Bios
Proprietor Courtney Rozsas
A graduate of Drexel University, with a Bachelors Degree in Biology, Courtney Rozsas is passionate about good food that’s good for you. A native of Garnet Valley, PA, she had always been intrigued by Asian cultures. Courtney was inspired by the robust health and good nature of the hospitable people she met traveling through Southeast Asia. In fact, her trips to China and Japan inspired her to study Chinese medicine and the connection between eating healthy and well-being. So she opened Lotus Farm to Table, a restaurant that offers pure, simple dishes made from locally produced ingredients, and featuring a menu of more than a dozen varieties of hand rolled teas.
Chef Christopher Allen
Harmony. Balance. Integrity. These are not only qualities that inspire chef Christopher Allen’s food: they are the hallmarks of it. At Lotus Farm to Table, in Media, PA, the chef’s objective is to marry locally grown ingredients from area farms to create a medley of dishes that are straight forward, without being fussy or contrived.
While cooking simply started out as a means to an end, it soon became the calling that chef Allen had been searching for. A love affair with music and art, began as a child, and grew into what has become a life long zest for the culinary arts. The passion, practice and commitment that have come with being both a musician and an artist have helped to make his transition into cooking seamless.
In order to develop his sense of self and sophistication Chris spent years working with a multitude of chefs coast to coast. But his time spent in both California and on a 100-acre farm in Fogelsville, PA is what has inspired the gustatory outlook that he currently imparts onto Lotus’ menu. It’s because of these influences that he seeks out the freshest local ingredients, with an emphasis on clean living. Be it greens, meats, fish or cheese, Chris always thinks about locality, quality and purveyor relationships first.
Chris strives to create cuisine that engages the senses in a natural and raw way. From selecting the ingredient to plating the dish, Chris believes that creativity should be present at every level. But the techniques and craftsmanship he learned in his travels as a wandering chef remain the fundamental principles of his cooking.