FIRST ON SJO -- The Ritz-Carlton Orlando, Grande Lakes, has announced that local chef Scott Pizzo will take over as chef de cuisine at the critically acclaimed Highball & Harvest. Pizzo replaces Nathan Hardin who left the company to join a restaurant goup in the Tampa area.
Pizzo began his culinary career just one flight up, at Norman's, after graduating from Le Cordon Bleu College of Culinary Arts in Orlando. After rising to the rank of chef tournant, he joined Dragonfly Robata Grill & Sushi on Sand Lake Road.
James Petrakis then brought him on as executive sous chef at the Ravenous Pig in Winter Park, and eventually he was named chef de cuisine for the Petrakises' Cask & Larder.
According to Grande Lakes' chef Peter Zampaglione, Pizzo will join the resort on Wednesday and will work with the H&H team to "talke the Southern cuisine of HIghabll & Harvest to a whole new level." Considering the level the food there has been, I can't wait to see where it goes.