Dewey LoSasso
With more than 30 years of leadership at the intersection of culinary innovation and strategic hospitality management, Dewey LoSasso is widely recognized as a transformational architect in luxury dining and high-growth hospitality brands. Equally adept at revitalizing storied institutions and scaling multi-million-dollar operations across catering, private clubs, and destination venues, he builds profitable, enduring legacies through artistry, operational discipline, and executive-level strategic acumen.
LoSasso is currently spearheading Puff ‘n Stuff Catering’s expansion into South Florida. For more than four decades, Puff ‘n Stuff—Florida’s largest privately owned luxury caterer—has set the standard for culinary excellence, precision execution, and peace of mind for the state’s most renowned weddings and corporate events. The brand is dedicated to transforming every event into an uncompromising success.
Chef LoSasso’s journey began in a restaurant-grade kitchen in his Italian family’s New Jersey basement, where he was making pizzas before middle school. That early passion led him to the Culinary Institute of America and then to Miami’s exclusive Foundlings Club, where his inventive cuisine earned him recognition as part of the pioneering “Mango Gang”—the chefs credited with putting South Florida’s culinary scene on the national map.
From serving as private chef to Donatella Versace to co-creating the iconic Tuscan Steak concept with Jeffrey Chodorow, LoSasso has consistently shaped signature brands and elevated dining experiences. As Executive Chef of The Forge, he led a $10 million renovation that restored the restaurant’s legendary status and generated more than $3 million in new annual revenue. At Bill Hansen Catering, he expanded service offerings, reduced operating costs, and secured more than $2.5 million in incremental business, contributing to the company earning the Miami Herald’s “Best Caterer” distinction.
Today, his leadership spans wineries, private island clubs, and luxury food-and-beverage groups. Whether launching new concepts, driving P&L performance, or integrating sales, marketing, and finance with culinary operations, LoSasso consistently delivers revenue growth, elevated guest experiences, and strengthened brand equity. His client portfolio includes U.S. presidents, Fortune 500 executives, and global icons such as Bill Clinton, Madonna, Al Pacino, Dwayne “The Rock” Johnson, and Alicia Keys.
His work has been featured in Esquire, British Vogue, and on Food Network’s Chopped, and he has earned honors including Miami New Times’ “Best Chef,” Florida Trend’s Golden Spoon Awards, Zagat “Best Of” rankings, and inclusion in the Miami Herald’s “Florida Food Fifty.” More than an award-winning chef, Dewey LoSasso is a builder of brands, teams, and legacy-driven hospitality experiences that inspire loyalty, drive performance, and leave a lasting mark on the industry.
