best possible experience, and my goal is to make sure this carries through at Sam’s.”

Born in Indonesia, Daniel Sudar developed his passion for cooking as a child helping his mother with her bustling catering business. He knew early on that he was destined to be a chef. To that end, he attended culinary school in Indonesia and also at the California Culinary Academy.

Sudar was previously chef de cuisine at San Francisco’s popular Betelnut restaurant, where a career highlight was cooking for former President Bill Clinton. Sudar has also cooked alongside Gary Danko at San Francisco’s Dining Room at the Ritz-Carlton, and with George Morrone at One Market Restaurant.

Sudar aims to educate guests on the nuances and varied flavors of authentic Southeast Asian cuisine, and his menu features foods from Indonesia, Malaysia, the Philippines, Singapore, Vietnam, Thailand and other countries in the region. To achieve the complex, layered flavors of this cuisine, Sudar crafts each dish from scratch, starting with unique ingredients true to their country of origin. The restaurant also maintains a rooftop garden where they grow some specialty items integral to the menu.

Alessandro Cartumini
Executive Chef Alessandro Cartumini brings over fifteen years of culinary experience including work in several five-star hotels to Four Seasons Hotel Silicon Valley at East Palo Alto. Cartumini oversees Quattro Restaurant and Bar as well as all food service for the hotel.

“With our goal of creating the signature Italian restaurant in the area, it was critical that we find the perfect chef with the credentials and training to succeed,” said Robert Whitfield, general manager of Four Seasons Silicon Valley. “Chef Cartumini is the main ingredient in our recipe for success with Quattro, and we look forward to introducing him and his menus to the community.”

Italian born, Cartumini grew up in a family devoted to food. His father was a pastry chef, and his grandfather worked in the culinary field as well. He learned much of his trade by reading cookbooks as a boy, and by emulating his family’s talents in the kitchen. At age 14, Cartumini started his apprenticeship with the award-winning Italian chef Sergio Mei.

Jesse Cool
Jesse has been dedicated to sustainable agriculture and cuisine for more than 30 years. By supporting local food production and farmers, those she warmly refers to as her heroes and the first real environmental pioneers, her work in the food business, supports her politics and philosophy.

Jesse’s work has expanded from her local community, to a national and international audience. She has traveled around the globe connecting to local farmers, shop keepers and families’ embracing what is local, sustainable and to what connects us.

Jesse has been the creative force behind five unique restaurants and the author of six books as well as numerous articles. She is a much sought after spokesperson, speaker, teacher and presenter. Jesse spends her free time in her community garden and even offers tours of her garden to local school children.

Dr. Thomas Fogarty
Dr. Thomas Fogarty founded his namesake winery in 1981 following a decade of non-commercial winemaking in the historic Chaine d’Or (Golden Chain) region of the Santa Cruz Mountains. What began as a hobby in a mountain cabin has evolved into one of the most respected wineries on the San Francisco Peninsula. Located less then an hour south of the city, Thomas Fogarty is one of the closest winery’s for the quintessential California Wine Country experience. Here, we produce ultra-premium wines that are truly handcrafted in a spectacular boutique vineyard setting.

Dr. Fogarty, a Stanford cardiovascular surgeon and world renowned medical device inventor, and Winemaker Michael Martella, began planting vineyards on the high elevation terrain in the late 70’s. The two were pioneers in planting both pinot noir and chardonnay on the very challenging and rugged slope of the northern section of the Santa Cruz Mountain appellation.

Dee Harley
Born in Yorkshire, England, Dee Harley’s life is surrounded by good friends, good family - and really good food. Realizing her dream of blending family, local farming and gourmet food, Dee started Harley Farms fourteen years ago with just six goats.

She rebuilt a 1910 cow dairy farm that now houses the cheese making room and milking parlor - and scattered across her 9 acre farm roam 220 American Alpine goats who produce over 500 kids each Spring (definitely the time to visit!).

Tim Hilt
Raised on the Peninsula, Tim Hilt, the new chef at 231 Ellsworth, has returned home. Tim’s love for cooking started as a small boy when he began preparing the family dinner once a week. Hilt states “I always was fascinated by food, I told my parents I wanted be a pizza man when I grew up.” He learned the connection of farm to table cooking early on with family trips to Sebastapol to pick apples and the subsequent return home to turn their harvest into as many different items as possible. At 17, he began cooking professionally in local restaurant kitchens.

Tim Hilt brings to 231 Ellsworth a quiet maturity and sensible approach that translate into an extraordinary dining experience. “I'm a perfectionist, I always strive for 100%, if you stop learning and growing you’ll never get any better,” he comments. Still learning and experimenting, Tim is fueled by a strong connection to his childhood food memories. Tim remarks “I use fresh ingredients in new ways and want people to say that it tastes good, and that everything made sense. “His Contemporary American menu derives its roots from French, Mediterranean, and Pacific Rim cuisines.”

Pietro Parravano
Pietro Parravano, Half Moon Bay, is the President of the Institute for Fisheries Resources. He serves as a harbor commissioner with the San Mateo County Harbor District. Since his tenure with the Pew National Ocean Commission, he has been active in promoting its recommendations of reforming ocean policy. He is a member of the Roots of Change Council whose goal is to achieve a sustainable food system in California. He has received numerous awards from all levels of government for his advocacy of sustainable fishing. He received his master’s degree in biology from Eastern Michigan University.