Dewey LoSasso

Throughout his more than 20 years of work in the culinary world, Chef Dewey LoSasso has earned an impressive reputation for his dynamic culinary ideas. Following apprenticeships in some of Italy's finest restaurants, Dewey became Executive Chef at The Foundlings Club of Miami Beach, Florida. There he brought progressive Florida cuisine to the menu, and in 1986 was one of the first chefs to bring this innovative style to Miami Beach.

Since then, he has traveled the world, researching various cuisines with Mickey Wolfson. He has served as Personal Chef to Donatella and Dr. Santo Versace and served as Executive Chef for the 1997 Lipton Tennis Tournament and Le Bon Vivant in Boca Raton, where he was awarded four stars by both The Miami Herald and The Fort Lauderdale Sun-Sentinel.

Chef's Recipes :

Polenta and Basil Crusted Chilean Sea Bass

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