Dewey Losasso

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Dewey LoSasso, executive chef at AQ by Acqualina at the Forbes Travel Guide Five Star and AAA Five Diamond Acqualina Resort & Spa on the Beach, is considered one of the nation’s most prolific apostles of progressive American cuisine. Known for combining his creative vision with a pitch perfect palate and a hefty dose of whimsy, LoSasso was recently tapped to be the driving force behind AQ by Acqualina, the resort’s new signature restaurant.

Hailing from New Jersey, LoSasso was born into an Italian family where dinner parties of 30 were common. It was there he begin developing his culinary skills and deep appreciation for fresh, local ingredients. By the age of 7, long before he was associated with South Florida’s seminal culinary force “The Mango Gang,” LoSasso was already flipping handmade pizzas in the restaurant-quality kitchen in his family’s basement. In high school, LoSasso worked at more than five restaurants, even taking home his kitchen prep work in order to have more time to shadow chefs in the kitchen.

After graduating from the Culinary Institute of America, LoSasso continued to hone his culinary skill set at one of New York City’s acclaimed restaurants, Sign of the Dove, before finally making the transition from the harsh winters to the land of perpetual summer – Florida. LoSasso spent the next two decades here working at renowned restaurants such as LaTour, The Pavilion Grill and the infamous Foundlings Club in Miami Beach. Inspired by his travels, LoSasso turned the Foundlings Club kitchen into a culinary laboratory, pioneering the idea of creating dishes with global influences and organic ingredients. It was here that LoSasso attracted attention for his inventive yet rustic cuisine, coining the term Florida Progressive. Later adding private chef to his résumé, LoSasso catered to one of the world’s most notable fashion icons, Donatella Versace, at the famous Versace mansion before assuming the role of executive chef for the Sony Ericsson Open, then known as the Lipton Tennis Tournament.

Early in the new millennium, LoSasso returned to New York where he spent three years opening new restaurants as executive and concept chef for China Grill Management and served as executive chef of the Hudson Hotel. Missing the surf and sand of Miami, he returned to South Florida and opened his own restaurant, North One 10, receiving numerous awards and critical acclaim.

In 2009, LoSasso accepted the position of executive chef of The Forge, a South Florida dining institution. During his four-year tenure, 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.

With more than 30 years of culinary experience, LoSasso was the natural choice to spearhead the new restaurant venture in the Acqualina Resort & Spa, set to open late-April 2014. With his think-outside-the-box approach and culinary dexterity, LoSasso is certain to reinvigorate the Sunny Isles and South Florida dining scenes.

In addition to AQ by Acqualina, the talented toque also oversees all food and beverage operations for the property, including Costa Grill, banquets and private events, as well as the spa menu for the celebrated Acqualina Spa by ESPA.

Media Contacts:

Larry Carrino/Karen Barofsky/Teresa Shum
Brustman Carrino Public Relations
BCPR@brustmancarrinopr.com
(305) 573-0658

Dewey LoSasso, executive chef at AQ by Acqualina at the Forbes Travel Guide Five Star and AAA Five Diamond Acqualina Resort & Spa on the Beach, is considered one of the nation’s most prolific apostles of progressive American cuisine. Known for combining his creative vision with a pitch perfect palate and a hefty dose of whimsy, LoSasso was recently tapped to be the driving force behind AQ by Acqualina, the resort’s new signature restaurant.

Hailing from New Jersey, LoSasso was born into an Italian family where dinner parties of 30 were common. It was there he begin developing his culinary skills and deep appreciation for fresh, local ingredients. By the age of 7, long before he was associated with South Florida’s seminal culinary force “The Mango Gang,” LoSasso was already flipping handmade pizzas in the restaurant-quality kitchen in his family’s basement. In high school, LoSasso worked at more than five restaurants, even taking home his kitchen prep work in order to have more time to shadow chefs in the kitchen.

After graduating from the Culinary Institute of America, LoSasso continued to hone his culinary skill set at one of New York City’s acclaimed restaurants, Sign of the Dove, before finally making the transition from the harsh winters to the land of perpetual summer – Florida. LoSasso spent the next two decades here working at renowned restaurants such as LaTour, The Pavilion Grill and the infamous Foundlings Club in Miami Beach. Inspired by his travels, LoSasso turned the Foundlings Club kitchen into a culinary laboratory, pioneering the idea of creating dishes with global influences and organic ingredients. It was here that LoSasso attracted attention for his inventive yet rustic cuisine, coining the term Florida Progressive. Later adding private chef to his résumé, LoSasso catered to one of the world’s most notable fashion icons, Donatella Versace, at the famous Versace mansion before assuming the role of executive chef for the Sony Ericsson Open, then known as the Lipton Tennis Tournament.

Early in the new millennium, LoSasso returned to New York where he spent three years opening new restaurants as executive and concept chef for China Grill Management and served as executive chef of the Hudson Hotel. Missing the surf and sand of Miami, he returned to South Florida and opened his own restaurant, North One 10, receiving numerous awards and critical acclaim.

In 2009, LoSasso accepted the position of executive chef of The Forge, a South Florida dining institution. During his four-year tenure, 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.

With more than 30 years of culinary experience, LoSasso was the natural choice to spearhead the new restaurant venture in the Acqualina Resort & Spa, set to open late-April 2014. With his think-outside-the-box approach and culinary dexterity, LoSasso is certain to reinvigorate the Sunny Isles and South Florida dining scenes.

In addition to AQ by Acqualina, the talented toque also oversees all food and beverage operations for the property, including Costa Grill, banquets and private events, as well as the spa menu for the celebrated Acqualina Spa by ESPA.

Media Contacts:

Larry Carrino/Karen Barofsky/Teresa Shum
Brustman Carrino Public Relations
BCPR@brustmancarrinopr.com
(305) 573-0658