NATHAN HARDIN APPOINTED CHEF DE CUISINE OF HIGHBALL & HARVEST AT THE RITZ-CARLTON ORLANDO, GRANDE LAKES
Orlando, Fla. – July 15, 2015 – Nathan Hardin has been appointed Chef de Cuisine of Highball & Harvest at The Ritz-Carlton Orlando, Grande Lakes. In this position, he will oversee 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.