<div id="fb-root"></div>
<script async defer crossorigin="anonymous" src="https://connect.facebook.net/en_US/sdk.js#xfbml=1&version=v17.0&appId=1360880647827568&autoLogAppEvents=1" nonce="nOICdQjC"></script>

Pizzo Named Chef de Cuisine at Highball & Harvest

Written By Scott Joseph On January 10, 2017

Scott PizzoFIRST 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. 

South Steel SJO March AD copy

We hope you find our reviews and news articles useful and entertaining. It has always been our goal to assist you in making informed decisions when spending your dining dollars. If we’ve helped you in any way, please consider making a contribution to help us continue our journalism. Thank you.

Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments
<div class="fb-comments" data-href="<?php the_permalink() ?>" data-width="100%" data-numposts="5"></div>
Scott's Newsletter