When you hear the name Povich, your mind likely jumps to daytime television, DNA tests, and dramatic reveal segments.
However, Susan Anne Povich has carved out a legacy that smells less like a TV studio and more like the fresh, briny coast of Maine.
While she is widely known as the daughter of TV icon Maury Povich and public relations expert Phyllis Minkoff, Susan’s story is not one of riding coattails.
It is a story of drastic reinvention.
She transitioned from a high-stakes legal career to becoming a pioneer in the New York City food scene.
Quick Bio
| Category | Details |
| Full Name | Susan Anne Povich |
| Date of Birth | June 1963 |
| Age | 61 (as of 2024) |
| Birthplace | Washington, D.C., USA |
| Nationality | American |
| Gender | Female |
| Profession | Entrepreneur, Restaurateur, Chef, Former Attorney |
| Current Role | Founder/Owner, Red Hook Lobster Pound |
| Net Worth | Undisclosed / Estimates vary (Unverified) |
| Marital Status | Married |
| Spouse | Ralph Winthrop Gorham (m. 1998) |
| Children | 2 (Jesse and Charley) |
| Education | University of Michigan (Undergrad), Harvard Law School (J.D.), French Culinary Institute |
| Parents | Maury Povich (TV Host), Phyllis Minkoff (PR Expert) |
| Sibling | Amy Joyce Povich |
| Half-Sibling | Matthew Jay Povich |
Early Life
Born in June 1963 in Washington, D.C., Susan Anne Povich grew up in a media-centric household.
Her father, Maury Povich, was climbing the ranks of broadcast journalism, and her mother, Phyllis Minkoff, was a communications professional.
Despite the glitz of her father’s career, Susan’s early ambitions were rooted in academia and law.
Educational Excellence
She attended the University of Michigan for her undergraduate studies, establishing a strong academic foundation.
Following college, she was accepted into one of the most prestigious institutions in the world, Harvard Law School.
After earning her J.D., Susan entered the fast-paced world of Manhattan law. During the 1990s, she worked in intellectual property and entertainment law, dealing with music and tech clients.
By all traditional metrics, she had “made it.” Yet, the courtroom could not compete with the kitchen.
The First Pivot: From Law to The French Culinary Institute
The shift from attorney to restaurateur didn’t happen overnight, nor was it a straight line to success.
After practicing law for over a decade, Susan realized her passion lay elsewhere.
She took a bold leap, leaving her legal practice to attend the French Culinary Institute (now the International Culinary Center).
This wasn’t a hobby; it was a complete career overhaul.
The “Cake Bar” Learning Curve
Before the success of the Lobster Pound, there was a lesson in failure. Susan opened a spot called “The Cake Bar and Cafe.” While the food received praise, the business side was a struggle.
According to industry profiles, Susan admitted she initially “had no idea how to run a restaurant.”
However, this period was serendipitous. It was during this time that she met Ralph Gorham, a furniture maker and builder who would eventually become her husband and business partner.
The Birth of Red Hook Lobster Pound
The story of the Red Hook Lobster Pound begins in the shadow of the 2008 financial crisis. Susan and Ralph, living in the Red Hook neighborhood of Brooklyn, owned a building with an empty storefront.
They had intended to develop apartments, but the crashing market froze credit lines, making construction impossible.
The Maine Inspiration
In November 2008, the couple took a trip to visit Susan’s family in Maine. They returned to Brooklyn with 20 pounds of fresh lobsters from a friend’s boat.
As they sat at their kitchen table devouring the shellfish, Ralph proposed a radical idea: turn their empty, undevelopable storefront into a lobster pound.
Susan initially called him crazy, but by the next morning, the legal-minded pragmatist saw the genius in the plan.
Opening Doors in a Recession
In April 2009, amidst a deep recession, they opened the Red Hook Lobster Pound. It was a gamble that paid off immediately.
The concept was simple: bring fresh, high-quality Maine lobster directly to Brooklyn, cutting out the middlemen to offer fair prices.
The response was overwhelming. New Yorkers, hungry for authentic comfort food, flocked to the remote neighborhood of Red Hook.
Culinary Innovation: The Maine vs. Connecticut Debate
One of Susan Anne Povich’s most significant contributions to the foodie lexicon was popularizing the Connecticut Style lobster roll outside of New England.
When they launched, the standard lobster roll in New York was “Maine Style”, cold meat tossed in mayonnaise.
Susan, utilizing her culinary training and research, knew there was a market for the alternative.
Putting Connecticut on the Map
Susan introduced the Connecticut roll to her menu: warm lobster meat poached in butter and lemon.
In interviews, she has jokingly noted that she “put Connecticut on the map” for food lovers across the country.
Today, nearly every lobster shack nationwide offers both styles, a trend largely accelerated by the popularity of Susan’s menu.
The Rise of “Big Red” and National Fame
The business didn’t stay confined to a storefront. Recognizing the emerging food truck trend, the couple launched “Big Red,” their mobile lobster shack.
This move catapulted them from a local secret to a national brand.
The truck allowed them to serve thousands of rolls at major festivals like the Brooklyn Flea and Smorgasburg.
In June 2013, their efforts were validated when The Daily Meal named Big Red the “Best Food Truck in America” out of 400 competitors.
This accolade cemented Susan’s status not just as a business owner, but as a top-tier operator in the hospitality industry.
Resilience: Surviving Hurricane Sandy
The narrative of Susan Anne Povich is also one of resilience. In October 2012, Hurricane Sandy devastated the Red Hook neighborhood.
The Lobster Pound suffered catastrophic damage.
The floodwaters destroyed equipment and inventory, threatening to permanently shutter the business they had built from scratch.
Rebuilding the Community
Susan and Ralph didn’t just rebuild; they doubled down on their community. Ralph, a skilled builder, went to work immediately.
Four months of grueling labor later, on March 1, 2013, they reopened their doors.
In a symbolic moment of victory, they served the first post-Sandy lobster roll to then-Mayor Michael Bloomberg, signaling to the city that Red Hook was back in business.
Family Life
Susan’s personal life is deeply intertwined with her professional one. She married Ralph Winthrop Gorham in May 1998 in her father’s Manhattan apartment.
Partnership
The couple shares two children, Jesse and Charley. Susan has often spoken about the reality of a family-run business, joking that if her children know an employee’s name, it’s because she and Ralph have argued about them at the dinner table.
Despite the intensity of working together 24/7, the partnership works because their skills complement each other.
Susan handles the culinary operations, legal contracts, and business strategy, while Ralph manages the facilities, build-outs, and logistics.
A Timeline of Success
Susan Anne Povich has achieved remarkable milestones over the last two decades. Here is a timeline of her major successes:
| Year | Milestone | Impact |
| 1998 | Marriage to Ralph Gorham | Formed the partnership that would eventually build the business. |
| 2008 | The Idea is Born | Conceived the Lobster Pound concept during a trip to Maine. |
| 2009 | Grand Opening | Opened Red Hook Lobster Pound in Brooklyn during the recession. |
| 2011 | Launch of “Big Red” | Debuted the food truck that would gain national fame. |
| 2012 | Hurricane Sandy | Survived total devastation and committed to rebuilding. |
| 2013 | Reopening & Awards | Reopened post-Sandy and won “Best Food Truck in America.” |
| 2015 | Manhattan Expansion | Expanded into Urbanspace Vanderbilt food hall. |
| 2016 | Rockaway Expansion | Launched the Rockaway Clam Bar at Jacob Riis Beach. |
| Present | Industry Leader | Continues to operate as one of NYC’s premier seafood destinations. |
Why Her Story Matters
Susan Anne Povich proves that a career pivot is possible at any stage of life.
She utilized her legal background to navigate the complexities of permits and contracts, while her culinary training ensured the product was superior.
She stepped out of the shadow of a famous surname to build a tangible, brick-and-mortar legacy.
Today, she is not introduced as “Maury’s daughter,” but as the woman who makes the best lobster roll in New York.
Career Roles Breakdown
To understand Susan’s unique skill set, it helps to look at how her career has been divided. She is not just a chef; she is a legal mind applied to a kitchen environment.
| Role | Approximate % of Career Focus |
| Legal / Attorney | 40% (High-level contracts, IP law, Clerkships) |
| Culinary Training | 10% (French Culinary Institute, early kitchen work) |
| CEO / Entrepreneur | 50% (Sourcing, Operations, Branding, Crisis Mgmt) |
Building the Empire: Red Hook Lobster Pound
When the Red Hook Lobster Pound opened in April 2009, the United States was in the grip of a deep economic recession.
Opening a premium seafood shack seemed counterintuitive. Yet, Susan’s business instincts were sharp.
She realized that while people couldn’t afford expensive vacations to Maine, they could afford a $16 lobster roll that tasted like a vacation.
The “Chief Lobsterette”
Susan took on the title of “Chief Lobsterette.” While Ralph handled the physical build-out and logistics, Susan handled the operations, the sourcing, and the flavor.
She leveraged her Maine roots to secure direct relationships with lobstermen, cutting out middlemen to ensure freshness that rivaled anything in New England.
Surviving the Storm
The true test of her leadership came in October 2012, when Hurricane Sandy slammed into the East Coast. Red Hook, a waterfront neighborhood, was decimated.
The restaurant was flooded, equipment was destroyed, and the future looked bleak.
Susan didn’t fold. She utilized her legal background to navigate insurance nightmares and her community standing to rally support.
They rebuilt in four months, reopening in March 2013, serving their first post-storm lobster roll to then-Mayor Michael Bloomberg.
This resilience turned the brand from a local eatery into a symbol of New York grit.
Frequently Asked Questions
Is Susan Povich the CEO of Red Hook Lobster Pound?
Yes. While she founded the business with her husband Ralph Gorham, she is widely recognized as the owner and operational lead (often styling herself as “Chief Lobsterette” or Founder/Owner), handling the business strategy and culinary direction.
Is Susan Povich Connie Chung’s daughter?
Susan is Connie Chung’s stepdaughter. Susan’s biological mother is Phyllis Minkoff. However, Susan and Connie have a close, long-standing family relationship, as Connie married Maury Povich in 1984.
Does Susan Povich still practice law?
No. Since the founding of Red Hook Lobster Pound in 2009, Susan has dedicated herself full-time to the hospitality industry, though she notes that her legal background is invaluable for contracts and business negotiations.
Where can I find Red Hook Lobster Pound?
The flagship location is in Red Hook, Brooklyn. They also have locations in Montauk, food trucks in Washington D.C., and seasonal pop-ups at Urbanspace Vanderbilt and other food halls.
Why Susan Anne Povich Matters
In a media landscape obsessed with “nepo babies,” Susan Anne Povich offers a refreshing counter-narrative.
She didn’t use her famous last name to get a talk show or a modeling contract. She used her education to build a legal career, and then used her grit to build a small business from the ground up.
Her story matters because it validates the Second Act. It proves that your degree doesn’t define your destiny, and that it is never too late to pivot from a career you are good at to a career you love.
Whether she is negotiating a lease or seasoning a lobster roll, Susan Anne Povich approaches it with the same level of excellence, making her a true captain of industry.
Maya Collins is a writer at WorthAura.com with over 3 years of experience researching celebrity lifestyles and net worth facts. She enjoys sharing clear and trustworthy information about how famous athletes and sports stars earn and grow their money. Maya makes sure every article is accurate and easy to understand for readers.
