Chef Q&A: Scott Pizzo, Highball & Harvest

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Le Cordon Bleu graduate Scott Pizzo has been the Chef de Cuisine at Highball & Harvest at The Ritz-Carlton Orlando, Grande Lakes since 2017. Highball & Harvestoffers Low Country and Cajun inspired dishes infused with local Floridian citrus flavors using ingredients from local purveyors and the 7,000-square-foot onsite farm at Whisper Creek Farm.

What’s your favorite local restaurant other than your own (and why)? It depends on what I’m craving and the mood I’m in, but if I had to pick it would be The Osprey Tavern.

What’s your go-to meal at home? It may sound simple but a cold-cut sandwich. Charcuterie stuff.

Where do you shop locally for interesting ingredients? There’s a Korean market in Downtown Orlando that’s pretty awesome! I also like Fresh Field Farms.

Which kitchen gadget could you not live without? A knife. Something unusual would be my Robata Grill.

What was your favorite bagged lunch as a kid? PB&J sandwich

What’s your most guilty junk-food pleasure? Twix and chicken parm.

What 3 things are in your fridge at all times? An assortment of cheeses is a must, plus a variety of fresh juices, and fresh fruit.

Is there anything else about yourself you’d like to share? I enjoy music and have a couple of guitars at home.

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