Meet Executive Chef Bobby Surdam
A native of Northern Virginia, our Executive Chef Bobby Surdam has felt at home in restaurant kitchens since age 17. After graduating from L’Academie de Cuisine in Gaithersburg, Maryland, in 2006, Chef Bobby worked in some of DC’s most venerable kitchens. His entry into fine dining began at Blue Duck Tavern, where he worked under Michelin-star chef Brian McBride. Shortly afterward, he rose through the ranks to become lead line cook at West End Bistro by Eric Ripert. In 2012, he reunited with Chef Brian McBride as sous chef at Brasserie Beck and together they opened Mussel Bar Atlantic City. Chef Bobby continued to excel in the prestigious RW Restaurant Group, refining his personal style in fine dining restaurants such as Marcel’s by Robert Wiedmaier and BRABO by Robert Wiedmaier. After a stint at Red Owl Tavern in Philadelphia, he’s thrilled to now return to Old Town, where guests can enjoy his Mid-Atlantic-inspired menus.