Planning to open or optimize a pizzeria?
Helping food businesses combine Italian product quality with structured, scalable
operations.
Project Completed
Certified Professionals
Years Experience
My journey in the food industry didn’t start in an office, but on the production floor. In 2020, following my certification as a Professional Pizza Maker, I launched Pizzaelievitati.com—a digital project dedicated to sharing my passion for dough, fermentation, and hands-on bakery experimentation.
Seeking international challenges, I moved to Munich to work as a Pizza Chef. Immersed in the fast-paced reality of high-volume service, my focus shifted from ‘how to make a great product’ to a deeper strategic question: why do some food businesses consistently thrive while others struggle?
This realization pushed me toward Operations and Management, where I discovered that premium quality is only sustainable when backed by rigid structure and scalable systems.”
In 2022, my professional journey reached a turning point in California. Immersed in one of the world’s most competitive markets, I realized that Italian quality must be powered by American scalability and operational speed.
This insight led to the development of Italian Pizza 2.0, a food-tech concept designed to bridge the gap between traditional craftsmanship and automated efficiency. By focusing on automated hot pizza systems, I explored how to maintain the integrity of a premium product while eliminating the bottlenecks of traditional production.
Following a successful public milestone in October 2025 at a wine bar in Livermore, CA, the project is now entering its operational readiness phase. This experience redefined my mission: I no longer just build recipes; I build the SOPs (Standard Operating Procedures) and technological frameworks that allow food businesses to scale without losing their soul.
I operate at the intersection of technical craftsmanship and process engineering. My mission is to transform product excellence into a solid, scalable business model. I don’t just refine recipes—I design operating systems based on rigorous SOPs (Standard Operating Procedures), data management, and human capital optimization to ensure measurable performance on an international scale.
My tenure as Manager & Administrator at L’Antica Pizzeria Da Michele in Berlin marks the intersection of technical mastery and strategic F&B management. This experience, featured in FRIEDA Magazine (friedamagazine.de), demonstrates my ability to transform historical tradition into a high-performing, scalable business model.
Beyond perfecting the dough, my focus is on engineering the systems that drive success: operational discipline, team workflow optimization, and performance-based management. I bridge the gap between the craft of the Pizza Chef and the rigour of an Operations Manager.
Today, I translate these real-world insights from the markets of Italy, Germany, and the USA into my Professional Training programs. I don’t just teach recipes; I provide the operational blueprint for professionals and entrepreneurs who demand consistency, efficiency, and international growth.
