Rob Rosser, son of
South Eastern Ohio, knew that he wanted to venture out West from an
early age; he was intrigued with the mountain landscape and the
lifestyle that accompanies it. After graduating from Lancaster High
School and flirting with being a college co-ed, Rob packed his bags in
1995 and moved to Colorado. Resident of Nederland, Rob began his daily
trek down the hill to Boulder to work for the Big Red F Restaurant
Group at Jax Fish House, Boulder in 1999 as sous chef. Rob worked with
his longtime pal, Chris Blackwood and together they spun award winning
dishes out of the Jax kitchen.
Rob made the transition to Zolo Grill as
Chef in 2002. After pursuing his own culinary dreams and aspirations
away from our beloved restaurants for a year or two, we lured Rob back
to Zolo for his second tour of duty, in December 2005. Rob describes
his stlye of cooking as 'meat and potatoes', but that simply does not
quantify what he can create at the helm of the Zolo kitchen. Continuing
the culinary styling of Zolo's trademark Southwestern Cuisine, some of
his new creations include Beef Tenderloin with potato risotto, rajas
and guajillo sauce OR Lobster wrapped with sun dried tomato, herbs and
serrano ham served with yukon gold potatoes, arugula and a balsamic
glaze.
When not serving up the best enchiladas this side of the Rio
Grande, Rob can be found touring his beloved restaurants around the
country and seeking fly fishing holes in rivers and lakes across
Colorado.