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:
Lloyd Titus - Executive Chef
With over 20 years in the hospitality industry, Chef Lloyd Titus has proven his culinary expertise through hard work and dedication. Chef Titus began his culinary journey at a young age when he learned cooking techniques from his mother and grandmother and fell in love with the art of cooking. He started his career as a breakfast cook at Hyatt Regency Rochester in 1992 and after additional training and experience, moved into the ranks of banquet sous chef in 1996 and then executive sous chef in 2002. He has worked as an executive chef for the past nine years for various Hilton, Sheraton and Hyatt properties throughout the country.
He holds a Certificate in Culinary Arts from the Onenonta Trade School and a Restaurant Skills Certificate from Canopy’s Restaurant Training program. In addition, Chef Titus has won several awards including Manager of the Quarter 2003 and 1997 from the Hyatt Regency Rochester.
Chef Titus is responsible for overseeing the hotel’s delivery of Food is Art – Sonesta’s focus on delivering creative, locally inspired menus that assist the hotel in immersing its guests in the local culture. He will also manages the day-to-day functions of the culinary team, creating menus for catering and private events, processing food and beverage orders, hiring and training of employees and other management functions at the hotel.