Amalfi Pizza announces the hiring of General Manager Nate Sanders. In this role, Nate will lead all operations including pushing revenue and controlling cost margins while emphasizing the best possible guest experience. Additionally, Master Pizzaiolo Jose Barrios is currently at Amalfi Pizza for a week-long refinement in the art of Neapolitan style pizza making. Both of these moves were made to keep Amalfi Pizza on top as a Neapolitan pizza eatery.
Growing up the son of a chef and restaurant owner, Nate Sanders has always been around the hospitality industry. His 20+ years in the industry include his position as Training Coordination for Ted’s Montana Grill, opening restaurants all over the US. Previously, he was General Manager and Beverage Director for the state of the art e-sports bar Battle & Brew as well as Bar Manager and Beverage Director for Metrotainment Cafes’ Hudson Grille. Throughout the years, Sanders has also consulted for several new restaurants in the city as well as completed several years of craft bartending including behind the Red Phone Booth.
“I’ve held every position that you can in a restaurant,” said Sanders. “I am very excited to be a part of the team here at Amalfi Pizza.”
Certified Maestro Pizzaiolo Mr. Peppe Miele gave Jose Barrios the opportunity to work for him in his Antica Pizzeria where he was instructed on the authentic, old-fashioned style pizza Napoletana. This old-fashioned style pizza is baked in a traditional, dome-shaped, wood-fired oven at 900 degrees for no more than 90 seconds. While training, he learned about proper dough preparation, fermentation and rising, kneading, and slapping techniques in addition to how to work with the necessary kitchen utensils and equipment. In order to further his training, he traveled to Naples, Italy and trained with the best pizzaiolos where he later won 3rd place in the Pizza Olympics. Today, Jose is a certified Master Pizzaiolo Instructor training all across the United States and internationally.
Amalfi Pizza has been named “Best Pizza in America’s Biggest Cities” by Food Network and a “Must-try Atlanta Pizzeria” by Zagat. Open seven days a week for lunch and dinner downtown, Amalfi Pizza is a traditional Neapolitan pizzeria centered around two 6000 pound wood-burning brick ovens imported from Italy. It features an authentic Italian menu that includes Neapolitan-style pizzas as well as original appetizers, fresh salads, delicious pasta dishes and traditional desserts. Originating in, and the true pizza of Naples in the 1600s, Vera Pizza Napoletana is 12 inches or less in size, made from simple fresh quality ingredients from the Campania region of Italy and cooked at temperatures in excess of 900 degrees in approximately 60 seconds. In addition to traveling to Naples and throughout the entire region to find the best ingredients, owners Stephen de Haan and Greg Grant staged with the Italian Pizzaiolo Maestros at Pizzeria Mattozzi, established in 1830, and Pizzeria Da Attilo. This apprenticeship, along with studying in the Associazione Verace Pizza Napoletana, have allowed their passion for food to develop into the skills necessary to bring this historic, simple, and beautifully executed street food to Atlanta.
For more information about Amalfi Pizza, go to www.amalfipizzaatl.com. For interviews, photos or complimentary media or blogger visits, please contact Lorrie Dixson Griggs of Eskimo Advertising at lorrie@eskimoadvertising.com.
