The Culinary Perspective
At Highball & Harvest, the chef brings a thoughtful and ingredient-driven approach to the kitchen, shaping the restaurant’s identity among some of the most inviting restaurants in Orlando, Florida through a focus on seasonality, technique, and a strong connection to local sourcing.
Guided by Florida’s agricultural heritage, each dish reflects a balance of Southern tradition and contemporary creativity, expressed with care and intention.
A Journey Through Craft and Southern Influence
Chef Scott Pizzo began his culinary career and roots in Central Florida after his graduation from Le Cordon Blue Culinary School in 2007. He flourished as Chef Tournant under internationally acclaimed author and chef, Norman Van Aken at Norman's located at The Ritz-Carlton Orlando, Grande Lakes. His experience led him to Dragonfly Restaurant, where he took over the Chef de Cuisine position. Because of his adoration for American cuisine, and the desire to develop his skills, Pizzo made the move to The Ravenous Pig and Cask & Larder. Under Chef James and Julie Petrakis, he developed his zeal for southern inspired cuisine utilizing the region's agriculture and seasonal crops.
Chef Pizzo brings a commitment to bold, seasonal cuisine with new menu items such as: FL Grouper - made with Tokyo turnips, citrus braised black eyed peas, oxtail marmalade and ham chip; the Scallops and Rye made with Hops and Barley, old fashioned gastrique and caraway. His passion parallels Highball & Harvest's homage to infuse ingredients from local farms and fresh produce from our on-site farm into each dish and craft cocktail. Continuing this legacy, Chef de Cuisine Scott Pizzo, brings a refreshing twist to the southern culinary adventure the modern southern eatery celebrates.
