A Catch Beyond.
A Cut Above.

With more than 15 years in fine dining and luxury hospitality, Chef Ricky Biswas brings global experience and an unwavering respect for craft to Roth’s. His journey began in France, where he trained under Meilleur Ouvrier de France and Bocuse d’Or winner Franck Putelat — lessons in precision and purpose that continue to guide his cooking today. He went on to refine his skills in some of America’s most celebrated kitchens, including The French Laundry, Coi, and PRESS, where creativity met discipline at the highest level.

At Roth’s, Chef Biswas brings his journey full circle — from the rigor of classical training to the creative freedom of his own kitchen. Each menu is an expression of where he’s been and what he believes: that mastery is nothing without meaning, and that a meal should speak to the soul as much as the palate.

A native of the Netherlands with more than 15 years in wine and fine dining, Jeroen Erens brings an international perspective and an educator’s heart to Roth’s. His career spans Michelin-starred restaurants, world-class vineyards, and leadership roles with some of Europe’s most respected wine producers. Along the way, his discerning palate and approachable expertise have earned him invitations to judge wine competitions across the globe.

For Jeroen, Roth’s represents a rare harmony — a place where sophistication meets sincerity. It’s the kind of experience he values most: one that feels elevated yet effortless, elegant yet personal. At Roth’s, he hopes to create more than a great meal or a perfect pairing — he aims to craft moments that connect, inspire, and linger long after the last glass is poured.