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chef ron suhanosky
A graduate of The Culinary Institute of America, Ron has held positions at New York City’s River Café and Park Avenue Café. After a sojourn in Italy where he and his wife, Colleen, cooked at various restaurants including Il Cibreo in Florence and La Crota in Alba they returned to America. Ron did turns as the chef at Boston’s Alloro, and Galleria Italiana, and in New York at Il Buco. Ron’s romance and devotion to pasta began as a child when he would be the “pasta taster” for his great grandmother’s weekly Sunday meal. Sfoglia, Ron and Colleen’s Nantucket and New York City restaurants are named for Ron’s true passion – a sfoglia is an uncut sheet of pasta.
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chef colleen marnell-suhanosky
Colleen also graduated from The Culinary Institute of America. She cooked at Biba in Boston before traveling and cooking with Ron around Italy. When they returned to America Colleen realized her true passion for pastry making and honed her skills at La Bettola in Boston and Gramercy Tavern in New York. Now, at the two Sfoglia restaurants she continues to develop unique baked goods including a sensational rustic Italian bread, reviving the art of Italian cookies, and spinning sublime gelati and sorbetti.
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