Culinary Team

Sonny Sung

Corporate Executive Chef

“In life, I believe that one can’t be successful if one doesn’t work with passion.”

This passion toward cuisine is the key to my success as Corporate Executive Chef. Just like a composer needs to create and play the music with feeling, every dish I create and serve has to come from the heart. Only once the customer can feel my food do I feel I am successful at what I do. Staffing is also an important key in my formula. I want to inspire my staff to adopt the same vision in cooking; serving every dish to perfection and with passion and pride. I hire people who are eager to learn, who have good attitudes toward teamwork, and of course, who have great creativity, because creativity is very important in cooking.


  • Worked as an Executive Chef at Claude’s for 10 years.
  • Worked at LaRonde-Crowne Plaza for 1 year.
  • Presently working as Corporate Executive Chef for Sorrentino’s.

My goal at the present is to promote Italian cuisine to Albertans, and, most importantly, to make Sorrentino’s the number one Italian restaurant chain in Alberta in high-end categories.

Chris Hrynyk

Assistant Corporate Chef

Chris Hrynyk credits his mother and Grandmother for becoming a Chef. His cooking abilities were noticed in his early childhood and encouraged by both. His Grandmother insisted he would one day be a chef. Hrynyk, unconvinced, considered studying to become a lawyer but after a year off from school and a trip to Europe, concluded that it was a career worth exploring.

Hrynyk’s long career on the Edmonton food scene started at Café Select where he was hired as a line cook. This position led him to work at many of Edmonton’s fine dining restaurants including The Red Ox Inn, Le Petite Marche, Nina’s Restaurant, Murrieta’s and upscale caterers such as Bridges and The Butler Did It! Eventually, Hrynyk was coaxed by Carmelo Rago, President of Sorrentino’s Restaurant Group, to become the company’s Assistant Corporate Chef.

Upgrading his culinary skills and knowledge is critical to Hrynyk. He is a graduate of the Culinary Arts Program at NAIT and regularly takes classes at The Culinary Institute of America’s continuing education centre in St Helena California.

While not creating in Sorrentino’s Catering Kitchen, Hrynyk makes guest TV appearances on CTV, Global, OMNI TV and others. His recipes have been published in several cookbooks put together by the Edmonton Journal. In his spare time, Hrynyk paints bold and colorful artwork with urban feel resembling his unique cooking style.

Chef Hrynyk lives to impress. He perceives food as art or theatre: “The show always has to go on” he says. “Don’t be afraid to improvise if you have to.

Alberto Alboreggia

Chef Sorrentino's Downtown

Allow me to introduce to you Sorrentino’s newest chef, hailing from Como, Italy, Alberto Alboreggia! This young talented chef has taken charge of our Flagship Restaurant, Sorrentino’s Downtown. Chef Alberto brings with him a wealth of experience from having lived in five different countries including cooking for Royalty in Jordan. His innovative techniques and true Italian flavours make Chef Alberto’s cuisine shine. His creations are grounded, focused and CRAZY good! I know our guests are in good hands.


  • 2000 “Championship Gold” Set Menu Presentation
  • 2000 Special Training in Lausanne Switzerland
  • Since 2011 Corporate Chef KITCHEN AID (kitchen tools) Asian market website online
  • Since 2011 Corporate Chef Viking, Smeg (kitchen equipment) Asian market cooking shows in multiple showrooms including Shanghai, Beijing & Guangzhou
  • 2012-2013 Best Outstanding Italian Restaurant in Beijing
  • 2012-2013 Best Outstanding Fine Dining Chef in Beijing
  • 2013 Best Fine Dining Italian Restaurant in Beijing

Work Experience

  • January 2015 – Food & Beverage Director ICWFF International Culture Wine Food Festival, headquarters in Shenzhen
  • January 2014-January 2015 – General Manager & Executive Chef Opera House, Hong Kong,  Wan Chai

Medi Tabtoub

Chef at Buco Pizzeria + Vino Bar Windermere

Tell us about who or what inspired you to become a chef?
My adopted mother had a lot to do it. At a young age after school she would ask me to cook with her, so I learned a lot about cooking growing up.

What do you love about cooking for a living?
When guests eat my food and love it and feel the emotion and effort that I put into it, it’s like a reward for me.

Tell us something most people don’t know about you.
I am a wine collector.

Bruce Semak

Sorrentino Catering Chef

Bruce Semak considered being either a priest or a Chef. However, it didn’t take him long to realize that he would make a better Chef than a priest and enrolled in Calgary’s Culinary Program at SAIT.

After graduating, Semak worked for premiere restaurants in Calgary like La Chaumiere and La Dolce Vita. He joined Sorrentino’s Restaurant Group in 1990 and never looked back. Semak spent six months at the Italian Culinary Institute for Foreigners, apprenticing at restaurants in Piedmonte and Tuscany. His unbridled enthusiasm, passion for food and perfectly flavored dishes have translated into huge success at Sorrentino’s West, Oliveto, That’s Aroma Hy Centre and now at Caffè Sorrentino on 109th Street.

Chef Semak doesn’t think long when you ask him what makes a great chef: It is salt, pepper and love, lots of love! You need to have passion, care for the customer and respect the food.

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