Anthony FalcoInternational Pizza Consultant
Anthony Falco first learned pizza making from his Sicilian grandmother. After starting his career as a web designer and internet entrepreneur in high school, he traveled the world, re-igniting his passion for food. At the age of 22, he opened his first restaurant in Seattle, a tiny pomme frite shop in the world famous music venue Neumos, on Capitol Hill. These two failures in entrepreneurship prompted him to move to New York where he met and worked with some bartenders who were about to open Roberta’s Pizza. He learned and perfected his pizza techniques there. He also cooked wood-fired Italian and American food under Nate Appleman (James Beard winner and Pulino’s chef) and Jean Adamson (Vinegar Hill House). Falco worked at Roberta’s for nine years and was involved in many aspects of the restaurant with a focus on all things pizza, as Pizza Czar. Since leaving Roberta’s in 2016, Falco has consulted in Sao Paulo, Bogota, Panama, Toronto, London, New York City, Chicago, Los Angeles, Seattle, Charleston, Iowa, Madrid and currently has projects in development in Belgium, Australia, Kuwait, India and Singapore. He resides in Williamsburg, Brooklyn with his wife and two sons and is currently traveling the world as an International Pizza Consultant.