Chef Ron Suhanosky

From a very early age Ron Suhanosky knew he wanted to be a chef. Growing up in an Italian / Hungarian family, he was the taste tester for his great grandmother’s weekly Sunday meals. Ron graduated from the Culinary Institute of America in 1992 at the age of 21 and started to hone his craft as a cook at New York City’s River Café and Park Avenue Café under chef David Burke. After cooking for three years in NYC, Mr. Suhanosky took a position at Biba in Boston with chef Lydia Shire. A year later he decided to move to Italy and work at the world renowned Il Cibreo in Florence with chef Fabio Picci. As a chef, Mr. Suhanosky headed such kitchens as Boston’s Galleria Italiana and Il Buco, New York before opening his first restaurant, Sfoglia, on Nantucket followed by the second location in Manhattan a few years later. Ron released his first cookbook, Pasta Sfoglia (September 2009 - John Wiley and Sons, Inc.) and won a 2010 James Beard Award in the Single Subject Category that made a number of Best Fall Cookbook lists such as: The New York Times, Bon Appetit, Food Arts, Manhattan Magazine, LA Times, AOL FOOD, Epicurious, Gastronomer's Guide and more. After the success of his first cookbook, Ron quickly signed up to release his second cookbook The Italian Table ( October 2011 - Kyle Books) In addition to the restaurants he has successfully run over his career, Ron has also been a private chef for high profile / high net worth households around the world.