About me

I’m Mauro Abronzino, an Opening Pizza Chef and Restaurant Consultant based in Scotland.

Originally from Molise, Italy, I’ve spent the last decade helping restaurants across the UK open and scale successful pizzerias.

 

My journey started in London in 2017, where I began working as a pizza chef and quickly moved into leading roles — opening and managing several restaurants for major hospitality groups.

Through those experiences, I learned that a great pizzeria isn’t just about the dough — it’s about the people, the process, and the passion behind it.

 

Today, I work with restaurant owners, chefs, and investors to bring authentic pizza concepts to life.

From dough recipes and workflow design to team training, supplier setup, and menu development, I provide end-to-end guidance for smooth, successful openings.

 

I believe in simplicity, authenticity, and teamwork — values that have shaped every project I’ve been part of.

My approach

Every pizzeria opening is different — but success always starts with the right foundation: people, process, and product.

 

My approach combines hands-on pizza expertise with strategic restaurant planning.

I work closely with each client to understand their vision, then build a clear and practical system that connects dough, workflow, and training.

 

Rather than offering theory or generic advice, I bring real kitchen experience and step-by-step guidance.

From designing the prep area to developing recipes and training staff, I make sure every part of your operation works in harmony.

 

The result is a pizzeria that opens smoothly, maintains consistency, and delivers authentic quality every single day.

 

 

 

 

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Core Principles

 

 

  • Authenticity: Real Italian technique adapted to your concept
  • Efficiency: Systems built for speed, quality, and consistency
  • Training: Empowering teams to perform with confidence
  • Partnership: I treat every project like it’s my own restaurant