Originally from Indiana, Chris attended Ball State University. During college he spent five months abroad in Scharbeutz, Germany working for a Restaurant as a prep cook, server & bartender. After returning home Chris worked for the landmark restaurant in Columbus Ohio, The Waterworks on Front Street working in all capacities of the restaurant. In 1987 Chris was hired by the Hyatt Regency and worked as Food & Beverage Manager in Chicago, St. Louis and Columbus. In 1995 Chris joined us at Crab & Fin and has been with us over 20 years.
Back in 2005, thanks to our friends at the Crab Broker, Chris traveled to Dutch Harbor Alaska to meet the boat Captains and learn how Alaskan King Crab is harvested and processed and why the crab that we source is second to none. While in Alaska Chris was able to meet several of the Captains from the Deadliest Catch and tour their ships.
Benjamin Rottkamp found his passion for cooking at the age of 18 while working at Crab & Fin seafood restaurant (Formerly Charley’s Crab) in Sarasota Florida. He later attended the prestigious Culinary Institute of America in Hyde Park New York, graduating in 1999. Upon graduation he worked in New Orleans at the Palace Café for the Brennan Family followed by a Sous Chef position in Santa Monica California at Remi Ristorante in Hollywood. The Executive Sous Chef position at Crab & Fin called him back to Florida, followed by a return to California for a Chef de Cuisine position at Alessi Ristorante in Hollywood. Chef Benjamin then held the position of Chef de Cuisine at Zucca Ristorante in Los Angeles under famed Chef Joachim Splichal of the the Patina Group. Before arriving at Crab & Fin in 2009 as Executive Chef, Benjamin held the position of Chef de Cuisine at the 1200 Courtyard Grill at the Biltmore Hotel in Coral Cables under chef Phillipe Ruiz followed by Executive Chef at Tuscan Steak in Miami Beach for China Grill. It is an honor to have Chef Rottkamp back at home where his culinary career began.
Troy Torman, Scott LeMon, Manual Vega