Aside from the classic cocktail, a highball is a train conductor’s signal to depart at full speed. It was how Central Florida’s abundant harvests moved from field to table, an iconic symbol of the region’s agricultural might. Highball & Harvest (H&H) pays homage to this legacy, with menus laden with ingredients from local farms, as well as our own green-growing efforts. We pluck fresh produce from our on-site 7,000- square-foot garden at Whisper Creek Farm. Handcrafted cocktails are infused with seasonal fruits and herbs, and create a southern culinary adventure that is as inspiring as it is memorable.






Contact Us

Highball & Harvest

The Ritz-Carlton Orlando, Grande Lakes
4012 Central Florida Parkway
Orlando, Florida 32837 U.S.A.
Phone: (407) 393-4422
Fax: (407) 393-4259

Restaurant Manager


Email the Chef



Valet parking is available at the hotel and is complimentary for Highball & Harvest guests.

Gift Cards

Treat a friend, loved one or business associate to a luxurious dining experience with The Ritz-Carlton Gift Card.

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CONTACT The Ritz-Carlton Orlando, Grande Lakes

(407) 393-4648 


Call to Make a Dining Reservation : (407) 393-4422

Map & Directions


  1. Follow "North Exit" signs out of the airport 
  2. Take 528 West (Beachline - Toll Road) 
  3. Exit 3 (John Young Parkway South/423) off 528 (Beachline) 
  4. At bottom of exit, turn left onto John Young Parkway
  5. Turn right onto Central Florida Parkway (2nd traffic light) 
  6. Entrance to Grande Lakes Orlando will be on the left


  1. Take exit 72 onto 528 East (Beachline - Toll Road) 
  2. Exit 3A (John Young Parkway South/423) off 528 (Beachline) 
  3. At bottom of exit, bear right onto John Young Parkway 
  4. Turn right onto Central Florida Parkway (2nd traffic light) 
  5. Entrance to Grande Lakes Orlando will be on the left

  1. Take Florida's Turnpike North to exit 254 (Toll Road - SunPass/E-PASS Only) 
  2. Follow signs to 528 West (Beachline - Toll Road) 
  3. Exit 3 (John Young Parkway South/423) off 528 (Beachline) 
  4. At bottom of exit, turn left onto John Young Parkway 
  5. Turn right onto Central Florida Parkway (2nd traffic light) 
  6. Entrance to Grande Lakes Orlando will be on the left

Restaurant Team

Nathan Hardin, Chef de Cuisine

Chef Nathan Hardin oversees all culinary operations of this new casual dining restaurant. Since opening in Fall 2014, Highball & Harvest has received high praise for its Low Country-style cuisine featuring ingredients from local purveyors and the resort’s 18,000-sqaure-foot Whisper Creek Farm.

A Tampa-native, Chef Hardin will bring his experience and expertise in Southern inspired cooking to Highball & Harvest. Most recently, he was Executive Sous Chef at the award-winning restaurant Yardbird Southern Table & Bar in Miami Beach, where he worked with two-Michelin-starred Chef Danny Grant, and prior to that at Copperfish Grill and Oyster Bar in Tampa. At both restaurants he successfully led teams of more than 30 staff in the production of high-quality, exceptional local and seasonal specialty dishes. His earlier experience includes four years as Sous Chef and Head Line Cook at J Alexanders in Tampa.

Chef Hardin received his Associate of Arts in Culinary Arts from the Art Institute of Tampa where he completed courses in pastry art, confectionary, kitchen management and restaurant and facility operations.

Stephane Chéramy, Executive Pastry Chef

From the beginning of his career as an apprentice in the kitchens of the South of France to his flourishing career in the United States, Stephane Chéramy has led what some might call a very sweet life. Creating confections like ice cream, pastry, cakes and chocolate desserts is his forte.

As Executive Pastry Chef for Grande Lakes Orlando, Chéramy oversees both The Ritz-Carlton Orlando and the JW Marriott Orlando’s 24-hour pastry operation and a team of 39, and is responsible for the execution of all dessert and pastry production for the resort. Chéramy’s creativity and expertise in the art of patisserie are well represented throughout Grande Lakes Orlando’s food and beverage outlets including Highball & Harvest. His luscious creations are also featured in the hotel’s banquet and special events menus.

He was bestowed the medal and diploma by the Académie Culinaire de France in June 2012. Before joining the Grande Lakes Orlando culinary team in May 2006 as Executive Pastry Chef, Chéramy was the Executive Pastry Chef at The Ritz-Carlton, Sarasota. Prior to that, Chef Chéramy worked at the AAA Five Diamond, Forbes Five-Star-rated Ritz-Carlton, Naples.

Matt Cristi, Restaurant Manager

In overseeing the launch of Highball & Harvest, Matt Cristi has built an all-star team of individuals who are passionate about local food, a craft beverage program and comfortable service. As a Florida native, Matt Cristi is a graduate of the Rosen College of Hospitality Management at the University of Central Florida. In the last decade, he has established an elite food & beverage career at some of the finest restaurants and hotels in Orlando. Cristi brought his leadership talents to The Ritz-Carlton Orlando, Grande Lakes in 2012 and played in integral role in developing Highball & Harvest where he currently manages the front of the house operations.

Group Dining

Highball & Harvest is the perfect place to host company luncheons, cocktail receptions, rehearsal dinners and other social gatherings. Enhanced by warm and elegantly rustic surroundings, impeccable service and Chef de Cuisine Mark Jeffers’ Southern-inspired culinary touch, enjoy an event that will undoubtedly leave both visual and palatable impressions.

It would be our pleasure to host your group for a private dining experience. Please contact Restaurant Reservations: (407) 393-4648.

Private Dining Room: Discover the modern approach of Southern-inspired farm-to-table dishes in our stylish private room. (Up to 46 guests)

Small Private Room: A warm and inviting atmosphere ideal for intimate events. (Up to 35 guests)

Market Station: For fun, interactive events, perfect for an indoor station-style reception. (Up to 30 guests)

Cocktail Table: Experience signature handcrafted cocktails and interact with your personal Bar Chef. (Up to 8 guests)

Chef’s Table: Embrace the real, artisanal and inspired cuisine H&H has to offer and treat your party to a one-of-a-kind dining experience with our passionate chefs. Learn the secrets of modern, Southern-inspired food and take a few culinary secrets with you. (Up to 8 guests)

Fountain Courtyard: Enjoy a casual reception in our Fountain Courtyard and be delighted by the beautiful Florida weather. (Up to 60 guests)

Terrace: A beautiful covered terrace will provide a relaxing atmosphere overlooking the lake, golf course and gardens. (32 guests for dinner; 50 for reception)