The Culinary Artists
At the Royal Sonesta Harbor Court Baltimore, we are passionate about food. We are devoted to creating memorable culinary experiences for you.
We are dedicated to the most intricate details - the finest ingredients, the freshest and most beautiful produce, and the most elegant of dining outlets. We value and encourage our culinary staff to relish and reflect creation that embody the "Food is Art" concept. Every meal is a blank canvas and the final product is a completed masterpiece for your eyes, as well as your palette.
Meet the Culinary Artists at The Royal Sonesta Harbor Court Baltimore:
Chef Rosado was born and raised in San Juan, Puerto Rico with a strong familial connection and a childhood of valuable experiences with food as the centerpiece. Chef Rosado was raised with a burning desire to start a career in the culinary arts.
Currently, Chef Rosado has been the Executive Chef for the Harbor Court Hotel for 3 years. Previous to his joining the Sonesta Collection, he started his career with a passion for culinary arts at Johnson & Wales University. Upon graduation from JWU, he dedicated his time to cultivate his style and view point with InterContinental Hotels from 2001 through 2012 including the InterContinental Boston opening of Miel Restaurant. Based on his earned level of culinary talent and leadership, Chef Rosado relocated to Baltimore to become the Executive Chef at what was then the InterContinental Harbor Court.
Chef Rosado has enhanced his knowledge and skill set by becoming a certified in-house organic bee keeper, as well as implementing a productive herb and vegetable garden on the roof top terrace of the hotel which is utilized daily and for VIP events. In October 2012, his recipe for Chesapeake Oyster with Rockfish Ceviche and Cucumber Granita earned top honors at the 33rd Annual National Oyster Cookoff.
Edwin "Zeus" Harmon
Edwin “Zeus” Harmon is the Restaurant Chef at the Royal Sonesta Harbor Court Baltimore and is from Liberia, West Africa. His mother was a trained Cordon Bleu Chef and during her career served as the personal chef for three Liberian Presidents. She also cooked for President Jimmy Carter when he visited Liberia in 1979.
Zeus, as he is more affectionately known, came to America in 1987 to attend college in West Virginia. He received his Bachelor of Science degree in industrial technology from West Virginia State College University in May 1993.
In 2000, he moved to Baltimore to follow his passion and his mother's footsteps in the culinary field. He enrolled at the L’ Academic de Cuisine in Gaithersburg, Maryland in June of 2000 and graduated the following year. Following graduation, Zeus started his externship at the Royal Sonesta Harbor Court Baltimore, and has been here ever since. Over the years, Chef Zeus has worked his way up the culinary ladder at the hotel, and presently serves as the Restaurant Chef.
Chef Ronald "Ronnie" Robinson became inspired to pursue a life in the culinary arts with his frequent visits to Baltimore's Little Italy as a teenager. Since then, Ronnie has earned respect among his industry peers as one of the finest chefs in Charm City.
After earning a degree in environmental studies at Western Maryland College, he turned his attention back to the culinary with great vigor working at such renowned Baltimore establishments such as the sous chef at Pecora's; head cook at Legal Seafood; chef and kitchen manager at the iconic Obryckis Crab House; and then Baltimore's finest five-star mecca - Hampton's at the original Harbor Court hotel. After a brief time away, Chef Robinson was recruited to return to the Royal Sonesta Harbor Court to be part of Sonesta's vision for culinary excellence and the core brand pillar, "Food is Art."
With his culinary passion and dedication to saving the Chesapeake Bay, he used his background in environmental studies to became involved in the Save the Bay Foundation. He currently supports our program with the “Oyster Recovery Program” (ORP) at the Royal Sonesta Harbor Court, where a portion of oyster sales goes directly to support the cause.
As a sous chef, Ronnie is highly visible among regulars, guests, high-profile clients and VIPs. He plays a major role in significant hotel events such as the Baltimore Grand Prix and has been featured in local media for his culinary prowess.