Facilitating and operating the renowned Chef Gabriele Bonci' s Roman Pizza al taglio in the United StatesWelcome to Rome’s Bonci a magical by-the-slice pizza place, marked by the infectious energy of chef-owner Gabriele Bonci. His penchant for baking ultimately led him to open Bonci, Rome’s most revered Pizza Al Taglio place in 2003. Pizza “Al Taglio” differs from the round personal Pizzas as it is a rectangular slab of dough that is cut into quadrilateral slices and sold by weight, allowing customization in both price and variety. To call Gabriele’s preparations “pizzas” would be diminishing. To call him a “pizza chef” isn’t enough; Vogue magazine said it best “The Michelangelo of Pizza”. Over the years, Bonci has reconstructed the Roman-style pizza creating one of a kind culinary experience to excite the adventure diner with uncommon variety of flavors combinations, and comfort the safe traveler with familiar classics. Our Fast, Customizable, and Affordable operation revolves around our Scratch Kitchen and our sincere passion for superior quality ingredients. The research starts with the flours used, our own blend of wheat and cereals, rich in spelt, called j“Pane di sempre” (Bread of all time). Whether of minor cereals or wheat, all the flours used for the pizza are organic and fresh, meaning that they are live, rich in germ and fiber and strictly ground with natural stone. The end result is a light, delicate pizza with very big bubbles and, at the same time, a very crunchy and intense consistency. Daily, we make our dough using a sourdough starter dating back to World War I; daily, we slow roast our natural meats for sandwiches; daily, we buy fresh local seasonal vegetables. We take pride in rewarding Guests with a rush free, one on one personal service experience at the time of ordering but fast to deliver the product.

Began as the Midwest Partner opening and operating restaurants in the Great Lakes area. Became RVP for the Northeast and in 2007 was promoted to COO.

COOFirst person hired after the company was bought by private investors. I was hired to run operations in Michigan; Had oversight for regional managers, recruiting, training, construction/facilities, and HR. At the time I left the company, I had 70 restaurants throughout the region

Started in Management and was promoted to General Manager in 1986; , was promoted to the first Area Director on 1987 and moved to Dallas, Texas to oversee the Southwest. Opened 14 restaurants during tenure across the South and Southwest.

Started as a unit employee throughout college, moved into Training dept after graduation, in charge of beverage training on the East Coast, moved to Operations in 1982 and achieved the level of General Manager. Worked