Blair Pietrini - Pietrini Pizza Napoletana

Owner / Master Pizzaiola · Pietrini Pizza Napoletana · Los Alamitos, CA · @pietrinipizza

Meet Blair Pietrini, the owner of Pietrini Pizza Napoletana (@pietrinipizza) in Los Alamitos, CA.

Opening a pizza restaurant didn't originate as Blair's dream, it was her husband, Gene's, but she was a driving force in turning it into a reality. "I'm still wrapping my head around the fact that this is my life now. My husband was so absolutely passionate about pizza. He grew up in Chicago, and his cousin and uncle owned a little pizza place in a strip mall with the quintessential red leather booths that did a huge takeout business. Gene loved any opportunity to head back into the kitchen and throw some dough and make a pizza. It was so obviously his happy place."

After graduating college in San Diego, California (where they met), Gene and Blair married in 1980 and had three children, a girl (Nicole) and two boys (Taylor and Landon). Gene worked as a financial planner and later served as a pastor for over 30 years. During these years, he never lost his love of pizza, or his dream of owning his own pizza place. "He was a meticulous planner, and I was the risk-taker. Every now and again I'd ask him, 'Are you ever going to do this?' And he'd say, 'Yes, I HAVE to do this', but so many people who have dreams never pull the trigger, so I said, 'Ok, I'm going to keep nudging you.'"

Blair never stopped encouraging Gene to live out his dreams. "Being a risk-taker, I didn't want to come to the end of our time saying 'We could'a, would'a, should'a. I'm good with it if it doesn't work, but I'm not good with us not trying.' I'd wake up some mornings at 1 or 2am and he would be looking at his phone researching cheese or tomatoes, and I'd think, 'this is not normal, just do something already.' He was waiting for the time to be just right (and we all know it seldom ever is) so I continued to nudge him along because I saw the joy that it brought him."

When their daughter Nicole was born in 1983, Blair bought Gene a square pizza stone from Williams Sonoma. That eventually led to a pizza oven in the backyard, then years later a portable Ooni. "Twice a month we would have 6-10 people over for pizza night and my husband would hardly visit with them. Instead, he'd go outside and just keep making pizza. Friends of ours have an Italian restaurant and they thought his pizza was really good, so they agreed to let us do 4 pop-ups at their place when they were closed. We had live music and charged $25 for three hours of 'all you can eat' pizza. At home he'd make 12 pizzas a night and now we were making up to 120 in 3 hours! That experience really helped push him to the next level and gave him a better understanding of what having a restaurant would be like. Our restauranteur friend recently revealed to my son and I that they had invited us to 'pop-up' hoping it would discourage us from following through on this 'pipedream'. They told us that they had strongly advised Gene NOT to open a restaurant (due to the difficulty and low success ratio of the restaurant business)."

This plan actually had the opposite result, as Gene just kept his head down, pumping out pizza after pizza and found the experience exhilarating! What was meant to discourage Gene only lit a fire under him even more.

Blair realized the risk of pursuing this dream. "I told Gene, we have a nice house, but I don't care if we have to move and live somewhere else. I don't want to live with a dream never realized or never attempted. To me, that would be the worst." Even once they committed to realizing Gene's dream, there were moments of doubt. "We opened right in the middle of Covid. Gene asked me if I wanted to pull the plug during the long, drawn-out building process, but I thought, 'no, it's now or never.' I'm beyond grateful that he was able to see his dream realized."

Two years ago, Gene passed away unexpectedly from a complication during back surgery. His extremely athletic life led to several injuries and surgeries over the years. He had been a pole vaulter in high school, a goalie on his college soccer team, and enjoyed surfing for years until he could no longer enjoy the sport due to the pain he was experiencing. Several months after @pietrinipizza opened, Gene's pain got so bad he was no longer able to stand long enough to make pizzas. "Towards the end, he would just come in and pull up a chair tableside with customers and chat it up with them, it made him so happy. Sometimes I'd have to go over and tell him to let them eat."

Their son Landon inherited Gene's passion for pizza. "In 2016, Gene was having issues with his back, but he had already registered for Tony Gemignani's pizza school in San Francisco. Part of the class included working the line in Tony's restaurant, and Gene realized he couldn't spend all of that time on his feet, so he sent Landon in his place. That was Landon's first real taste of what pizza making was like, the fire was ignited, and he became a certified Pizzaiolo."

Reopening after Gene's passing was bitter-sweet. "We were closed for a matter of weeks. I was sort of hiding out in the kitchen just making pizza and salads so I wouldn't have to talk to people, but little by little I found myself going out and talking to people once again, and it was very healing. It got a bit easier as the days went by. You need to have a purpose to get back up again. If I didn't have that, I would have had many more days in my bed. Showing up is half the battle. To be able to work with my son Landon day in and day out also makes it easier. My personal journey with grief has definitely broadened my awareness and sensitivity to people and what they are going through. For me, this is far more than just a restaurant or business. I always want our restaurant to be serving good food along with a huge helping of kindness and hospitality."

Hospitality is ingrained in Blair and her family. "We don't know a whole lot about the restaurant business, but I think it's in our favor that we work hard, and we will do what it takes to get the job done. We believe in our product and stand by the high-quality ingredients we use. Landon is equally as passionate about pizza as his dad was and I think our family's genuine love, concern and care for people translates into everything we provide at Pietrini Pizza."

They truly do care about people. For 25 years, Blair has run a nonprofit called Grateful Hearts Storehouse. She had an 8,000 sq ft warehouse with a food pantry. "We fed people 4x a week and sent trucks out 5x a week to secure food donations, feeding thousands each month. We had special needs programs and a 'Felon to Freedom' program." After Gene's death, Grateful Hearts scaled back considerably but has still been able to provide holiday meals for hundreds of families — including approximately 40 families this past year — along with providing gifts for over 100 military children in need as well as children with severe illnesses in 2023 through a toy drive held at Pietrini Pizza.

Additionally, Grateful Hearts partnered together with @pietrinipizza in their "Lifting up Lahaina" campaign this past August (where 50% of all Aloha pizza proceeds were donated) and were able to send more than $2,000 to the Maui Food Bank to assist in the feeding of displaced people (as a result of the Maui wildfires).

"Giving back to our community is something that is very important to us as a family, as is helping people in need." Realizing that running a restaurant is rather time consuming, Blair has sought ways to help those in her community through the restaurant itself. One way she has done this is by hiring individuals in need of a second chance. One such individual was a young man who was raised in the projects of Chicago who became involved with gangs, served prison time and, after being released, moved to California to start over. He found it difficult to find a job, but upon meeting him, Blair knew immediately that she wanted to provide him with an employment opportunity. "Team Pietrini" welcomed him with open arms and gave him the respect and dignity he deserved. This young man ended up exhibiting an incredibly strong work ethic and took pride in the product he produced. He was a valuable employee for a full year, up until the time he decided to move back home to rejoin his family in Chicago. He remains in contact with many of the staff to this day.

Pietrini Pizza has also joined in partnership with Homeboy Industries (the largest gang and ex-felon rehabilitation and placement program in the U.S.) in an effort to give graduates a second chance by providing training and employment at Pietrini Pizza to help them get a fresh start in life.

For Blair, @pietrinipizza has always been about more than just pizza. "The customer service and hospitality part of the business are some of the most important aspects for me. When people come into our restaurant, I want them to enjoy great food, great company, and great service. People have said that they feel like they are in our home kitchen, and that's beautiful. We don't want to feel like a corporation. We're endeavoring to be authentic to who we are while learning everything possible to sustain the growth we are experiencing."

For others out there, Blair is a testament to her own advice. "I'm no spring chicken, but I don't think it's ever too late to try something new, or to see your dreams realized. There are people who might count someone out simply because they are older, or a woman, or an ex-felon, or whatever. Everyone has a story, and it's about bringing our true authentic selves into every aspect of our business and making it uniquely our own. Some people choose what they do for monetary gain, but if it's not something you love doing, don't even attempt to go down that road. There's something about going into a restaurant and meeting the owner or chef and seeing right away that it's the passion of their heart. Tough times are going to come for everyone in both life and business. If you truly love what you do and are willing to fight for it, it helps you move forward with confidence. From all outward appearances, it was insane for us to start a restaurant this late in the game."

Family is of the utmost importance to Blair and it's where she draws strong boundaries. "I often have people giving me advice and telling me how many hours we should be open, etc. For us (especially because of what we have been through), I don't hesitate to let people know that I am not willing to sacrifice anyone on the altar of pizza. Family comes first, and though we'll give our best when it comes to business, what we do has to be sustainable. We need to expand and cross-train our staff, so that those who desire to have a life outside of the restaurant actually can."

Though owning a restaurant was never on Blair's radar, it surfaced as a result of her life with Gene. "I have worked in various restaurants over the years. I have been a dishwasher, a cook, a bookkeeper, a hostess, and a server, but never in my wildest dreams did I ever think that I would own a restaurant. Pizza didn't really come into my world until I met Gene. He talked about pizza endlessly through the years. Dates and vacations always involved pizza. He was so happy when we finally opened the restaurant and thrilled that 'our dream' had finally come true. (I later clarified that it was not my dream, but his dream — though my dream was actually for him to see his dream come true.) I'm thrilled that he did it. He took the risk and made it happen! @pietrinipizza isn't a huge place, but it's not a small place either. We have 86 seats inside and 25 outside. We have a beer and wine bar."

"Most people choose not to take the risk in the end and instead choose only to try to learn from the mistakes of others rather than their own, but it's all part of the journey. You can choose to become bitter about your situation, or you can have Landon's perspective, 'that these are the cards we were dealt.' It is what it is, and we can't go back and change what happened to us, but we can choose what we do from this point moving forward and allow those things to mold our character — and hopefully take some of what we have learned through our experience to help someone else along their journey."

As for the future? "For me, the focus is on sustaining the growth we are currently experiencing. We've experienced over 100% growth in the last year. People ask us if we're planning on opening for lunch anytime soon, but again, we're making decisions that will help sustain that family balance. We're only open 5 days a week, from 4pm until 9pm. For a restaurant, our hours are short. We have no desire to build a pizza empire. We desire to do what we do with excellence and not grow beyond our means — and I don't mean just financially, but in whatever ways would take us away from our core values. Everything we've been through has really reinforced what matters most, and it's definitely not the money or the job, it's the people that we care about. I will do everything within my power to run this business with a 'family first' mindset. The long-term goal is to have something that is successful, stable and sustainable to pass on to my kids, and hopefully even my grandkids."