Lou Piuggi ‘83

Vice President (VP) of Culinary, Delaware North| Buffalo, NY

Lou Piuggi '83 is vice president (VP) of culinary for Delaware North – a global hospitality and entertainment company headquartered in Buffalo, N.Y. He provides leadership and strategic direction for Delaware North’s culinary and food and beverage operations at high-profile sports and entertainment venues, national and state parks, destination resorts and restaurants, regional gaming operations, and airports and travel hubs. 

Among his responsibilities, Lou oversees Delaware North’s Culinary & Hospitality Council, composed of a cross-functional team responsible for developing and implementing consistent standards, service excellence and compliance across the company’s diverse culinary operations. The council guides Delaware North’s chef training and continuing education, menu development, health and safety programs, and other service standards. Lou also provides oversight at large-scale events and catering functions, which has included the World Series, Formula 1 Las Vegas Grand Prix, PGA Championship and MLB London Series. 

Lou has more than 35 years of culinary leadership experience, including nearly 30 years with Patina Restaurant Group, a wholly owned subsidiary of Delaware North. Before being elevated to his current role in 2018, Lou was vice president of culinary for Patina, overseeing nearly 40 units at major cultural destinations and landmarks, including Walt Disney World Resort in Florida, Disneyland in California, the company-owned-and-operated TD Garden in Boston, the Los Angeles County Museum of Art and Lincoln Center in New York City. 

Lou began his career as a chef for some of New York City’s top restaurants, including Maurice Restaurant at the Parker Meridien Hotel, La Cote Basque and Le Pistou. In 1995, he joined Patina Restaurant Group’s Restaurant Associates as an executive chef at both Brasserie and Panevino at Avery Fisher Hall, through which he supported hospitality for the U.S. Open Tennis Tournament and U.S. Open Golf Championship. Lou held numerous roles with Restaurant Associates, including as an executive chef for the United Nations, regional supervising chef for museums and cultural institutions, and president of culinary operations for the sports and entertainment division. 

Lou graduated with honors from the Culinary Institute of America in Hyde Park, N.Y.