Sonny Raguso began his cooking career like many others: at home cooking with his family. With his family, he learned his basic cookings skills and most importantly, passion. This passion he carried through with him through many restaurant jobs as a teen and ultimately his decision to become a chef while at Loyola University. After graduating from Joliet Junior College, he worked for Indiana Beach, University of Notre Dame and Oak Brook Hills Hotels. Sonny then began his own business - Fresh Concepts Catering & Deli - where he did large and small scale catering, corporate parties all while running a delicatessen every day. After almost a decade, he decided to go back into the restaurants business and became the executive chef for La Rosetta and moved up to become the Assistant Corporate Chef of Rosebud Restaurants. Sonny worked for Rosebud for 15 years before taking some time off. In 2015, he began working at 100 South Chophouse and Grill in Elmhurst, IL as their Executive chef. He is now back to his catering roots, preparing a variety of delicious foods For Your Table.