Who We Are

Mission Statement

At Scott’s Chowder House we prioritize our food offerings as well as our guests.

We offer high quality, sustainable, healthy food options while simultaneously emphasizing a dynamic, customer-centric environment.

Our team appreciates each and every one of our community members and we aim to do our part in creating a healthy and happy lifestyle for all of our guests.

Purpose

Our focus on sustainability promotes the the ability to meet our guests’ current appetites without comprising the ability of future generations to do the same.

Scott’s Chowder House strives to provide high quality food with this practice in mind. By maintaining a sustainably minded viewpoint, we ensure that our food ingredients come from sources that share our thoughtful approach to social and environmental issues.

As a company we will continue to look towards sustainable practices and efforts as we feed our community.

Executive Team

Executive Chef/Managing Partner

Sammy Reyes

Culinary Advisor

Laurent Manrique

Owner

Steve Mayer

Executive Chef/Managing Partner

Sammy Reyes

Sammy Reyes was born in the historic state of Veracruz, Mexico. He immigrated to the United States in 1998 at the age of 14 where he arrived to the San Francisco Bay Area— where he would later discover his passion and love for cooking.

He graduated from Woodside High School in Woodside, California where he took his first cooking class. As an energetic and self-driven individual, he entered the food industry while taking classes and began working as a dishwasher at Café Fino Italian Restaurant in Palo Alto, CA. While working there he had the privilege of gaining firsthand industry knowledge through hands-on experience on weekdays and weekends.

Mr. Reyes has over 20 years of experience in restaurant operations and management and has developed expertise regarding cooking and bartending, demonstrating his vast knowledge of a restaurant from the front and back of the house.

He joined Scott’s Seafood Palo Alto in 2004 and Scott’s Seafood San Jose in 2008, where he is currently the general manager and executive chef.

Culinary Advisor

Laurent Manrique

Laurent is a French restaurateur and Michelin-starred chef. Laurent currently owns establishments in San Francisco. He was the Corporate Executive Chef of Aqua, an upscale seafood restaurant in San Francisco, where he earned 2 Michelin stars in 2006, the first time Michelin came to the San Francisco Bay Area, and again in 2007 and 2008. Upon his departure in 2009, the restaurant lost its Michelin status (it was closed in 2010). Since 2005 Laurent has owned Cafe de la Presse, located on the corner of Bush Street and Grant Avenue, as well as the wine bar: Blanc et Rouge.


Owner

Steve Mayer

Steve Mayer is the Founder and Managing Partner of SD Mayer & Associates, an accounting, consulting, and wealth management firm located in San Francisco.

Prior to SD Mayer, he was the CEO of a large regional accounting firm, Burr Pilger Mayer (BPM). Steve has also been involved in several other businesses including a number of restaurants, co-founder of Presidio Bank, and an owner of Books Inc., a bookstore chain. Steve’s partnership group owns the San Jose location of Scott’s Seafood and the Scott’s Chowder House restaurants. Other Scott’s Seafood restaurant locations are owned and operated by other partnership groups.

Steve has been very active in the community and over the last 40 years has served on more than 15 non-profit boards including the San Francisco Chamber of Commerce, Bay Area Council, and Riordan High School, to name a few.

He has recently published three books and lives in San Mateo with his wife of 27 years and their three children.

When he turned 60, he did an Ironman just to make sure he was still in shape.