Executive Chef :
In 1976, Chef Dee Hatsady embarked on a journey to America from the small, lesser known country of Laos. Making it to Chicago, he started his culinary career as a Chef’s Apprentice at the Stouffer Hotel at the age of 20. Mastering all disciplines of the kitchen by 1987, he soon graduated and assumed the “Head Huncho” role of the Stouffer Hotel kitchen in Orlando, FL.
One of the biggest impacts on his career was working for Universal Studios Orlando, starting in 1992. His role as the Executive Sous Chef elevated not only his skills, but his leadership and his culinary expertise. For 13 years, he oversaw the day to day operations of 60 food and beverage outlets of one of the most famous theme parks in the world. Chef Dee’s creative skills were impactful enough to where he was a major influencer in the dining concept development of the expansion of Islands of Adventure, as well as the openings of multiple City Walk restaurants.
In 2006, Chef Dee took a leap and left his tenured position to chase a life-long dream: opening his own restaurant. Named Hollywood Bistro, it was located in a small neighborhood in the quaint city of Winter Springs. Chef Dee introduced the community to a delectable fare of international cuisine on an upscale setting. Eager to show of his talents, he quickly became well known throughout the community. After six years of building life-long relationships, friendships, and partnerships through his cooking and charismatic trait, Winter Springs’s economy steeply declined as a result of the great recession and was unable to pull itself back up. Due to this, Chef Dee was saddened by the decision to close the Bistro and venture towards other opportunities.
In the recent years, Chef Dee has been delighted to take on numerous roles in which he could share his culinary talents with people who need it the most. He worked with Tim Webber’s Special Events and Catering as their Executive Sous Chef, where he created and executed the most extravagant events for exclusive clientele throughout the state of Florida. He also worked with the small, but wonderful community of Solivita in Poinciana, Florida. It was within this community that Chef Dee truly realized the impact he has on those around him. He was able to save a falling culinary program by developing new menus and designing new dining rooms, giving the restaurant environment a new, modern image. Through his delicious cooking and his genuine care for the joy of the people, Chef Dee brought an entire community together over the simple common love for food.
Sharing his passion for food is what drives Chef Dee. He constantly strives to create a fun and enjoyable dining experience for all his patrons, colleagues, and friends. A veteran of countless national culinary competitions, Chef holds many titles of achievements; winning 6 ACF Gold medals, 8 ACF Silver medals, and 2 ACF Bronze medals. Not only is he prideful in his passions, he is always willing to teach his skills to those who are willing to step up to the plate.
Now, Chef Dee is moving onto another adventure. One where he can ignite all his experiences, skills, and stories into one flame, one ever-burning passion. After decades of mastering traditional international cuisine, he is ready to take on the challenge of sharing his native Laotian food with the world. Lao food mainly consists of protein-rich foods cooked in a multitude of spices and has the key-note sour-sweet-spicy flavors. If anyone knows one thing, it’s that the Hatsady clan can really spark joy with their love-infused home-cooked meals.
1st Place, Seminole County Rib Cook Off and Peoples Choice award - 2009
Hosted Local TV show “Chef’s Table” Pilot Episode, WUCF - 2008
1st Place, National Pork Championship, National Pork Board – 2003
1st Gold Medal, ACF Jr. Chef Competition, coaching a team of hearing impaired Jr Chefs 2003
Head Tasting Judge, National Taste of Elegance and Pro-Start Competition 2003 – 2005
6 ACF Gold medals, 8 ACF Silver medals, 2 ACF Bronze medals
Our restaurant is available for private events: weddings, business lunches, dinners, cocktail receptions, and more. We would love to discuss how to be a part of your next event.