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Tell us about your journey from being hired to make coffee and wash dishes to becoming the Director of Operations at Gruppo Terroni?
My mother actually had an old antique store across the street from Terroni on Queen St. for a few years and I had been there a couple of times as a teen, sitting at the bar for an amazing pizza and an Aranciata. At 18 years old, I had graduated highschool and needed to make some money! I popped into Terroni Queen with resume in hand and got hired almost on the spot to work the espresso machine and wash dishes... I fell in love with the industry and the Terroni culture immediately and worked 7 days a week! I truly loved going to work.. From there, I worked hard (had a lot of fun) and continued to grow and learn. I became a bartender and server, then a bar manager, manager, GM at a few locations and alas, here we are. It's been 23 years, I'm currently the Director or Operations for the group and still working hard, growing and learning every single day. And still in love with the amazing Terroni Culture.
What do you enjoy most about your job?
Always the people. Seeing regular guests in all the locations that I've known now for 10, 20 years. I knew them when their kids were babies and now those kids are working for us!! And the kitchen, floor staff, managers and GMs that are still working in the locations after so, so many years, loving what they do.
Lastly, watching others grow and helping them to do so, whenever I can
You’re a Dad to two beautiful little humans - has this impacted your leadership style and the way you approach your work?
My kids affect and breathe life into everything I do. They make it easier to push through on those hard days that we all have as professionals and humans. And they LOVE Terroni, which makes me happy. And they have made me a better human, so I can only hope they've made me a better leader :)
Who or what inspires you most?
Honestly, Cosimo and the Mammoliti family. Their passion for and pride in what they do and what they've created in the Terroni brand is contagious. There is no compromise on quality in any piece of the restaurants and what we offer... Even through these last couple of very challenging years, Cosimo's drive to succeed and deliver something great never faltered- That kept and keeps me going always.
You’ve been a part of the Gruppo Terroni family for almost 23 years. What has convinced you to remain part of the family for so long?
Growth... for myself, for the company. It has never stopped and as such, I've never wanted to leave. Growth as humans keeps us happy and engaged and I've ALWAYS been able to have that with this company. I am grateful.
You’ve seen Gruppo Terroni grow from one or two locations to the size it is today - what has been the biggest positive change you’ve witnessed over the years?
I would have to say the addition of our Spaccio locations- This has allowed us to centralize the production of so many of our products, recipes - Dessert, Bread, fresh pasta, sauces, pizza dough - All of these items for 100% of our locations are now created fresh in our Spaccio locations daily, allowing us to provide our guests across every location with the most consistent and highest quality product possible. This was always a dream of Cosimo's and is now a reality and an amazing change in the business.
The all-important question: Pizza or Pasta?
Hmmmm. Too hard, I decline to answer this question.
What is your favourite Terroni dish?
San Giorgio, Garganelli Geppetto, C'T Mang. Sorry, can't do one, Lol
