Chef Nicholas Zito ~Paradise Pier Hotel, Disneyland … · with a smile. And he recalls ... Chef...
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He started as a chef at Steakhouse 55, then transitioned to his job as restaurant chef at Disney’s Paradise Pier Hotel where he oversees PCH Grill, Surfside Lounge lobby bar, banquets, room service and poolside dining. “Paradise Pier is all about California theming and flavors,” says Zito. PCH Grill (PCH stands for Pacific Coast Highway) is all about California tastes, from a fresh sustainable catch of the day to California gluten-free lemon pound cake with fresh local berries. Even the classic burgers get a Cali twist, like the La Mesa burger, served on a pretzel roll with Anaheim chiles and pepper jack cheese. With the catering menu, his team cleverly has themed menus to beach cities along the coast: San Ysidro, the southernmost part of San Diego County is the name for the Mexican- themed menu, for instance; Monterrey Bay is the name for the seafood-inspired menu. “A little indulgent, a little healthy, we like to make all our guests happy,” says Zito. He describes his culinary style as simple and tasteful, not overly produced. “I like to work with three or four flavors, tops, and bring out the best.” With Level 1 certification from the Court of Master Sommeliers, Zito enjoys pairing wine as part of the menu story. And most of all, he says he enjoys “watching guests enjoy their meal and leave the dining room happy.” F rom Walt Disney World ® Resort to Disneyland ® Resort, Chef Nicholas Zito has spent his entire culinary career cooking for “e Mouse.” “As a kid growing up in South Florida, we had annual passes to Walt Disney World,” says Zito. “It was a magical place for family vacations.” His dad was a fireman who always cooked for everybody, and, in their big Italian family, it was inevitable that Zito would step up. “I’m the guy who takes over in the kitchen,” he says with a smile. And he recalls watching Julia Child cooking shows as a teen-ager, and the thrill of meeting her at the Epcot ® International Food & Wine Festival. “As a kid growing up in South Florida, we had annual passes to Walt Disney World.” “I like to work with three or four flavors, tops, and bring out the best.” Zito headed to Walt Disney World ® Resort aſter high school graduation for on-the-job training and chef certification from the former Disney Culinary Academy. He started kitchens in the Magic Kingdom ® Park then moved to Disney’s Grand Floridian Resort & Spa to help open Flagler’s (now Cítricos). Aſter stints at Disney’s Wilderness Lodge Resort and Disney’s Boardwalk Resort catering, Zito had his “I’m going to Disneyland!” moment when his wife was offered a job at the Disneyland ® Resort and they made a family decision to move across the country. Chef Nicholas Zito ~Paradise Pier Hotel, Disneyland ® Resort~ GS2012-7697 ©Disney
Transcript of Chef Nicholas Zito ~Paradise Pier Hotel, Disneyland … · with a smile. And he recalls ... Chef...
He started as a chef at Steakhouse 55, then transitioned to his job as restaurant chef at Disney’s Paradise Pier Hotel where he oversees PCH Grill, Surfside Lounge lobby bar, banquets, room service and poolside dining. “Paradise Pier is all about California theming and flavors,” says Zito. PCH Grill (PCH stands for Pacific Coast Highway) is all about California tastes, from a fresh sustainable catch of the day to California gluten-free lemon pound cake with fresh local berries. Even the classic burgers get a Cali twist, like the La Mesa burger, served on a pretzel roll with Anaheim chiles and pepper jack cheese.
With the catering menu, his team cleverly has themed menus to beach cities along the coast: San Ysidro, the southernmost part of San Diego County is the name for the Mexican-themed menu, for instance; Monterrey Bay is the name for the seafood-inspired menu.
“A little indulgent, a little healthy, we like to make all our guests happy,” says Zito. He describes his culinary style as simple and tasteful, not overly produced. “I like to work with three or four flavors, tops, and bring out the best.”
With Level 1 certification from the Court of Master Sommeliers, Zito enjoys pairing wine as part of the menu story. And most of all, he says he enjoys “watching guests enjoy their meal and leave the dining room happy.”
From Walt Disney World® Resort to Disneyland® Resort, Chef Nicholas Zito has spent his entire culinary career cooking
for “The Mouse.”
“As a kid growing up in South Florida, we had annual passes to Walt Disney World,” says Zito. “It was a magical place for family vacations.”
His dad was a fireman who always cooked for everybody, and, in their big Italian family, it was inevitable that Zito would step up. “I’m the guy who takes over in the kitchen,” he says with a smile. And he recalls watching Julia Child cooking shows as a teen-ager, and the thrill of meeting her at the Epcot® International Food & Wine Festival.
“As a kid growing up in South Florida, we had annual passes to Walt Disney World.”
“I like to work with three or four flavors, tops, and bring out the best.” Zito headed to Walt Disney World® Resort after high school
graduation for on-the-job training and chef certification from the former Disney Culinary Academy. He started kitchens in the Magic Kingdom® Park then moved to Disney’s Grand Floridian Resort & Spa to help open Flagler’s (now Cítricos). After stints at Disney’s Wilderness Lodge Resort and Disney’s Boardwalk Resort catering, Zito had his “I’m going to Disneyland!” moment when his wife was offered a job at the Disneyland® Resort and they made a family decision to move across the country.
Chef Nicholas Zito ~Paradise Pier Hotel, Disneyland® Resort~
GS2012-7697 ©Disney
