Meet Executive Chef Surdam
Robert "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 Cuisine graduate fell in love with cooking early on in life. 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 exciting kitchens and has worked under Chef Robert Weidmaier as Sous Chef and later 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 first moved to 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 most likely out walking his Lab-mix dog “Cash,” spending time with family or watching his favorite hockey team, the Red Wings.