Lonnie Long, owner and COO of Niko's Restaurant, was born and raised in Central Pennsylvania. As a child, he attended Grace Christian School and continued his education at Liberty University in Virginia with a focus on business and marketing. Long is married with one daughter and resides steps from the restaurant itself.
His passion for business led him to several related employment opportunities in Virginia, Maryland, and Pennsylvania. Once Long returned to Pennsylvania he accepted a position at what was then Donecker's in Ephrata in the design department. From here, he moved onto his true calling, the restaurant business, and held management positions at the following local restaurants: The Fenwick, Trattoria Fratelli, Spinner's of Hershey, and Tony's Mining Company just to name several.
Long's interest in the restaurant business did not stop at management. Deciding to take a break from working in the restaurant trade, Long immersed himself in the wine and spirits industry, including wine education classes, wine tastings, and event planning. Eventually, he held a position as a regional sales manager in the wine industry.
Then, he arrived at Niko's and used his talents in the restaurant business to help make a destination in Lebanon, Pennsylvania for fine casual dining and great entertainment. Long expressed that he always wanted to have his own restaurant since he was a child. His vast experience in the hospitality industry has led him full circle to fulfill his dream. When asked if he if he was up for the challenge, Long confidently replied, "the combination of my years of various experiences has prepared me for this new venture."
Stephen Kujovsky, owner and CEO of Niko's Restaurant, has been a resident of Lebanon County his entire life. He graduated from Lebanon Catholic High School and later earned a Business Management Degree from East Stroudsburg University, which is located in Central Pennsylvania. Kujovsky is a community businessman with a wife and one son.
Upon graduation, Kujovsky threw himself into the business world by working for three Fortune 100 companies, including Keebler, Exel Logistics, and Quill, which is owned by the Staples Corporation and where he currently works as the Fulfillment Center Manager. These opportunities gave Kujovsky a well-rounded background in how to run a successful company. In addition, Kujovsky fine-tuned his communication skills.
Kujovsky's appreciation for his community partnered with his 20+ years of business experience in marketing, advertising, distribution, and management has allowed him to see that "people are the most valuable asset when running a successful business. "It is this realization that led Kujovsky's search for an ideal business opportunity in Lebanon County.
When asked why Niko's, Kujovsky happily replied, "I believe I have found a business where I can make a difference in the community, in historical downtown Lebanon."
In addition to the outstanding service and incredible entertainment, what makes Niko's Restaurant such a fabulous fine dining experience? Why Executive Chef Shawn Moyer's culinary creations, of course. Chef Moyer, who has been employed by Niko's since its' inception, creates both sweet and savory dishes that are described by the chef as "Modern American with a European influence in concept and technique."
Moyer began his culinary experience by traveling around the world during his career as an air crew member in the Air Force. Indirectly, he was able to experience many different cultures as well as the cuisine that accompanies them. After serving in the military for seven years, he attended the York Career Institute in York, Pennsylvania, where he began sharpening his culinary skills. His training included partnering with many European and French trained chefs.
At Niko's, Moyer features a seasonal menu with local, seasonal ingredients. The chef makes certain that there is a "diverse menu of local favorites," such as the Angus burger, oysters, and filet mignon. The menu at Niko's is feature driven with a constant variety of specials. The majority of the products used at Niko's are fresh, such as organic poultry from local Mennonite and Amish farms. One of Moyer's hopes is to "continue to get involved with the farmers' market and local businesses to find the best local food items."
This drive to find smaller, local vendors for ingredients has helped to keep the prices reasonable at Niko's. In addition, Moyer says that virtually everything in the restaurant is homemade, with the exception of a few specialty items. What a fresh idea. When asked about Moyer's contributions to the success of Niko's, owner, Lonnie Long replies, "using his years of experience in combination with his classic training Shawn has transformed the Niko's menu into an innovative mix of new American and classic cuisine."
What an unbeatable combination: Outstanding service, incredible entertainment, and delectable cuisine created by a dedicated chef.
When contemplating his position at Niko's, Moyer simply says, "This is my life, this is what I do."
33 South 8th Street
Lebanon, PA 17042
Sun & Mon: CLOSED
Tue & Thu: 4:00PM - CLOSE
Fri & Sat: 4:00PM - MIDNIGHT
Bar: 4:00PM - CLOSE
Dinner: 5:00PM - 10:00PM