Rossman began his culinary career in 1981 as a dishwasher at Pam Pam Cafe & Grill, his family’s restaurant. He continued working there until 1986. To help put himself through college, he took a position as a bell boy at the La Jolla Village Inn (now the Radisson Hotel La Jolla) and ultimately ended up in a management position in 1989. After graduating from UCSD in 1991, Jeff’s enthusiasm for the restaurant business led him back to full time involvement at Pam Pam, where he transformed the self service coffee shop into a full service operation.
Rossman’s passion for cooking led him to an externship in Boston with Michael Schlow, one of Food & Wine’s Best New Chefs of 1997, where he learned the intricacies of fine dining. Upon his return to San Diego, he convinced his father to join forces and open Terra Restaurant & Bar in May 1998. As executive chef at Terra, Rossman has worked successfully to develop moderately-priced, American dishes with a sophisticated flare.