Transcript

The Genius Behind Miami's Mister 01 Pizza: Chef Renato Viola’s Untold Story

From Stay Tranquilo · Episode page · Watch on YouTube

· 34 min · 5,523 words · 99 timestamped sections

This is the full, timestamped transcript of "The Genius Behind Miami's Mister 01 Pizza: Chef Renato Viola’s Untold Story", an episode of Stay Tranquilo published November 19, 2025 (34 min, about 5,523 words). It mentions 35 people, works and ideas, including Mr.01, South Italy, commissary kitchen, spiral mixer, Ebenas Diaz.

What this episode is about

Chef Renato Viola, originally from South Italy, shares his journey from his early culinary beginnings with his family to founding Mister 01 Pizza in Miami. He reflects on the cultural significance of food in his upbringing and the joys of building a life and family in the vibrant city of Miami, where his restaurant has become a cherished local tradition.

Key takeaways

  • Renato's journey from Italy to Miami proves pizzas can serve passports, no dough required.
  • O1 visas: proof that pizza makers can indeed knead their way into the USA's elite.
  • 'Studied' pizza followed Renato's craving; he graduated, globetrotted, and crushed it.
  • Forget couches; the true Italian family's living room is the kitchen—always serving life stories.
  • Renato’s mom: part muse, part dough-whisperer—proof that passion kneads no formal degree.

Who speaks in this episode?

What is discussed, and when

  1. – 5:00: Mr.01, South Italy, Amalfikos, Cafeitoas
  2. – 10:00: immigration lawyer, the States
  3. – 15:00: commissary kitchen, Mr.01, Ombberto, spiral mixer
  4. – 20:00: Carlo Galant, Coconut Groin, Design District, Dolores Lolita
  5. – 30:00: guest experience, Mr.01

Notable quotes from "The Genius Behind Miami's Mister 01 Pizza: Chef Renato Viola’s Untold Story"

  • Today, a very special episode and very special guest. We're joined by Chef Renato of Mr.01. Thank you so much for being here.
    about Mr.01 · at
  • So, my, name, is, Renato., I'm, originally from South Italy near Amalfikos, a small city and I moved in Miami when I was 30.
    about South Italy · at
  • You, have, to, go, to, immigration, lawyer, right?
    about immigration lawyer · at
  • That for that opportunity and then obviously started your life here in the States. So when you came into to the US, you're 30 years old, right?
    about the States · at
  • Growing and everything but Mr., One, is, me, and, my, business, partner Ombberto and we found together and we say okay well honestly the father of my business partner he.
    about Ombberto · at
  • Making, the, dough., Today, we, have, a, a commissary kitchen where we do the production because we developing a software that is incorporated in the spiral mixer with our recipe and, we, have, our, own, flour, we, imported.
    about commissary kitchen · at
  • Hand. You know think about when, we, have, the, opportunity, for, the second location thanks to Carlo Galant that, is, the, owner of Dolores Lolita in Borl. Okay.
    about Carlo Galant · at
  • The meantime nobody knows before brick we sign allocation in wimoot too where we want to do the and vivot was no vimot also when we signed there everybody you guys are crazy…
    about Wimoot · at

Who and what is mentioned in this episode?

People

Companies & orgs

  • Mr.01 — Company · 5 mentions · first at
  • Cafeitoas — Company · 1 mention · first at
  • Dolores Lolita — Company · 1 mention · first at
    That, is, the, owner of Dolores Lolita in Borl. Okay.
  • Leoni — Company · 1 mention

Products & tech

  • spiral mixer — Product · 2 mentions · first at
    Production because we developing a software that is incorporated in the spiral mixer with our recipe and, we, have, our, own, flour, we, imported from Italy with already is our…
  • Star Lisa — Product · 1 mention · first at
    And my girlfriend. We go to the location there in downtown Dorado and I get the star Lisa. I get the stuffed ricotta cheese and the crust and it's like it's what I look forward to on Fridays.
  • crocettas — Product · 1 mention · first at
    Thank, you., Really,, thank, you, so, much, for your support. Of course., So,, today, we, have, crocettas, and pizzaas cafeto pizza. it doesn't get any more Miami than that.

Concepts & topics

Places & events

  • South Italy — Place · 2 mentions · first at
  • commissary kitchen — Place · 2 mentions · first at
  • downtown Dorado — Place · 1 mention · first at
    O1. It is a Friday tradition for me and my girlfriend. We go to the location there in downtown Dorado and I get the star Lisa. I get the stuffed ricotta cheese and the crust and it's like it's what I look forward to on Fridays.
  • Amalfikos — Place · 1 mention · first at
    So, my, name, is, Renato., I'm, originally from South Italy near Amalfikos, a small city and I moved in Miami when I was 30.
  • the States — Place · 1 mention · first at
  • Wimoot — Place · 1 mention · first at
  • North Miami Avenue — Place · 1 mention · first at
    There everybody you guys are crazy it's not good area say no let's let's sign I believe in north Miami Avenue but some issue delayed with construction so what's the moment that…
  • Miami Beach — Place · 1 mention · first at
    More, different, comm, you, know, Miami how it is they have different community we talk about Miami beach north, Miami, we, have, coconut, groin budaria design district so…
  • Coconut Groin — Place · 1 mention · first at
    How it is they have different community we talk about Miami beach north, Miami, we, have, coconut, groin budaria design district so everybody ask us, hey, why, hey, why, you, don't, come here and we always listen so.
  • Design District — Place · 1 mention · first at
    We talk about Miami beach north, Miami, we, have, coconut, groin budaria design district so everybody ask us, hey, why, hey, why, you, don't, come here and we always listen so from then on.
  • Windwood — Place · 1 mention · first at
    Environment where it may be different than South Beach or in North Miami or Windwood, but you know for sure that you're going to get the quality of the product no matter where you go.
  • Brickell — Place · 1 mention

Sponsors

  • St. Tranilo — Sponsor · 1 mention · first at
    Good morning, Ibenas Diaz. Welcome back to another episode of Cafeitoas brought to you by St. Tranilo and Heno.
  • Heno — Sponsor · 1 mention

Full transcript with timestamps

Good morning, Ibenas Diaz. Welcome back to another episode of Cafeitoas brought to you by St. Tranilo and Heno. Today, a very special episode and very special guest. We're joined by Chef Renato of Mr.01. Thank you so much for being here.

Thank, you, so, to, having, me, here, today. Absolutely., I, I, just, want, to, first, off and say that I am a huge fan of of Mr. O1. It is a Friday tradition for for me and my girlfriend. We go to the location there in downtown Dorado and I get the star Lisa. I get the stuffed ricotta cheese and the crust and it's like it's what I look forward to on Fridays.

Thank, you., Really,, thank, you, so, much, for your support. Of course., So,, today, we, have, crocettas, and pizzaas cafeto pizza. I mean, it doesn't get any more Miami than that.

So,, before, we, kind, of, get, into,, you know, the the story of Mr. One, I I want to hear your story. tell us a little bit where you're from and then we can touch into how Mr.01 was created.

So, my, name, is, Renato., I'm, originally from South Italy near Amalfikos, a small city and I moved in Miami when I was 30. Now I'm 44 and super happy, super exciting to live here now. I come here with my wife and we have now two American kids. Super happy., Really, super, super super, happy toing stay here and

very And, what, what, was, the, inspiration, from moving from Italy to Miami? Well,, I, I, I, joined, the, hospitality, the pizza business, let's say, when I was super young. I start with my mom um in the kitchen when I was four. You have to understand that uh in South Italy most of the family you spend all the time in the kitchen. You have the living room. I don't know the the sofa brand new. Nobody sit on the sofa. You know we right

we, we, we, eat, in, the, kitchen., We, do homeschool um in the kitchen. We watch TV in the we do everything in the kitchen, you know. And uh and Sunday this is a special day. My mother always wake up early in the morning 3 4 a.m. to do the ragu the lasagna special plate for Sunday. And I always wake up early with her. And she tell me always the story that uh she believed that I go in the pizza become in love with the pizza because one Sunday she was do the dough for a pizza you know and I was so happy that I asked for three four other Sunday to do pizza until then that my family said stop with pizza let's do some something different but uh she believed that I become in love with the pizza for this reason.

So your mom was was definitely the inspiration behind the pizza. I, believe a lot of Italian mom love to cook and we spend so many time with them

and, and, yes, then, when, I, was, 11, I, always study and work study and work because I love it. I start to you know go in some pizzeria working there also if they don't want me there because I was super young I say no I want to stay there. I remember I was not making money but I spent with the Mestro Pizzay time and see the how they doing. I was so fascinated and from there step by step I have the discussion of the pizza and I start to grow and when I start to be 18 after different um a different meestro

of, pizza, we, call, them. Um I want to understand really how is the dough how is the oven you know because when you go with the I talk about 30 years ago um

and, you, ask, them, example, why, you, don't put the east with the salt together and the answer was because this is what my teacher say so why the oven is working like this because this is what my teacher say my my so

they, really, don't, know, it's, just, because somebody tell them. So I was start to be so curious and I believe that

why, example, a, lawyer, has, to, study, to become a lawyer a doctor a doctor a pizza maker has not to study to become a pizza maker. I start to study. I start to go in in different pizza school until I become a teacher and um and I start to travel, you know, the Italy, start to try the Europe. I was part of the Italian national acrobatic team

and and have so much fun. I always say that I was so lucky that with a pizza I travel the world without spend money. But the United Stateates was always my dream. I want to prove I want to show that I can do it and was this opportunity to come in Miami when I was 30 and I take it honestly. I come here first with my girlfriend that is now my wife and say what do you think?

And, of, course, who, doesn't, like, Miami, the sun you know. Yes. So, we, accept, this, challenge, and, now, it's 15 years we are here. That's incredible. So when you came to Miami, what what was kind of the thought process? Right. Obviously, you had a love for pizza, but was it I want to open a pizza shop or

before, all, this, you, and, their, time?, I don't know. You, have, to, go, to, immigration, lawyer,

right? We, talk, about, visa., We, are, immigrant here. And I I remember till today I've been to this fantastic lawyer that when he saw my curriculum, we say Renato very difficult. Maybe you're going to be the first one, but we're going to apply for the 01 visa. Say okay. Don't know what was there one visa. Now I'm very happy that he take care, you know, and he applied for the 01 visa. So the 01 visa is the United States try to bring the best of the best from outside. This O1 visit is for extra reliability and I talk about athletic athletic chef um researcher you know in all the different field and no one apply in in the pizza business but he believe in best of my curriculum because when I was in Europe I was also I won some competition I was part of the national acrobatic team I start to work with pizza school with culinary school with um TV. So I say you you you can do it man. Do it.

Nowhere, was, and, today, I'm, grateful, that I received this one visa. And that's, incredible.

I'm, here, now. Yeah., I, didn't, even, know, that, that, was, a thing. Uh you know, coming in and being able to get some sort of visa like that. And I it's obviously a testament to you put in all that time and effort when you were, you know, at home in Italy learning and and growing where

it, then, allowed, you, to, be, recognized, for that for that opportunity and then obviously started your your life here in the States. So when you came into to the US, you're 30 years old, right?

Yes,, sir. What, what, was, fast, forward, obviously, to to today, but what was that journey like once you got here into the States? What what were you trying to achieve once you got here? Well, um I believe in goal. Uh and I'm a dreamer of course, but I always behind the dream I put a small goal to reach. And my goal was to to live here to show that uh working hard and believe what you're doing you you can do it everywhere, you know, not just United States.

Absolutely., So, I, opened, uh this pizzeria Mr. One with my business partner. The story is super fun and in this office building with no sign and uh against a lot of people because they believe that we're going to fail after three or to six months because believe me nine table inside and behind the link road that link road time was link road and So against people they believe say why if somebody has to come in this office building you don't have window we are on the link road they say you know what I believe that if you spend time with researching quality product and offer an extraordinary service people don't care what they're going to eat you know of course never going to compare Mr. from one location to so many beautiful location you have in Miami

but, in, pizza, I, believe, I, can, be different going to say we are the best because I don't believe in the best in food because everywhere has different test

but, for, sure, we, are, different, and our menu prove you know that we have different type of pizza how you say the star I think is unique you know so it is

and, now, know, we, are, here, you, know., Yeah, it's it's it's it's amazing obviously what you've been able to build, but

it's, like, that, that, moment,, right,, when you chose to say, "Hey, I'm going to start this pizza place." There's

there's, a, lot, of, fear, that, goes, into something like that, right? And I think a lot of people always have these dreams and these ambitions, right? And you mentioned you have to be a dreamer. And I think that's where it all begins right? Everything starts with a dream.

You, have, to, be, a, dreamer,, but, uh, beyond the dream, you have to put hard work.

Sometime, you, don't, see, this. You have to put the hard work point that's it do it start you know

exactly make, experience, first, you, know today, a, lot, of, people, say, you, know, be your own boss don't work for other people I disagree with this I'm really sorry because I say how you can learn how you can improve how you can make maybe mistake for somebody else cost you less that you do for you if you don't work for somebody. So believe me or no um thanks god I open when I was 30. I make already 15 years of experience because maybe was before right and have opportunity also in Europe to open but I never want to open because I want to make experience when I open I already have their mentality uh small experience to to own a you know a small shop one thing's very important that I always say and when I was in Europe you I I operate two pizza pizzeria there and every all my friends say hey why you work so hard this is not your pizza you know why you care so much everybody think that you are the owner I

was not you know but I believe that you in this way you can training your your mind your mindset going to be there and when you open your business you you you already know what you have to do you know so this is very important uh what I believe

so, working, hard, I, think, is, the, still, the key you know absolutely like the the dream can't become a reality without the hard work, right? And I think

we, we, hear, you, got, to, work, hard,, you, got to work hard, right? I think people understand that, but I don't think they actually understand what that hard work is until you do it, right? And being an entrepreneur and being a founder is nice on paper, but no one talks about all the the nuances that come into it. So, talk to me a little bit. Right. you opened that restaurant but talk to me about you know how how difficult it is like the transparency behind you know starting something of your own.

So honestly when we open uh the first one was not so difficult how is today because today we a little bit more

sure challenge, because, you, know, the, city, is growing and everything but Mr., One, is, me, and, my, business, partner Ombberto and we found together and we say okay well honestly the father of my business partner he tell me why you don't partner with my son he's in the marketing he's finished a master here he's from Italy tooh

okay and, maybe, you, can, open, your, small, pizza say you know what and I know his son we was playing together sometime time and basketball, you know, why not? And after we found this small location, we sit each other and looking in there say, are we going to do it? We're going to trust each other and was a yes.

Believe, me, also from him trusted me on the choice of the location. You have to go inside because you you cannot understand. It's literally in an office building

and, you, go, in, and, you, don't, see, and, you have just nine seat. Thanks he trust me you know. So we signed the lease. Uh we found an amazing uh landlord that is key that uh give us the opportunity to open this uh pizza shop and um nothing from them on I believe just working hard working hard be consistent that is key and if you're consistent nothing is difficult you know but today consistency I see that is a little bit

people, don't, give, so, much, focus But for me consistent is the most important things. Agree.

Believe, what, you're, doing and, you, can, reach, any, any, goal. Absolutely., So, when, was, that, moment, when you're there where you were realizing okay I'm ready for that second location and and kind of like that that growth phase of Mr. 01?

So, the, first, year, I, was, working, seven days on seven in the store. Mhm. Making, the, dough., Today, we, have, a, a commissary kitchen where we do the production because we developing a software that is incorporated in the spiral mixer with our recipe

and, we, have, our, own, flour, we, imported from Italy with already is our recipe with different type of flour already mixed. So I can take you tomorrow in our commissary kitchen. I show you one time how to do it. you know how to do our dough, you know, very easy because it's just touching the screen. They stop when it has to stop. They tell you when you have to put the

the, olive, oil,, the, salt,, everything, is Wow. Yeah., Uh, schematic, and, u, and, have, the formula. But that time I have a a small spiral mixer. I can put half of flour and mix it. So every morning me alone at 7:00 in the morning I was doing the dong. Then at 8:00 start to come another couple of guys helping me do the ball by hand. You know think about

when, we, have, the, opportunity, for, the second location thanks to Carlo Galant

that, is, the, owner of Dolores Lolita in Borl. Okay. He, was, our, fan, and, he, said,, "Hey, guys,, I want to give you part of our location Subliss, part of our location in Dolores and I want you have to come there." I tell you, I was a South Beach guy. So no car for seven years. And for me Miami was South Beach, right? You know

that, was, it. That, is, it., And, talking, with, my, business partner, I was just once in Bri time was nothing. I remember.

Mhm. And, I, say, I, don't, know, if, it's, the, right place. tombberto my business partner say no, no no, we, have, to, go, and, thanks, god

we've, been, there, and, thanks, god, to, car galani believe in us is so blessed our their space in brickl and give us the energy the the recognition of other people and we start to grow in the meantime nobody knows before brick we sign allocation in wimoot too where we want to do the and vivot was no vimot also when we signed there everybody you guys are crazy it's not good area say no let's let's sign I believe in north Miami Avenue but some issue delayed with construction so what's the moment that we have this opportunity we break or we take it but for the second location we we already signed for we move or see if we open as a third one

okay and, from, then, on, honest, ly we are growing growing more, different, comm, you you, know, Miami how it is they have different community we talk about Miami beach

uh, north, Miami, we, have, uh, coconut, groin budaria design district so everybody ask us, hey, why, hey hey, why, you, don't, come here and we always listen listen listen so from then on whatever ever wherever community believe that we can fit in their community, we evaluate and we're going to go because it's very important to be part of their community.

Absolutely., Yeah., And, and, I, think, you talk about the growth of Miami, right? Yes.

Miami, has, obviously, catapulted, over, the course of the last, you know, 5 10 years

um, and, will, continue, to, grow,, right? It's it's definitely not slowing down anytime soon, but it's being able to immerse yourself in the experiences of the different communities, right? The the Grove is one place and it has very different kind of feel to it, kind of different audience to it, but yet when you go there, you're having the experience of what Mr. 01 provides in an environment where it may be different than South Beach or in North Miami or Windwood, but you know for sure that you're going to get the quality of the product no matter where you go.

Absolutely., And, you, know, how, you, know, we have now today not only in Miami, we start to grow in all Florida. Then we are we are in two state Texas and in Atlanta.

Wow. And, this, is, maybe, the, first, time, I, share with somebody that we already signed also for North Carolina. H by the second quarter of next year we're going to open in Charlotte.

That's, amazing., Congratulations. Super, happy. That's, awesome., And, when, you, make, those, you know, one thing is expanding, you know, regionally or locally amongst, you know, one city or one state, but going into a completely different market. What what's the thought process behind that? Is that people saying, "Hey, I was in Miami. I had Mr. O1 and now I'm going back home and I want to go have it where I'm back home."

Yeah., So,, we, have, a, very, strong, now marketing team that, they, share, always, with, us., We receive a lot of u how you call when somebody texts you private in Instagram. Oh, like a DM.

DM., Sorry., But, I, know and, they, say,, "Hey,, you, have, to, come here. You have to come here." We little bit we listen and we see also, you know Miami is growing, but Florida is growing and other city

and and also the not only the city, the people are growing, their ex food experience are growing. uh social media. One things they help a lot is show everybody different type of food that maybe before was more difficult you know but today you can really understand

how, is, make, a, um, a, pizza, in, New, York, how is making a pizza in Italy, how is pizza in maybe in Germany you know so you can really understand different type of food and and people are curious also to try. So I believe that uh we we we want to grow in our city they're foody our city they like good food and how we doing this honestly very simple to found the right person that because I believe still hospitality is not only the you know the the food you give it but is all the rest. So you need really the the right person to represent you.

Yeah,, no, doubt., So, I, want, to, talk, a little bit about the the pizza, right? The the product. Obviously have a lot of inspiration from from home and and the upbringing with your mom cooking in the kitchen, right? But what is it that makes Mr. Ow pizza so unique? Right. You talked about the star- shaped pizza. You talked like the stuffed crust. There's there's definitely components to the pizza that I believe are are unique as a consumer, but coming from the chef, like what's your perspective?

My, perspective, is and very simple. Uh when I create a pizza or all ingredient or toppings I use for a pizza anything I I use it, I eat and I give to my family, to my kids. So I going to choice always the most healthy the most best what I can found and I have a combination between uh Italian product example where you cannot found here our flower is very unique the prochut we partnered with Leoni that is one of the best manufacturing needle of prouto wherever they doing

yeah, our so, good believe, I, mean, the, the the, Levon, what he's doing for us is amazing. So the granopadano the extra virgin olive oil the truffle oil everything we can imported from Italy you cannot find here we imported and plus we're going to try to partner with you know local company here in United States. So we have a combination of wherever we can find of course based of also price and everything and that's it. So it's not really a secret. Belie believe me today you don't have really cigarette to do a good food. What make us the different is that we really really are obsessed with guest. So for us the guest is everything not only when they come in the store but also when we they order delivery or they pick up. For we are obsessed with the guests. We try always in our best to make our guests happy and I believe with a good product that we have, a, good good, pizza, with, an extraordinary service

make the difference. I think this is the the magic that make, make, us, different.

Do, you, think, when, when, people, are sitting at Mr. One it's a taste of like your home and do you do you do you feel that way? you know, a taste of Italy, a taste of of home.

I, want, to, be, very, honest,, not, really., I believe it's more a test of everybody us working there. So, when you test the pizza, because also I adapt my pizza of what people want. When I was in Italy, my pizza was not so crispy. It was a little bit less crispy you know, still a long maturation of 72 to 96 hour. I was more soft. When I come here, I adapt. I make more crispy. So, I try always to adapt. When I open my first pizza, the pizzeria, I don't have pineapple on my pizza. But after one, two, three, four, 20 guest ask me to have a pizza with pineapple. Guest number 21 have the pizza with pineapple you know. So I always try to make them happy understand from where they are coming from where we are and um adapt Mr. one where we open we also try to educate our guest for example when we talk about pushutto why our proto is so different our pushut is at 20 months what they means what they means working in this

way how is you select you select you know your pushut why no from Canada somewhere else why no uh 16 months so we try to educate our guest with give them explanation why it's different you know

and, so, with, the, pushut, so, with, our burata so with our spicy oil we like to explain why you know so anything we doing has to have a reason

and, the, the, truffle, oil, that, you, guys have is is delicious. I think the first time I ever had a Mr. One pizza I had it with the with the truffle oil and I remember like my taste buds were just

were, were, going, crazy. Miami, love, Truffle. Truffle. Anything, with, truffle, is, like, always, the the best seller.

And, no,, it's, it's, uh, amazing, what, what you've been able to achieve and you talk about that guest experience and making the guest happy and coming just as someone that is a witness of Mr. O1 on a regular basis. I could feel that, you know, whether it's me picking up the order or it's me sitting down at the restaurant, the experience always feels great. You always feel welcomed. The pizza does feel like it's a pizza made for for you, like for me, right? Like it's it's something that I know whatever that day I'm in the mood for, I could find something for that. And I think that's something very unique.

Thank, you. It's, awesome., What, would, you, say,, you know, looking back, right? You're looking back at the at yourself as a child and looking at yourself today what is the thing that you're most proud of starting Mr. O1?

We, talk, about, business., Mr., Number, one, I I'm very proud that we have a a great reputation, great reputation in the business with other business uh with our team, you know, I the the the respect we have. I'm very proud of the reputation that we create. No, it's beautiful what you guys have built and uh I know you talk about what coming now in the horizon with new locations, but is there anything else that in the next 5 10 years you would like to see from Mr. 01?

Yeah,, for, sure., Somebody, else, going, to say I want to have 100, 200, 300. So I I'm not the type of guy.

I, like, to, live, in, the, present. I try to live in the present you know because it's the most important

but, of, course, with, my, mind, are, always the future but my goal is always to open in each community that one MR one

and, be, successful, with, each, Mr., One., So for me it's more important to be success with each Mr. then open a thousand and then close it maybe some of them

right, and, you, you, brought, up, something interesting there right about being present it's something that I generally preach on a on everyday basis right but it is something that is difficult right because you always are getting caught up in the goals and the aspirations that you have how do you practice presence and being in the moment

I, try, always, to, spend, most, of, my, time with uh with our team They give you energy. They let you feel to say in the present you know

and, of, course, when, you, grow, then, you're going to have different department. We start with seven people

right now, we, are, at, thousand, one and, I, try, to, be, with, everybody., So, um coming here I was calling Texas in Atlanta they have to feel that I'm there you know I don't want that they they believe that the chef is not reachable or it's too high. You know, I talk with everybody in any pizzeria I go um first person, believe me, I going to go to say hello before our general, I go to the disposal.

Mhm. Something, I, always, do., For, me,, I, start as a dys. So for me, it's a respectful position,

right? A, lot, of, people, understand, how, important is the disposal position when they lose one, you know? So I s for them and then going to say hello to every single person working with us and of course then I'm going to spend time with the guests. So spending time with your team and with the guests they they let you feel live and in the present and this is why we work so hard.

Absolutely. The, sensation, is, something, you, cannot you cannot understand. You know we work so hard and Before we put the pizza in front of you, we already have four day of work because we do 72 hour of you know moderation

the, dough, and, consistent, and, training for, what, for, your, first, bite, and, see your eyes

you, know, if, hopefully, you, like but, you, see, their, pressure, and, uh yeah, there's, probably, no, better, feeling than seeing someone like take that

no, for, me, no, better, feeling that's, amazing no, better, feel you And that's a testament to, you know you're you're so passionate about what you do and it and it's shown in in the product and it and that's amazing. Before we wrap up, I always like to provide some sort of value to the listeners, right? You're you're an entrepreneur, but you're also a chef. You're a father. What's just one piece of advice that you would leave for someone that's aspiring to start something of their own and and balancing that that whole dynamic of life as a whole?

Yeah., So very honestly I'm 44. Uh yes we have experience but I don't think that I have so much experience to already give advice to other people. I still make mistake part of your journey. One things if everybody allowed me to share is make first exp anything you're going to do it make first experience before you work for yourself you know because when you work for yourself then you you have to work of course harder and harder but

let, me, talk, in, the, hospitality, I, I believe that waiting until I was 30 was a great choice don't rush you're going to always have your opportunity. So my only small advice I can give today is uh make experience before you

before, you, take, that, that, leap, into starting something. I could I could definitely uh you know attest to that.

I, believe, we, still, make, a, lot, of mistakes 100%., But, I, think, that's, that, that, sums up you know life as a whole, right? It's it's okay to make those mistakes and then that's part of the process. But also adding to what you mentioned, you can maybe make less mistakes if you take the time to learn more and and maybe not jump straight into something.

Example,, when, we, have, meeting, with operation meeting or whatever, they say "Hey, you chef, you have this problem."

They, are, not, allowed, to, use, the, word problem in our company. We have situation,

you, know,, we, have, challenge. But, problem,, believe, me,, the, life, there are so many.

Amen. Yeah., So,, we're, going, to, have, every, day new challenge. This is where we like to be consistent, but this is who we are and what we like to do having challenge every day.

Yeah,, man., That's, awesome., Well,, Chef, thank you so much for your time. Thank you so much for the conversation. I just want to say again, congratulations to you, the team, and and all the amazing work that you guys do. And uh like I've mentioned, you have a fan here and and many fans. uh across.

Thank, you, so, much., I, want, to, say, thank you so much to all our team. They are on my side and never going to say are behind me because believe me they're amazing. All the operator we have the in Texas in Atlanta and North we we are one family and without them we cannot expand and be and be consistent.

Absolutely., It's, a, team, effort, always. Yeah., Absolutely., Always. Well,, thank, you, so, much., Thank, you.

I'll, see, you, soon. Thank, you, for, the, coffee. Of, course.

Questions about this episode

Who speaks in "The Genius Behind Miami's Mister 01 Pizza: Chef Renato Viola’s Untold Story"?

Ibenas Diaz (Host), Renato Viola (Guest), Umberto (last name not provided) (Guest).

What is "The Genius Behind Miami's Mister 01 Pizza: Chef Renato Viola’s Untold Story" about?

Chef Renato Viola, originally from South Italy, shares his journey from his early culinary beginnings with his family to founding Mister 01 Pizza in Miami. He reflects on the cultural significance of food in his upbringing and the joys of building a life and family in the vibrant city of Miami, where his restaurant has become a cherished local tradition.

What is mentioned in this Stay Tranquilo episode?

35 people, works and ideas are mentioned, including Mr.01, South Italy, commissary kitchen, spiral mixer, Ebenas Diaz, Cafeitoas. Each one on this page links to its own page with every episode that mentions it.

How long is "The Genius Behind Miami's Mister 01 Pizza: Chef Renato Viola’s Untold Story"?

The episode runs 34 min; the transcript is about 5,523 words in 99 timestamped sections.

More from Stay Tranquilo

About this transcript: the episode's spoken words as captioned on YouTube, split into timestamped sections. Reclip.Me locates every person, work and idea in the text, keeps the time it is first named, and quotes the words around it verbatim. Last updated December 14, 2025.