Located in Clermont, The Southern on 8th is a Southern contemporary kitchen and bar under the direction of chef and owner Richard Formato. The scratch kitchen uses the freshest ingredients for meals, with the fresh catch and other specials being shared daily on social media. Diners enjoy live, local music on the patio on Friday and Saturday evenings as well as weekend brunches. The hot spot was a 2022 winner of Best Place to Have Dinner in the Best of South Lake awards. Eat, drink, and be southern!
Today, we’re excited to share our interview with chef and owner Richard Formato.
Chef and Owner Richard Formato, The Southern on 8th
What cuisine is your specialty?
My speciality is Contemporary American with a French and Italian influence.
Who had the biggest influence on the way you cook, and why?
My entire family — including my mother, my grandparents, my wife, and my in-laws — has influenced my cooking and passion for food.
Where do you shop locally for interesting ingredients?
I try to shop locally at markets and private farms when possible. Our Clermont Farmers Market is a great resource for all kinds of fresh ingredients
What’s the one type of cuisine (different from your specialty) that you always wished you could prepare?
I’ve always wanted to cook Asian cuisine, especially Vietnamese and Thai food.
If you could travel anywhere in the world to eat for one week, where would you go?
I’d head to Italy or France.
What’s your most guilty junk-food pleasure?
Chicken McNuggets, Cheetos, and Mountain Dew!
Get to Know Chef Richard
If you weren’t a chef, what would your dream job be?
I’d be a falconer or guitar hero — either or both!
What’s your go-to meal at home?
It’s either Cacio e Pepe or rigatoni with ricotta.
What advice would you share with chefs just beginning their careers?
Work hard. Work as much as you can to learn every station, technique, concept, etc. It’s important to be the most well-rounded cook you can be. Also, be a team player and take criticism well because you will learn the most from your own mistakes. A positive attitude will allow you to become a much better chef in the long run.
If you could change one thing about Orlando’s food scene, what would it be?
I want the food scene to head west a little faster — towards our area! We’ve got a great community and are finally starting to get some quality, independent chef-driven restaurants.
What’s your favorite local restaurant other than your own?
What three things are in your fridge at all times?
IPA, IPA, and more IPA.
What was your favorite bagged lunch as a kid?
Thinly sliced turkey and a slice of Velvet cheese on honey wheat bread.
For more Chef Q&As, visit our archives.
