Bruno DiFabio, Culinary Consultant
Bruno DiFabio, culinary consultant for Mootz Pizzeria + Bar, was born to Italian immigrants in New York. A pizza prodigy from the age of 10, DiFabio mastered the New York-style pie early in his adulthood and opened his first pizzeria right out of college. Not satisfied, his second education came when he studied abroad under master pizzaiolos in Italy, eventually mastering the science of Neapolitan and Romana style pizza — earning him one of only a few highly-coveted certifications of True Authentic Neapolitan Pizza from the VPN Association in Naples.
He is the founder of the Academy of Pizza Science where he certifies chefs from around the world in different styles of pizza making, including practical, hands-on technique coupled with theory, history and the science behind pizza making. His pizza trekking has allowed him to work side-by-side with Michelin-starred chefs, master bread bakers, and other famous pizzaiolos in a “jam session” of artistry interchange, producing multi award-winning creations.
For the last 20 years, DiFabio has been on the competitive pizza making circuit internationally as well as within the United States, and he is a multi-time champion in skills and taste competitions.
Tony Sacco, Operating Partner
With over 50 years of pizzeria ownership experience under his belt, Tony Sacco is a pizza expert. From the age of 10 years old, Tony started making pizzas in his aunt’s basement, and his first job was in a Detroit pizzeria in 1968. He has since worked in every type of pizzeria: coal oven, carryout & delivery, Detroit and New York style restaurants.
Born and raised in Detroit, Tony loves spending time with his kids and grandchildren.