Chef Nunzio Scordo’s love affair with Southern food started in Birmingham, Alabama, when he was hired as executive chef for the famous Hot and Hot Fish Club. Working with owner Chris Hastings and his close group of farmers and local producers opened up a new world of possibilities.
After leaving Hot and Hot, Nunzio went on to work with Frank Stitt of Highlands Bar and Grill, where he spent time honing his skills and further developing his appreciation for ingredients and traditions of the South. He now calls Raleigh home and is the owner of Driftwood Southern Kitchen at Lafayette Village in North Raleigh. When Nunzio is not at the restaurant, you can find him traveling, mainly in the beautiful mountains of western North Carolina.