Staffing

Scott's Chowder taps Michelin-starred chef as culinary adviser

Provided

July 13, 2021

In an effort to bring fresh seafood to the fast-casual sector, San Francisco-based seafood chef and restaurateur, Laurent Manrique, has joined Scott's Chowder House, an offshoot of Scott's Seafood, originally established in 1976 in San Francisco as a full-service concept.

After taking the helm in 2003 at an upscale seafood restaurant — Aqua — Manrique led it to Michelin-starred rankings for three consecutive years. Now, co-owner of Cafe de la Presse in downtown San Francisco, Manrique is serving as the culinary adviser to Scott's Chowder House, joining owner Steve Mayer and Sammy Reyes, executive chef, in their goal of serving fresh seafood in a more casual and less expensive setting.

"I'm delighted to join Steve and Sammy in creating a comfortable and welcoming eatery that offers great seafood in a great setting at a great price," Manrique said in the release. "Scott's Chowder House has been curated to appeal to food enthusiasts of all ages, and I believe its emphasis on fresh, sustainable and healthy food choices signals a turning point for fast casual restaurants in the Bay Area."

The restaurant's soups, rolls and salads are available for dine-in, to-go or delivery, along with beer and wine selections.

"I have been working with the families that started Scott's Seafood since 1980, and I am very excited to bring the Scott's Chowder House concept to market," Mayer said in the release. "With Laurent's help and Sammy's oversight, we have a great team in place to build and grow this fantastic new brand."

Scott's Chowder House, which opened its first location in November 2020 in San Jose, is opening its second location this week in Market Square also in the San Jose area. Future outlets are set for Palo Alto and San Francisco.