Mediterranean-inspired boutique waterfront property, The Hotel Zamora, welcomes new Executive Chef Louis Scaramuzzi to lead the culinary team at Castile Restaurant. In addition to overseeing food and beverage operations at Castile, Scaramuzzi will be responsible for conceptualizing and executing menus and culinary programming for the property’s new 360° Rooftop, which offers unobstructed, panoramic views of downtown St. Petersburg and the Gulf of Mexico.
Scaramuzzi brings more than 25 years of knowledge and experience to Castile’s talented culinary team, having helmed numerous kitchens throughout Florida and beyond. His most recent position was Executive Chef of the renowned Baystar Restaurant Group, where he partnered with local legend Chef Tom Pritchard at Florida restaurant staples; Salt Rock Grill, Island Way, Rumbas, Marlin Darlin and Salt Rock Tavern. While overseeing food & beverage operations for the six restaurants, Scaramuzzi managed a staff of 167 employees, facilitated vendor communication, and supervised catering for VIP events of up to 500 guests.
“The modern energy of Castile encourages a fun and innovative approach to cuisine,” said Scaramuzzi. “I’m really looking forward to showcasing traditional flavors with creative techniques to offer something new and different in St. Pete Beach’s up-and-coming culinary scene.”
Prior to his experience as an executive chef, Scaramuzzi served as a culinary consultant and event catering company owner, honing his skills in interpersonal communication, customer relations, and staff development. Bringing his well-rounded experience to Castile, Scaramuzzi plans to captivate a year-round audience of locals and guests alike with modern, yet authentic Mediterranean cuisine and creative craft cocktails that highlight fresh, Florida ingredients with a Spanish-influenced flair.
Scaramuzzi’s love of cooking developed at an early age. In the early 20th century, his grandfather, Anthony Dols, trained under acclaimed chef and restaurateur, Auguste Escoffier, known for popularizing traditional French cooking methods that make up the foundation of today’s culinary industry. In his hometown of Key West, Florida, Scaramuzzi’s father owned a local meat market and gourmet shop where he learned to make pastries after school as a child.
Castile has quickly become a local hotspot since The Hotel Zamora opened its doors in 2014, earning a ranking among Tampa Bay Times’ “Top 50 Restaurants” for 2015. Additional plans include designing food and wine pairing dinners and offering rooftop-cooking demonstrations.
