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.
Manuel E. Acin
Manuel E. Acin, also known as Manolo, was born in San Juan, Puerto Rico. After graduating from high school, he attended college and became an engineer. Later, he decided that an engineering career was not for him, so he quit school and dedicated his full attention to the culinary world. After a few years of gaining experience at small, food service related jobs, he decided to learn more about the culinary arts and attended the Universidad del Este in Carolina, Puerto Rico. He received his associate's degree in Culinary Arts in 2005.
While still in culinary school, he worked at a hotel in Puerto Rico where he learned more about his passion for great food. Two years later, he assisted temporarily with the opening of a hotel in Boston and was later hired at that property as a Sous Chef. He worked there four years before transferring to the Royal Sonesta Harbor Court Baltimore. Since arriving in Charm City, he has won numerous culinary awards including first prize for "Best Presentation" in the Chocolate Affair in 2011. Presently, Chef Manolo is the Banquet Chef at the Royal Sonesta Harbor Court Baltimore.
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.