My story

1996

Growing up playing soccer and with a ball at my feet, at the age of 7 it’s very clear to me that I am in love with 3 things: soccer, Del Piero, and Juventus.

2013

After about 20 years spent on soccer fields, I decide to abandon my dream and start a university course in London. At the same time, my journey in the restaurant industry also begins: first as a dishwasher and shortly after as a pizza chef. In London, I discover a new love and an infinite passion: pizza.

2017

In May 2017, I graduated with a ‘First Class Degree’ in Marketing and was awarded a scholarship. Meanwhile, I also gained almost 5 years of experience as a professional pizza chef. From this moment, I began a deep study of Neapolitan pizza and the baking processes that characterize it.

2018

After 5 years, I left London. In January 2018, I moved to Brisbane, Australia, where I started working as a pizza chef in venues with different concepts: from Neapolitan pizza to Classic Italian pizza, from wood-fired ovens to electric ovens.

2019

In December 2019, I accepted to manage the pizzeria of a local osteria. I radically changed the product, communicated it to the local community both online on various social media platforms and offline through demonstrations, and in less than a year we tripled our weekly sales. In 2020, I brought my dear friend Hari into the team, and he now successfully manages the pizzeria.

2021

In May 2021, I moved from Brisbane to Melbourne and started working at one of the city’s most iconic and crowded venues, the Arbory Afloat, making 800 to 1200 pizzas a day.

2021

In December 2021, I began my collaboration with Fudemy Srl, the largest one-to one consulting company in the baking industry, as a Master Tutor for Classic Italian Pizza and Neapolitan Pizza. In just one year, we counted hundreds of consultations for both pizza enthusiasts and professional pizza chefs.

2022

At the beginning of 2022, I received a job offer from California to manage the opening of the new Angelo Pizza scheduled for the first few months of 2023. Therefore, I left Australia after more than 4 years to relax and prepare for the ‘American Dream’.

My story is very simple: it starts with a great passion for soccer, Del Piero, and Juventus. Despite chasing this dream for a long time and achieving some satisfactory results over the years, at the age of 22, I felt the need to move abroad to start a new university career.

I arrived in London, like many, without knowing much English but with a lot of enthusiasm. I started working in hospitality, first as a dishwasher, and shortly after as a pizza chef. From this job, born out of necessity, grew a great love and endless passion for making pizza and the whole baking process.

In the following years, I was able to access Middlesex University and complete my studies that led me to become a Doctor of Marketing & Business.

In parallel, I acquired new skills as a pizza chef, both through the experience gained over the years and through the training courses attended at various national mills and Italian baking academies.

In 2018, I moved to Brisbane, Australia, and started working in restaurants with different concepts: from classic Italian pizza to Neapolitan pizza, from electric ovens to wood-fired ovens. I continued my training path with Giovanni Tesauro, to specialize further in other products such as Roman-style pizza, Genoese focaccia, and Milanese-style pizza by the slice.

In the same year, I decided to start developing my personal brand, documenting my passion for pizza and my work. In this regard, my university studies helped me significantly, as over the years, I managed to amass more than 150,000 followers on various social platforms. This gave me great exposure and many job opportunities.

In 2019, I was offered the opportunity to manage the pizzeria of a local Italian tavern in Brisbane. We radically changed the product, and after careful communication both online on various social media platforms and offline through demonstrations, we managed to triple sales in just one year, even during the pandemic.

In 2021, I moved to Melbourne and started working as a pizza chef at Arbory Afloat, one of the city’s most iconic venues where we used to make 800 to 1200 pizzas per day.

Also in 2021, my collaboration with Fudemy Srl begins, the largest one-to-one consulting company in the baking industry, as a Consultant and Master Tutor for specific products such as Classic Italian Pizza and Neapolitan Pizza.

In just one year, the success is outstanding, with hundreds of pizza enthusiasts and professionals pizza chefs benefiting from personalized consultations, ensuring both myself and Fudemy to exponentially grow as a brand and company.

In the first few months of 2022, I sign a contract that will take me to California in 2023 to manage the opening of “Angelo Pizza” in San Diego. In May 2022, I return to Italy to relax, enjoy my family, and prepare for the “American Dream.”

The future is yet to be written, but only with commitment and dedication I will be able to keep working on achieving my dreams.