Chef Sigmund’s Chowder Co. opened its doors in Marstons Mills September of 2019; however, the recipe for the chowder has been around long before that.
We are proud to serve a chowder that began 50 years ago at the hands of Zygmunt Karolczak. He had a large restaurant in Hyannis in the 70’s called “The Marlin”. He then downsized to a venue he named “Chef Sigmund’s Chowder”. This smaller establishment focused on his chowder (which was developing a following) and light lunches.
Fast forward to 2019… Jan Karolczak (son of Zygmunt) and partner Karen Crosby decide to open a store which continued the legacy of the chowder, of course, using the same recipe devised by the Chef. Not a restaurant or even a take-out establishment serving hot food, Chef Sigmund’s Chowder Co., is now a store which sells the prepared chowder in various sizes, plus a few other recipes which Jan has developed.
Business owner pays tribute to father who created recipe.
MARSTONS MILLS — A blast from Cape Cod’s culinary past is making a comeback.
Inside a small Marstons Mills storefront, the smell of clams, onions and potatoes wafted through the kitchen Wednesday as Jan Karolczak stirred a pot of creamy chowder using the recipe that made his father a local favorite for decades. Nearby, a huge photo of Chef Sigmund hung on the wall, looking down at the next chapter of the family business.
It has been more than a dozen years since Cape Codders have been able to taste Chef Sigmund’s clam chowder.
“My whole family did a happy dance,” Hyannis resident Patricia Ruberti said after learning of the chowder’s return.
She loved it “since day one” when Zygmunt Karolczak, aka Chef Sigmund, started serving his signature chowder at his Hyannis restaurant The Marlin in the late 1970s. In the early ’80s, he opened a business on Route 28 and also sold chowder at the Cape Cod Mall.
When his father retired in the late 1990s, Jan Karolczak continued making the chowder at a Main Street location in Hyannis for another eight years and then briefly on West Main Street before getting out of the restaurant business. The father-son duo had worked together for 25 years.
Karolczak, 57, said he was inspired to open Chef Sigmund’s Chowder Co. after his father died in 2017 at age 95. He has been selling take-home quarts of clam chowder (or base only), fish chowder and stuffed quahogs at the new 40 Industry Road location for less than a month.