Executive Chef

Sonny Soemarsono, Executive Chef at the Pines Manor, has been recognized as a leader and mentor, as well as for his creativity in the restaurant world.  He has received many awards and won many competitions including, to name a few, First Place at the Community Resource’s First and Fifth Annual Pasta Bowl Festivals in Staten Island, NY; two Silver medals at the International Hotel/Motel Management Restaurant Show at the Jacob Javits Center in New York, NY; “Best of Show” piece at the ICF and ACF New York Chapter Food Show in New York, NY; and was the People’s Choice Award winner at the Celebrity Gourmet Gala for the March of Dimes held in New York, NY.

Chef Sonny is also well known in the celebrity world for developing menus, preparing lunches, and for designing and carving ice sculptures for a vast array of organizations such as the Grammy Awards, MGM, Radio City Music Hall, Access Hollywood and the New York Giants Super Bowl Champions celebrations.  Chef Soemarsono – or “Chef Sonny”, as he likes to be called- graduated from the Hotel and Tourism Institute of Trisakti Jakarta, Indonesia, in 1977, and the French Culinary Institute in New York City, NY, in 1988.

Shortly after graduating, Chef Sonny held the position as Executive Chef at Ramayana Indonesian Restaurant , New York, and then went on to become Sous-Chef and Chef de Cuisine at Prince Street Bar and Restaurant in Soho, NY.  From there Chef Sonny further developed his career by working in prestigious restaurants and hotels which included The Rainbow Room, as Sous-Chef and Lead Garde Manger Chef, while holding a position as Chef Tournant at the New York Palace Hotel, NY.  Afterwards he further enhanced his career by becoming the Chef de Partie-Sous Chef at the Five Star/Five Diamond St. Regis Hotel in New York City where he met and worked with Joe Amore, the present Director of Operations at the Pines Manor.

He later accepted the position as Executive Chef at Nicotra Ballroom, Lorenzo’s Bar Restaurant and Cabaret at the Hilton Garden Inn, New York, NY, before becoming the Executive Chef at the Pines Manor.