From humble beginnings in his small Italian hometown to getting the key to his very own pizzeria, Giuliano Motola has hit all the highs and lows of being in the restaurant business.
The chef has been making pizza kits for customers in Cambridge over the past few years, gaining attention for his authentic Italian ingredients and the idea of getting people to make their own pizza at home.
"It started as an idea during the pandemic that just took off," said Motola. "With all the restaurants closed down, it makes sense that I can provide customers with everything they need to make a delicious pizza."
The 25-year-old self-made chef is now gearing up to open Pizzeria Motola, the Gaslight District's newest addition and little slice of Italy here in Cambridge.
"We are going to have a very basic Italian-style menu, serving pizza without crazy toppings like some of the fast-food places here," he said. "This is going to be true pizza from my home."
Having grown up in the Puglia region in Italy, Motola watched his mother and nonna cook everything from homemade pasta to hand-tossed Neapolitan pizzas.
He fell in-love with food and wanted to take his skills to the next level, boarding a plane and flying to the food-mecca of New York City.
At 18 years old, with $500 in his pocket and a dream, he wanted to be a chef at some of the greatest kitchens in the world. But after toiling in the kitchens of a few Italian eateries in the Big Apple, he decided to move towards family in Ontario.
"I was feeling homesick and really wanted to be close to family," added Motola. "I moved to Canada and then shortly after the pandemic hit."
Having worked a few jobs locally in the hospitality industry, he decided to start making his dream a reality and Motola's Kitchen was born.
After his business started to pick up, he was connected with HIP Development and Gaslight District owner, Scott Higgins who took a liking to Motola and his authentic style of cooking.
"He came to my house and we made pizzas together. We talked for a while about my dreams and how we could work together," He said. "It just seemed like the perfect scenario."
After seeing the brickwork and stone arches at the Gaslight District, he knew that Higgins was the one to work with and where the Motola name would put a stamp on the local food industry.
One of the only things holding up the start of the pizzeria's renovation is the construction of a massive stone pizza oven made entirely from imported materials from Italy.
"This will be the only place like this in the region and I know that for a fact," exclaimed Motola. "From the cheese, tomatoes, flour and everything we use, it will be Italian."
The goal is to open by Labour Day, but the Gaslight District is cooking up a plan to showcase its new restaurant in the public square in the coming weeks.
Once completed, Pizzeria Motola will be serving paninis and other delicacies from his homeland in addition to authentic Italian pizza; all paired with the finest wines, local and imported.
"We are going to keep it simple, but one thing I am excited about is the possibility of having Italian gelato," he added.
Before the Gaslight District opened its public square, Higgins said it would be a place for families to gather, get out of the house and enjoy life.
Motola echoes this sentiment and thinks this commonality is what makes the partnership so special. His goal was to create a space where it felt like he was walking back into his grandmother's kitchen in Italy, surrounded by good vibes and the smell of delicious food.
"I think I found that here and I can't wait to share this with everyone. I want my customers to feel that comfort," he said.
