THE TEAM

EAT.  DRINK.  LOUNGE.

James M. Morrissey

Owner/Partner

The son of a fashion designer, James Morrissey was inspired and surrounded by design from an early age. After traveling the world and working in the U.S. and abroad, and with more than two decades of design experience under his belt, the desire to drive the creative vision of his own firm led him to launch Morrissey Design LLC, an award-winning interior design boutique and environmental branding practice located in Philadelphia. In 2017, James joined forces with architect partner Jason Christiansen to form MArchitects LLC to provide full-service licensed architecture design and planning in several states.  James has studied and worked in Rome, Rotterdam, South Florida and the Gold Coast on both residential and commercial projects. This combination of regional influences and diverse building types inspires his energetic yet always thoughtful approach to design. Morrissey Design + M Architects is well-known for its work in the hospitality industry, and has already amassed an impressive list of restaurants, cafes, lounges and other culinary projects in Philadelphia and the Mid-Atlantic region. In addition to restaurant design, the firm specializes in sustainability, office design and has fashioned a diverse collection of spectacular culinary projects. James decided to combine his love for design and dining when he started SOMO Hospitality Group. After successfully launching SOMO Manayunk in 2017, he decided to open a second “luxed up” outpost in South Philly. The designer-turned-restaurateur is responsible for the stylish design vision of both restaurants.  Driven by a passion for creative freedom, James thrives on innovation while encouraging participation and contribution from clients. His work represents what his clients want: beautiful, engaging, functional interiors and exteriors, and the results speak for themselves — incredible spaces that attract attention and are both comfortable and empowering.

Waldemar (Val) Stryjewski

Executive Chef

The North Philly native and Edison High School graduate has been on the Philadelphia restaurant scene for more than 15 years, holding stints at several high-profile restaurants. Most recently, Stryjewski (pron: Stray-efski) was the Executive Chef at Prohibition Tap Room, a high-energy popular gastropub known for its locally farmed ingredients, 100% grass-fed local beef burgers, craft beers and BYOV (bring your own vinyl records). Prior to that, he was Executive Chef at Lloyd Whiskey Bar from 2014-2016, and played an integral role in several high-profile Philadelphia restaurant openings, including a.kitchen + a.bar and Le Cheri. Stryjewski has also spent time in the hallowed kitchen of Le Bec Fin working under iconic chef Georges Perrier, and is an alum of Lacroix, Brasserie Perrier and Django. Val says he combines his classic French culinary background with a modernist approach.

When he’s not busy cooking delicious culinary creations, you can find Val zipping around town in his vintage scooter, snowboarding, skateboarding or playing with his dogs.

Michael Greene

Director of Operations

Michael graduated from Pennsylvania State University with a Bachelor of Science in Hotel, Restaurant and Institutional Management. He is a 25 year veteran of the restaurant and hospitality industry, and most recently, founder of Align Hospitality Solutions and consultant and business development coach for One Degree Hospitality in Philadelphia. In his career, he has successfully overseen many new restaurant openings for various concepts including the Benihana and Chili restaurant chains. He has also worked as director of operations and general manager for Sabrina’s Café, Bellus Restaurant Group and Renaissance Hotels.

Michael likes to keep things simple and focus on what truly matters in life. He lives in Bucks County, PA with his wife and two children.

Jonathan Doherty

Operations Manager

The restaurant business has given Jon the opportunity to explore the culture of cuisine and how food connects people to one another. Jon believes that a pleasant and happy work environment will result in a rewarding hospitality culture. Each member of his team knows and understands their individual value to the restaurant, as well as the collective purpose of generating a memorable and unparalleled guest experience. Jon attended Johnson and Wales University and majored in Food and Beverage Management. He has worked in prominent establishments such as The Farm and Fisherman in Cherry Hill, NJ and Union Trust in Philadelphia. He believes creative inspiration and a sense of purpose yields an unparalleled guest experience. “Food connects all of us. Why not make it an experience that lasts in the body and mind?”

Jonathan Doherty

Operations Manager

The restaurant business has given Jon the opportunity to explore the culture of cuisine and how food connects people to one another. Jon believes that a pleasant and happy work environment will result in a rewarding hospitality culture. Each member of his team knows and understands their individual value to the restaurant, as well as the collective purpose of generating a memorable and unparalleled guest experience. Jon attended Johnson and Wales University and majored in Food and Beverage Management. He has worked in prominent establishments such as The Farm and Fisherman in Cherry Hill, NJ and Union Trust in Philadelphia. He believes creative inspiration and a sense of purpose yields an unparalleled guest experience. “Food connects all of us. Why not make it an experience that lasts in the body and mind?”

Melissa McIntyre

Catering Manager

Melissa has always had a love for the culinary industry. She first started in restaurants at the age of 14, working her way up from dishwasher to bus girl, server and eventually manager. She is a 2009 graduate of The Restaurant School at Walnut Hill College. While there, she was selected to participate in special events, including serving Prince Charles and the Duchess of Cornwall while they dined on a train during a visit to Philadelphia. Melissa has worked in a myriad of public and privately owned restaurants and always goes above and beyond to ensure customer satisfaction. Prior to joining SOMO, Melissa was a manager at Table 31 in the Comcast Center and at Sabrina’s Café. Melissa has built a career on establishing and maintaining strong relationships with clients and guests. This is one of the reasons Melissa was hand-selected to operate the catering concept at SOMO Hospitality Group.

Ryan Landy

Beverage Manager/Head Bartender

Ryan Landy has always enjoyed speaking with and getting to know his guests in the almost 10 years he has worked in the restaurant industry. After graduating Saint Joseph’s Preparatory School in 2003, Ryan matriculated to Loyola College of Maryland and completed his degree in Finance in 2008. Ryan’s passion resides in the restaurant business. Shorty after finishing college, Ryan returned home to the Philadelphia area. He worked at Primavera Pizza Kitchen in Ardmore, Pennsylvania for over 9 years before joining the team to open SOMO Manayunk in 2017. During his time at Primavera Pizza Kitchen, Ryan started as a server and ended his time there as the bar/beverage manager. Ryan now serves as SOMO Manayunk’s head bartender and beverage manager. He relishes the daily conversations with the patrons at SOMO Manayunk. One of the most vital aspects of Ryan’s interaction with
the guests is how he is able to remember (and predict) what each guest prefers to drink and happily serves up spirits with a pleasant and welcoming candor.

SOMO MANAYUNK

4311 MAIN STREET

PHILADELPHIA, PA 19127

267. 297.6668

MONDAY & TUESDAY: 4 TO 1 AM

WEDNESDAY: 11 TO 1 AM

THURSDAY & FRIDAY: 11 AM TO 2 AM

SATURDAY: 10 AM TO 2 AM

SUNDAY: 10 TO 1 AM

 

SOMO SOPHI

3101 SOUTH 13TH STREET

PHILADELPHIA, PA  19148

267.239.2176

MONDAY - THURSDAY 4 p.m. - 1 a.m.

SATURDAY 10 a.m. - 2 a.m.

SUNDAY 10 a.m - 1 a.m.