Stitt soon worked his way into the kitchen at Alice Waters' Chez Panisse.
From her he was introduced to Olney, who was living in Provence and compiling a
multi-volume TIME/LIFE series on cooking. He became Olney's assistant.
While there he met other notable chefs and food writers such as Julia Child,
Jeremiah Tower, and Simone Beck. He also took menial jobs, such as grape
harvesting, that would allow him to learn more about foods. While there he began
working on ideas for marrying Southern foods with French cooking techniques that
would set the tone for his flagship restaurant.After leaving France, Stitt worked in the Caribbean for a while before
returning to Alabama. He took a job as a sommelier at a wine shop and as a chef
for the Hyatt House hotel while teaching cooking classes privately. He was unable
to interest local banks in loaning him money to start his own restaurant, so he
approached friends and family. His mother re-mortgaged her house to help out,
and Highlands Bar and Grill opened in November 1982. The restaurant quickly became a success,
allowing Stitt to repay his investors within four years.In 1988 Stitt opened Bottega Restaurant on Highland
Avenue, borrowing on Italian cooking traditions. Both restaurants spawned more casual siblings, Bottega Cafe adjoining Bottega in the Bottega
Favorita building, and Chez Fonfon next door to Highlands. Stitt's wife, Pardis serves as hostess, heading the "front of
house" staff at each location.Stitt's kitchens have directly influenced many local culinary talents, such as
Chris Hastings, owner of Hot and Hot Fish Club; Brian Somershield, co-owner of Trattoria Centrale; and Mauricio Papapietro, owner of Brick &
Tin. His activism on behalf of locally-grown farm products has energized the area's local food movement.
From her he was introduced to Olney, who was living in Provence and compiling a
multi-volume TIME/LIFE series on cooking. He became Olney's assistant.
While there he met other notable chefs and food writers such as Julia Child,
Jeremiah Tower, and Simone Beck. He also took menial jobs, such as grape
harvesting, that would allow him to learn more about foods. While there he began
working on ideas for marrying Southern foods with French cooking techniques that
would set the tone for his flagship restaurant.After leaving France, Stitt worked in the Caribbean for a while before
returning to Alabama. He took a job as a sommelier at a wine shop and as a chef
for the Hyatt House hotel while teaching cooking classes privately. He was unable
to interest local banks in loaning him money to start his own restaurant, so he
approached friends and family. His mother re-mortgaged her house to help out,
and Highlands Bar and Grill opened in November 1982. The restaurant quickly became a success,
allowing Stitt to repay his investors within four years.In 1988 Stitt opened Bottega Restaurant on Highland
Avenue, borrowing on Italian cooking traditions. Both restaurants spawned more casual siblings, Bottega Cafe adjoining Bottega in the Bottega
Favorita building, and Chez Fonfon next door to Highlands. Stitt's wife, Pardis serves as hostess, heading the "front of
house" staff at each location.Stitt's kitchens have directly influenced many local culinary talents, such as
Chris Hastings, owner of Hot and Hot Fish Club; Brian Somershield, co-owner of Trattoria Centrale; and Mauricio Papapietro, owner of Brick &
Tin. His activism on behalf of locally-grown farm products has energized the area's local food movement.