Chef Suzanne Perrotto’s earliest memory is in the kitchen of her parent’s restaurant Sonny’s Trattoria in New York. It was a family affair—all siblings, cousins, aunts and uncles were “hands on” in the success of the family business. Sunday dinners with pasta-filled family feasts, homemade breads, sweets, and plenty of red wine were the heart and soul of the family affair. Perrotto’s mother, Linda Rose was the chef and mastermind of the operation; her epicurean style combined tradition with seasonal ingredients – steeped in generations of authentic Italian cuisine.
Chef Suzanne Perrotto’s earliest memory is in the kitchen of her parent’s restaurant Sonny’s Trattoria in New York. It was a family affair—all siblings, cousins, aunts and uncles were “hands on” in the success of the family business. Sunday dinners with pasta-filled family feasts, homemade breads, sweets, and plenty of red wine were the heart and soul of the family affair. Perrotto’s mother, Linda Rose was the chef and mastermind of the operation; her epicurean style combined tradition with seasonal ingredients – steeped in generations of authentic Italian cuisine.
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