Customer Support
Monday-Friday 9am-5pm

Dewey LoSasso

Two giants of the South Florida catering and restaurant scene, Bill Hansen and Dewey LoSasso, have teamed up to solidify Bill Hansen Luxury Catering and Event Production’s position as the leading special event planning firm in the area

With the addition of world-renowned executive chef Dewey LoSasso, the 40-year-old firm has clearly become the “go to” organization for those seeking Hansen’s flawless event production execution and LoSasso’s world-class culinary creations.

“It is a distinct pleasure to welcome Dewey to our team,” said Hansen, CEO and founder of Bill Hansen Luxury Catering and Event Production. “His expertise as the executive chef for celebrities and several of the most prestigious restaurants in the country will allow us to bring the finest food and dining experiences to those seeking outstanding and custom-created menus to highlight their special days, which include weddings, Bar/Bat Mitzvahs, and corporate events.”

LoSasso’s career is a virtual “who’s who” of restaurants and luminaries, and this step will demonstrate his creativity and energy, as Hansen continues to dominate the event planning industry at more than 100 exclusive and preferred venues, spanning from Palm Beach County to The Keys.

“Bill and I have known each other for years, and we have always danced around with the possibility of teaming up,” said LoSasso. “The time just seems right and I look forward to working closely with him and his outstanding staff of event planners. With so many unique venues it will be exciting to create custom menus for those seeking the ‘oh wow’ experience for their once-in-a-lifetime special event.”

LoSasso has clearly become one of the country’s top innovative celebrity chefs, having transformed numerous restaurants in New York City and along the trendy Biscayne Corridor.  He has served as Donatella Versace’s personal chef and has delighted patrons of several of Miami’s leading restaurants, including The Forge Restaurant/Wine Bar, Schnebly Winery and Miami Brewing Company, LaTour, Pavillon Grille, The Private Foundlings Club, North One 10 and Tuscan Steak, to name a few. LoSasso was also the executive chef for the Lipton Tennis Tournament, now the Miami Open. While in New York, he brought the Hudson Hotel back to dining prominence. During his four-year tenure at The Forge, LoSasso led the rebirth of the iconic restaurant, creating modernized interpretations of classic dishes from the 1960s, ‘70s and ‘80s, emphasizing farm-to-table and ocean-to-table ingredients. His “Coffee, Steak and Eggs Dish” was selected by Esquire Magazine as one of the Top Dishes in the country. In 2016 , Dewey was selected to be in the Miami Herald Florida Food Fifty .

“Whether it’s with a restaurant, hotel or a special event, I always like to think small on a large scale,” said LoSasso about his ability to custom-design a menu. “I’m always changing my menus based on the inspiration from a customer or a signature seasonal item. The key is to having that one-to-one relationship with the client.”

LoSasso says that one of his keys to his success is drawing out information from his clients.

“Frequently, I’ll ask them their likes and dislikes,” he said. “It’s important to identify their comfort foods as a way to customize a menu. No detail is too small.”

This skill has been particularly important in creating dining experiences for the likes of Ron Wood, Bill Clinton, “The Rock” Dwayne Johnson, Gloria Estefan, Joan Jett, Al Pacino among others. He has made appearances on the Food Network’s Chopped, South Florida Today Show, “the Chefs Challenge” TV Segment with CBS (Florida Emmy Award winning) and various other shows.

“Having Dewey on our staff brings so much to an already stellar team,” said Hansen. “We’re looking forward to a long relationship that will bring outstanding value to clients seeking creative and unique venues and the finest food South Florida has to offer.”

Dewey is an avid scuba diver, Guitar player (current collection of 10 or so guitars) and father to two teenage girls, who he resides with in Miami Shores, Florida; with their dog Layla.


Press Links:



Florida Food Fifty -2016, Miami Herald

Various United Way Children Cooking Classes

"Fun and fit : Guest Chef – Cooking with Children and Guitar 2014-2016

Food Network SOBE Wine and Food Fest Guest Chef for over 10 years              

South Florida “food 50” award winner From the Miami Herald- 2016

Best Restaurant to Take out of Towners- Miami New Times -2015

Top 5 Most Romantic Restaurants- 2015 Miami Herald

Best Chef , Miami New Times - 2013

Eater “38 Essential Miami Restaurants in – 2012

British Vogue features The Forge Restaurant | Wine Bar as a Miami destination that is “reinvented and rediscovered” – 2011

Featured Chef on “Chopped” Food Network Show -2011

The Food Network’s sister station The Cooking Channel features The Forge Restaurant | Wine Bar in their debut season of “Unique Sweets” - 2011

MIAMI Magazine honors The Forge Restaurant | Wine Bar on the cover of their annual Restaurant Issue - 2011

Eater “38 Essential Miami Restaurants in 2011” – 2011

Guest Judge, S.Pellegrino Almost Famous Chef Contest –2008 - 2011

Florida Trend magazine“Golden Spoon Award” – 2004,2005,2010,2011,2013

MIAMI Magazine Restaurant Review: Excellent (4 stars) – 2010

Zagat highlights Dewey LoSasso during The Forge’s opening – 2010

Esquire raves about new Forge & names it “A Restaurant Men Should Know About” and “11 restaurants you don’t want to miss” – 2010

The Miami Herald Restaurant Review: Excellent rating (3 ½ stars) – 2010

Miami New Times’ Best of Miami: Best Chef – 2010

Food Arts, Sterling Silver “Emerging Taste Maker Award” – 2007

“Excellent” ratings from The Miami Herald and South Florida Sun Sentinel – 2007, 2004 

Miami New Times “Best Restaurant North Dade” – 2006

Nation’s Restaurant News – “Featured Dish” section – 2006, 2004, 2000,

Ocean Drive Magazine “Great Chefs of South Florida” 1993, 1994, 1996, 1998, 2005, 2012

“Best Food” Sarasota Wine Festival 1995

South Florida Magazine, “Hot New Chef” cover feature 1995

© 2023 Taste of Redland. All rights reserved.