Knightly News

Feeding the Next Generation of Knights

On any given day in the Webster Refectory, students bite into crisp apples or munch on eggplant moussaka. During this holiday season, favorites like local satsumas and sweet potatoes are added to the menu. No matter the time of year, Chef Pat and his team prioritize a variety of fresh, healthy, student and adult-friendly options. For several years now, this fresh produce has been supplied by Episcopal alumnus Hayden Pizzolato ’14, and there’s something special about a school graduate feeding the next generation of Knights.  

Pizzolato is a fifth-generation member of his family’s business - Southside Produce. After earning a degree in marketing from LSU, he joined the business as the head of the company’s wholesale division. He oversees the procurement and delivery of produce to area restaurants, grocery stores and schools, including his alma mater. “I feel like it’s really come full circle,” says Pizzolato of his role in providing healthy foods for Episcopal. “It’s incredible.”

After so many years in business, the Pizzolato family has connections with farmers and growers around the world. Ultimately, these partnerships benefit Southside customers, including the Episcopal community. “He has a good foundation for what our students need after we fed him for 14 years,” says Webster Refectory veteran, Mary Johnson. “We appreciate that he’s continuing that with the freshest produce.”

Pizzolato says the family strives to “get as local as we can,” but when crops are out of season in this area, they rely on farmers beyond Louisiana, including places like Washington, California, Mexico, Canada and Belgium.

A Family Affair

Family is a huge factor in Pizzolato’s life beyond business. Like his father, his hobby is flying airplanes. “Some of my best memories are in planes,” he says. “I have memories of being in a car seat in a helicopter.” He also recalls holding his Cub Scout flashlight so his dad could see when the plane’s instruments went dark. Pizzolato has been flying since he was 16 years old and says he was the youngest person taking lessons at the time. He is currently working on his helicopter pilot’s license and looks forward to adding that to his skill set.

A Knight since kindergarten, Pizzolato considers Episcopal a part of his extended family. “I loved Episcopal,” he says. “You’re not just a number, you’re a part of a family.” Looking back, Pizzolato, whose sister is also an Episcopal graduate, says the teachers made his school experience impactful. Pizzolato was an athlete, playing baseball, golf and running cross country. While he says he wasn’t necessarily a runner, he was motivated by Coach Dupe. “I continued because I wanted to be coached by him,” he says. “He’s just such a great leader, and he just connects with everyone so well.” Even now, Pizzolato remembers the cross country motto – Go Knights! Good People! Have Fun! State Champs!

Thankful for Episcopal

Episcopal was one of the first places Pizzolato approached for wholesale services once he got the division up and running. Chef Pat is grateful for the partnership. “He’s a good listener,” he says. “He looks far and wide for the produce that we need to help our Knights succeed.”

For his part, Pizzolato appreciates the opportunity to remain connected to the school that means so much to him. “Episcopal made me who I am today,” he says. Now, Pizzolato plays a role in the lives of current Knights by providing fresh ingredients to keep student brains learning.

Join us in thanking Hayden for helping feed the next generation. This holiday season is sure to be tasty in Webster Refectory, thanks to his efforts!

The Episcopal School of Baton Rouge 2024-2025 application is now available! ​For more information on the application process, to schedule a tour, or learn more about the private school, contact us at [email protected] or 225-755-2685.