Chef Bobby Surdam has worked in restaurant kitchens, in virtually every job, since the age of 17. He’s held every post from prep cook to butcher to executive chef. Originally from the Washington D.C. area (Fairfax County, Virginia), The L’Academie de Cuisinegraduate fell in love with cooking early on. What he loves about the cooking is that no matter how many times you create a dish, there’s always a new variable to consider. Each dish is unique. Surdam worked in some of D.C.’s most exiting kitchens and has worked under Chef Robert Weidmaier as Sous Chef and later as Executive Sous Chef. Before coming to Square 1682, Chef Surdam headed up culinary operations at Ashlar Restaurant and Bar at D.C.’s Morrison House Hotel — which opened to accolades in Washingtonian magazine, Zagat, DC Eater and other respected publications.Surdam is excited to be back in Philadelphia, a city he lived in when he held the post of Chef de Cuisine at Red Owl Tavern on Independence Mall. When Surdam is not in the kitchen, he is likely out walking his Lab-mix “Cash,” spending time with family — or the Red Wings fan is watching his preferred sport — hockey.
Square 1682 Announces New Chef Robert Surdam
Also See..
Save
