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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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chef molly smith
Growing up in a restaurant family in Vermont's Green Mountains, Molly learned the business young, working after school and summers. But it was not until graduating from Reed College in 1999 and moving to New York City that she began to see cooking as a career for herself. In New York, Molly trained in restaurants such as Quilty's, Tuscan and Esca. Choosing to forgo culinary school, she enriched her education by apprenticing in a traditional butcher shop and at a family-owned apple orchard. She felt an immediate affinity for Ron and Colleen and their approach to food and hospitality when she went to work at Sfoglia on Nantucket in 2003, but she could not trade the excitement of New York for the Nantucket lifestyle. When Ron and Colleen revealed plans to open a Manhattan branch of Sfoglia in 2005, Molly embraced the opportunity to return and oversee their New York kitchen.
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