ANDREW
SCUDERA
From bus boy to restaurant owner, my story is the same as many that have a passion for the pizza life. I am a world champion pizza maker, winning the nontraditional division in 2012 in Las Vegas at the International Pizza Expo. My restaurant has a long history of participating and winning pizza competitions. Goodfella’s has won best pizza in America in 1992 and 1993 in Las Vegas and the Jacob Javits Center in NYC. We also won 1st place in Las Vegas Pizza Expo in 2001, 2007, 2009 in the nontraditional categories. I also am the owner and instructor of the Pizza School of NY, teaching hundreds of students from all over the world the art of pizza.
Restaurant Owner
Goodfella’s Brick Oven Pizza
1995 to Present
I started in 1995 at Goodfellas Brick Oven Pizza in Staten Island NY as a bus boy. I was promoted to general manager 2 years after and became a partner in the business in 2007. I have traveled the USA as a corporate trainer and helped open over 12 Goodfella restaurants throughout the country. We have been in business over 30 years, opened the Pizza School of NY in 2012 as well as New York Brick Oven Company and help people all over the world achieve their dream of being a restaurateur.
We have also had the privilege of being the favorite pizza place amongst some famous people and have baked for Regis Philbin, Tom Cruise, Penelope Cruz, Mike Bloomberg, Rudy Giuliani, John Franco… and many many more. Goodfella’s is the home of the fork gate scandal (google it!) We also catered the Presidential Yacht in Washington DC.
Pizza School of NY
Master Instructor
2012 - Present
Since 2012 till present, I have instructed hundreds of people from all over the world that are looking to jumpstart their dream of becoming a restaurant owner, specializing in wood fired brick oven pizza. What makes the Pizza School of NY special is that we only take one student per week. Our class takes place in a full service environment live with staff and customers. Keeping our course one on one allows our students to get the instruction they need specific to their concept, while giving them a sense of reality that goes along in running a busy and successful restaurant.
