FROM ITALIAN ROOTS TO NEW YORK PIZZA EXCELLENCE

Meet John Raimondi

Learn about John's journey from Mola di Bari, Italy, to decades of restaurant ownership and hands-on New York-style pizza expertise.

Italian roots. Long Island experience.

John Raimondi's story begins in Mola di Bari, a coastal town in Southern Italy's Puglia region. After immigrating to the United States with his family in 1973, John grew up on Long Island. By age 14 he was making pizza, and at 21 he purchased his first pizzeria.

John graduated from West Babylon Senior High School and earned an Associate Degree in Food Service Administration and Restaurant Management from SUNY Farmingdale.

More than three decades of restaurant ownership have shaped his work as a restaurateur, pizza trainer, and business mentor.

Restaurants, training and community

His businesses have included Café Europa in West Islip, Brunello's Pizza & Pasta in West Babylon, Our Little Italy Pizza & Pasta, and Raimo's New York-style pizza trailer.

John's approach combines attention to dough, sauces, ingredients, preparation, restaurant operations and guest experience. Through Raimo Pizza Consulting he shares practical lessons with owners and kitchen teams.

Hands-on knowledge

Traditional New York-style pizza techniques grounded in years of restaurant experience.

Restaurant operations

Menu development, preparation consistency, training, and ingredient sourcing.

Community-minded

A history of involvement with local schools, charities, youth sports and Long Island organizations.

Consulting and training can be offered in English, Italian and Spanish.

START THE CONVERSATION

Ready to build something great?

Speak with John about your restaurant, pizza training goals, or upcoming plans.

Contact John Call 631-831-2499