Time and time again, junior Angelo Pizzo’s co-worker at Serra’s Pizza disobeyed his orders. Pizzo, an employee at his family’s restaurant, decided it was time to put his work-shy colleague back in line.
“This is how it is,” Pizzo told him. “I’m the boss, either you accept it, or you get out.”
There were no further problems.
At Serra’s Pizza, there is an unspoken rule: don’t mess with Angelo Pizzo. When he walks through the doors of the restaurant, his entire persona changes.
“I leave that happy lovable guy that I normally am outside and pull out the demon inside of me,” Pizzo said. “When my reputation is on the line, it’s a priority that I get my stuff done so I don’t look bad.”
Pizzo has made it his goal to be fearless in everything he does. Every morning, he wakes up and looks at himself in the mirror and says, “I’m a badass.”
“Saying that energizes me and makes me feel unstoppable,” Pizzo said. “It gives me that extra boost that I need to get through my busy day.”

Going wherever he is needed, Pizzo makes sure all aspects of the restaurant are running smoothly. He feels most comfortable working in the kitchen, putting the cooking skills that he acquired over the years to the test. In there, he is in command.
“I’m not just the authority because it’s my family’s kitchen,” Pizzo said. “I’ve put my blood, sweat and tears into that business, picking up various cuts and burns along the way, so I think I am qualified.”
Pizzo’s future goals, however, have nothing to do with working in the food industry.
“The thing about the restaurant business is its incredibly stressful,” Pizzo said. “Before I discovered my love for working in the kitchen, I had a love for Disney.”
Pizzo’s family has taken annual trips to Disney World ever since he was a kid, each time captivating his imagination and inspiring him to one day create movies for the company.
“It makes me feel like a little kid every time we visit,” Pizzo said. “It has become a part of my life. Every time school gets out at the end of each year I have something to look forward to.”
Pizzo hopes to utilize the work ethic that he has developed over the years in order to get his foot in the door of the tedious profession.
“I want to do what I love, and that is my passion,” Pizzo said. “Just I have done at the restaurant, I will work way to the top and achieve my dream.”