Introducing Chef Louis Scaramuzzi
Louis Scaramuzzi brings more than 25 years of knowledge and experience to Pasadena Yacht & Country Club’s talented culinary team. He has run numerous kitchens throughout Florida and beyond. His most recent position was as Executive Chef at the renowned Baystar Restaurant Group, where he partnered with local legend Chef Tom Pritchard at Florida restaurant staples; Salt Rock Grill, Island Way, Rumbas, Marlin Darlin and Salt Rock Tavern. While overseeing food & beverage operations for the six restaurants, Scaramuzzi managed a staff of 167 employees, facilitated vendor communication, and supervised catering for VIP events of up to 500 guests.
Prior to his experience as an executive chef, Scaramuzzi served as a culinary consultant and event catering company owner, honing his skills in interpersonal communication, customer relations, and staff development.
Scaramuzzi’s love of cooking developed at an early age. In the early 20th century, his grandfather, Anthony Dols, trained under acclaimed chef and restaurateur, Auguste Escoffier, known for popularizing traditional French cooking methods that make up the foundation of today’s culinary industry. In his hometown of Key West, Florida, Scaramuzzi’s father owned a local meat market and gourmet shop where he learned to make pastries after school as a child.