The son of first-generation Italian immigrants, Chef Anthony Russo grew up in a New Jersey home where the kitchen was the center of family life. There was always cooking and baking at home, and many of the ingredients came from the family garden, just as his Grandpa and Nona Russo did back in Avellino, Italy.
“[My first restaurant] was 800 square feet. I had a pizza oven, a dough mixer and two tables. That’s it. I could only sit eight people.”
Anthony Russo, CEO & Founder
Russo’s New York Pizzeria