Hi, My name is Anthony Falco and I'm an international pizza consultant. I help people achieve their dreams of starting pizzerias and perfecting their craft. My services include kitchen design, equipment selection, natural fermentation techniques, staff training, menu development, food costing, social media strategies and more.
I've helped people all over the world create stand out pizza programs and world class food brands.
Email me and let's make a pizza party happen.
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, and currently has projects in development in Argentina, Spain, Australia, Kuwait, India and Singapore.
He resides in Williamsburg Brooklyn with his wife and two sons and is currently the most well known International Pizza Consultant in the world.