Executive Chef Norm Sinnock Bio
Executive Chef Norm Sinnock is a thirty-seven-year foodservice veteran and has worked in virtually every area of foodservice. Raised in Hartford, CT, He is a graduate of both The University of Connecticut and The Culinary Institute of America. Chef Sinnock began his career at the age of sixteen as a ware washing specialist at the now-defunct A.C. Petersen’s in Bloomfield, CT, moving from there to pantry and finally line cooking positions at restaurants in Pennsylvania, Nantucket, MA and back to Hartford. In 1991 Chef Sinnock helped open The Hartford Brewery Ltd on Pearl St., which was at the time Connecticut’s first and only brew-pub and Hartford’s first working brewery since before Prohibition. In 1993 Chef Sinnock enrolled in the Culinary Arts program at The Culinary Institute of America. While studying there he completed his externship at Aureole in New York City, working under Chef Charlie Palmer. Upon graduation Chef Sinnock returned to The Hartford Brewery, Ltd to revamp their kitchen and update the menus. Throughout the remainder of the Nineties he worked in a variety of Hartford-area restaurants including Gaetano’s, Black-Eyed Sally’s and The Willimantic Brewery. In the early 2000’s Chef Sinnock worked as Sous Chef for Chris Prosperi at his award-winning restaurant Metro Bis before becoming Executive Chef at The Hartford Windsor Marriott.
In 2006 Chef Sinnock left Marriott to open his own catering company: Great River Catering based in Manchester, CT. He and his Sous Chef/ Business Partner Jon Dutton slowly expanded their catering business to include many types of functions as well as corporate catering at two manufacturing facilities in Eastern Connecticut. In 2009 the partners opened Nat Hayden’s Real Pit Barbecue in Windsor, CT which they ran successfully until selling in 2016.
Since joining Spectra, Chef Sinnock has been working primarily as Chef for the Hartford Wolf Pack hockey team which is the American Hockey League affiliate of the New York Rangers. Chef Sinnock provides daily meals for the team while they are playing and practicing at their home rink: The XL Center in Hartford. He works closely with the team nutritionist and coaching staff to provide proper nutrition for the players while they work their way toward a spot on the parent club. Chef Sinnock also oversees all culinary operations at the XL Center including catering for the Coliseum Club, luxury suites, visiting press, athletes and media.