Our Story

Who We Are

Seasoned Hospitality is a diverse food & beverage group whose expertise in operations, development and consulting has yielded exceptional results, strong relationships, and successful brands.

With more than 50 years of combined hotel and independent restaurant management experience, Principal Stephen Loffredo has overseen the development, launch, expansion and rebrand of hotels, resorts, and independent restaurants to food halls nationally.

After 13 years at the Four Seasons, Hilton, Grand Bay and Nikko Hotels, Stephen Loffredo spent nearly two decades owning and operating critically-acclaimed restaurants in Manhattan, including industry trendsetting Zoë (Soho), Cena (NYT Three Star) & Jovia (NY Magazine top 50 restaurants). Together with other restaurateurs, he owns and operates the modern casual Latin concept K Pasa on Sag Harbor’s historic waterfront.

Our Approach

We see every project from a 360° perspective; where the finite meets the infinite; where preparation meets execution, all built to deliver tangible success.

Utilizing a structured and strategic approach to planning, advisement, and support services in broad (and critical) planning and operational phases, Seasoned Hospitality gives professionals the tools they need to succeed through a Consulting, Management and/or development viewpoint.

Meet the Team

Stephen Loffredo

Partner
This 43-year food and beverage veteran and Culinary Institute of America Alumni founded Seasoned Hospitality in 2008, after 18 years operating successful restaurants in NYC. Prior to that Stephen spent 13 years in the luxury hotel sector working at the world’s top properties. Stephen lectures to both Cornell and The Culinary Institute of America, also contributing to many hospitality articles and magazines. He brings a rich and diverse mix of experiences to the team and our partners.

Gene Sturtz

Financial Oversight
This hospitality professional brings a wealth of hotel and financial experience to the team. In addition to working directly with Stephen Loffredo for over 10 years, Gene also served as Controller of NY’s Novotel near Times Square. Gene has also worked for Marcus Samuelson’s Townhouse Restaurant Group and Controller for the Food Network’s Celebrity Chef and Judge Marc Murphy’s Benchmark Restaurant Group.

Scott Forgit

Project Manager
Scott has managed operations for restaurants and hotels featuring a wide range of cuisines and service styles. Scott got his start at the 1 Michelin Starred Junoon (NYC) where he worked as Sommelier and Service Manager. While serving as Restaurant Manager at Benoit by Alain Ducasse (NYC), he worked Task Force at Rivea (Delano Hotel, Las Vegas) where he oversaw private events for over 1000 guests. Most recently, Scott worked at Soho House & Cecconi’s (NYC & Brooklyn) and oversaw multiple outlets as Assistant GM at the 1 Hotel Central Park / Jam’s Restaurant (NYC).

Dewey Losasso

Miami, FL
Chef Dewey LoSasso is a Culinary Institute of America alumni and 36-year veteran of the Miami culinary scene. He is currently the Culinary Director of Miami’s premier catering end events company – Bill Hansen Luxury Catering and Event Production.

LoSasso’s career is a virtual “who’s who” of restaurants and luminaries in the South-Florida, having transformed numerous restaurants in New York City and along the trendy Biscayne Corridor. In 2016, Dewey was chosen by The Miami herald as one of the Florida Food Fifty, in addition, The Miami New Times named him best chef. Chef LoSasso has conducted cooking demonstrations for groups from 10 to 2000.

He has served as Donatella Versace’s personal chef and has delighted patrons of several of Miami’s leading restaurants, including the re-launch of Miami’s second oldest restaurant – The Forge, where LoSasso led the rebirth of the iconic restaurant, creating modernized interpretations of classic dishes from the 1960s, ‘70s and ‘80s, emphasizing a fresh new perspective by including farm-to-table concepts 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.

He has also served Executive Chef at Schnebly Winery and Miami Brewing Company, The exclusive Lincoln Road private venue – The Foundlings Club. Dewey was the Chef-owner of North One 10 and was concept chef for the super-hot Tuscan Steak both in Miami and New York City. While in New York, he brought the Hudson Hotel back to dining prominence for Ian Schrager Hotels.

LoSasso was also the executive chef for the Lipton Tennis Tournament, now the Miami Open.

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.

Franklin Becker

New York, NY
Chef Becker is a Culinary Institute of America alumni and 40-year veteran of the New York City food Scene. He learned to use simple ingredients to create dazzling dishes that are healthy and flavorful. He is the author of three cookbooks— Eat & Beat Diabetes, The Diabetic Chef, and Good Fat Cooking—and brings his recipes for ‘better living’ to life through the brands he’s helped create such as The Little Beet, Little Beat Table, Aurify brands and Hungryroot.com.

Throughout his career, Chef Becker has received glowing reviews from acclaimed critics as Gale Greene and William Grimes, who wrote that Chef Becker has a “talent for delivering big, punchy flavors.” While Chef Becker was at Capitale in 2003, Esquire’s John Mariani named it “Best New Restaurant in America.”

Chef Becker has been featured on numerous television shows including Good Morning America, The Today show, Iron Chef America, Top Chef Masters and as a recurring judge on Beat Bobby Flay. Previously, Chef Becker was the Corporate Executive Chef of EMM group, overseeing menus and operations for Meatpacking hot spots Abe & Arthur’s, CATCH, and Lexington Brass, 6 units of Little Beet, 2 Little Beet Table units and an online business.

Chef Becker has teamed up with Seasoned Hospitality to launch a new food service initiative at the Martinique on Broadway, a Hilton Curio. Together with Seasoned, Chef Becker will develop and oversee three new restaurant concepts, one retail shop, banquets and in-room dining.
In 2020 Chef Becker will be launching a procured food hall at Columbia University’s new Jerome L. Green Science Center at the new Manhattanville Campus in Harlem.