Scott Pizzo, Chef de Cuisine of Highball & Harvest has a wealth of restaurant experience.
His Culinary career began in 2007 after graduating from Le Cordon Blue Culinary School. He joined Norman’s here at The Ritz-Carlton Orlando, Grande Lakes where he grew into the position of Chef Tournant. He then moved on to Dragonfly restaurant as their Chef de Cuisine, during which he helped restructure and grow their business to its current success. Afterwards, Chef Pizzo moved to The Ravenous Pig as Executive Sous Chef under Chef James Petrakis; where his passion for
southern food and the farm to table movement really flourished. Due to his success at The Ravenous Pig, Chef Petrakis moved Scott to become the Chef de Cuisine of Cask & Larder before Scott finally returned back to The Ritz-Carlton Orlando, Grande Lakes now as Chef de Cuisine at Highball and Harvest.