We’re excited to introduce you to the always interesting and insightful Esteban Gutierrez. We hope you’ll enjoy our conversation with Esteban below.

Esteban, appreciate you joining us today. Let’s jump to the end – what do you want to be remembered for?

I am hoping to build a community of interesting people who are not only provided with real NY style pizza but a sense of belonging in the old style of running a restaurant where the people serving you know you by your first name. I hope people will say that Esco’s Pizza on La Brea Ave. is a staple in Los Angeles, and that it’s about more than pizza. I hope to be remembered for not only serving authentic NY slices but for providing a slice of humanity over the counter sharing genuine love for my customers.

Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.

My name is Esteban Gutierrez and I am the owner of Esco’s Pizza on La Brea Ave. in Los Angeles. I am a New York Pizzaman on my second LA adventure and I have been open for 19 months at this location. I come from a restaurant background having grown up in my fathers deli and pizzeria in NYC. I am also a social worker however I now practice over the counter at my pizzeria serving slices but also conversational therapy to my customers. I came to take the head chef position at the previous pizzeria at this location and when their business failed, I partnered with Everett Smith and John Zapp to create what is now Esco’s Pizza. We are a true New York Style pizzeria serving no frills great pizza period. The pizza game in LA is still budding compared to the tremendous pizza culture in NYC, and I hope to bring more than authentic pizza to LA but some of the New York sense of community. What sets us apart most is the style in which we are serving our food here at Esco’s Pizza, If you are smiling and having a great time while you prepare and serve this delicious pizza it will taste even better, and the joy is contagious. I encourage my staff to have conversation with our customers and get to know them, we are the neighborhood pizzeria where after a few visits I’ll know that you like your slice a little well done and pass you the parmesan cheese and oregano before you ask for it. The complex world we live in sometimes is lacking kindness and compassion, you will find both these things here at Esco’s as well as the best NY slice you’ve ever had!

Can you tell us about a time you’ve had to pivot?

In 2021 I came to LA for the second time to take a head chef position at a brand-new pizzeria. The business idea had much potential however they could not make it work and left defeated after 3 months. My position evaporated overnight, and I was left holding the keys to a vacant business. I met with Everrett Smith and John Zapp of Presidential Cannabis who saw my passion for making pizza and the opportunity to capitalize on an amazing storefront on La Brea Ave. We began to plan, and Esco’s Pizza began to take shape. I took a different approach and looked to my past to try and recreate the neighborhood pizzeria feeling that my father had created when he took over Sal’s Pizza in Ossining New York. Simple, generous and genuine. We knew all of our customers by name and the conversation that came with each pie or slice was just as satisfying as that first bite. It was a pivotal point in my life to take on a daunting project not just to work for someone but to become a business owner. The months to follow were full of long days and nights designing the menu and location while building a team and ironing out the many details.

Do you have any insights you can share related to maintaining high team morale?

I have been a part of many teams over the years of my restaurant experience, and I find the best style of management to be one of leading by example and being in the trenches with your workers. The idea is to show your team that you are not above them but farther along in your journey and the path to personal growth comes with many nights of washing dishes and cleaning kitchens and doing whatever is necessary for the business to succeed. No one job is more important or less important than the other, we must work as a team if we want to be successful. I tell my staff often that I don’t expect them to work for me forever, I want them to make more money every year and they should look at this as an opportunity to learn all they can before they move on to their next leg of their own journey.

Contact Info:

• Website: escos.co
• Instagram: @ESCOSPIZZALA
• Yelp: Esco’s Pizza

Image Credits
@mpvinny300 @broll.productions