— Our Story —
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Lead Staff
Scott Pisani
Owner & Executive Chef
Aly Lynch
Front of House Manager
Our mission is to share our passion for great cuisine and locally grown produce by creating a space for our community and our staff to come together on a journey of sustainably sourced, exquisite food and drink.
Welcome to Pazzo. Where the farm to table concept is more than a concept—it’s an ideal.
Pazzo starts by sourcing only the freshest local ingredients nurtured and harvested in our own community and incorporate farmers and artisans from neighboring communities to create a seasonal menu inspired by an fusion of global and cultural practices. We utilize the very best of the abundance of items the Northwest offers pertaining to organic, locally sourced produce as well as free-range and antibiotic free, humanely harvested meats and wild locally caught seafood. Our menu items showcase each protein, fruit, vegetable, grain, wine or dairy product at the peak of its flavor ensuring each guest walks away feeling like they have joined us on a gastronomic adventure.
about the chef
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Scott’s passion for food began as a child cooking alongside his grandmother and mother learning the secrets of the best Italian and Swedish dishes. His intrigue grew while acting and playing drums at a local dinner theater. The stage crew often found him sitting on a stool watching the chefs prepare meals while teaching him how to grill the perfect mushroom and dice a perfect onion. That dream turned into reality several years ago when he gave up sitting behind a desk and enrolled in Lane Community College’s Culinary Arts and Hospitality Management program. During school he worked for the same dinner theater that had originally captured his attention. He learned the secrets of a brunch menu, how to make a lunch menu different from the rest, and how to utilize the best of what the Pacific Northwest has to offer in his appealing dinner concepts.
After school he accepted a position as a line cook at Marlboro’s Crazy Mountain Guest Ranch in Montana. Here, he had the opportunity to experience the creation of meals with chefs from all over the nation. Since returning to Oregon, Scott spent years working his way up from Sous Chef at the former Koho Bistro to Executive Chef at the former Rain Northwest, accepting positions in the interim to consult for some of Eugene’s largest restaurants.
In 2018, Scott and his team won the prestigious “People’s Choice Award” at Eugene’s Chef’s Night Out.