Sean Holden
Sean Holden joined Puff ‘n Stuff Catering in 2015 and has played a critical role in expanding the company’s operational footprint and culinary capabilities. Under his leadership, the organization has grown from $9 million to over $21 million in annual revenue, now operating across three commissary locations, a full-service café, and a multi-venue complex capable of hosting over 1,100 guests.
Sean, a graduate of Johnson and Wales, has held numerous Executive Chef positions for Davidson Hotels among other, as well as Chef de Cuisine at Loews Don Cesar. His tenure includes experience leading national task force transitions, reflagging projects, and systems implementation for multi-property portfolios.
At the start of his career with Puff ‘n Stuff, Sean oversaw a team of fewer than 15. Today, he leads all culinary departments across Orlando, Tampa, and Jacksonville—driving integration between commissary production and live event execution. His leadership encompasses over two dozen managers and executive chefs, supporting events that scale up to 37,000 guests.
During the COVID-19 pandemic, he played a key role in developing the content and operational model for Heirloom, the company’s elevated deliverable line that sustained revenue streams and met changing guest demands through unprecedented circumstances.
His current focus includes reimagining scalable product lines, refining labor efficiency models, and aligning field execution with brand standards. Sean is a member of the Leading Caterers of America (LCA) and the Event Culinary Excellence Program (ECEP).
