We recently connected with Laura Meyer and have shared our conversation below.

Laura, looking forward to hearing all of your stories today. Let’s jump to the end – what do you want to be remembered for?

I hope my legacy is a person that is as smart and intelligent as they are caring. A teacher, a friend, a mentor, a confidant. Someone who is as good of a business owner as I am a person people can go to. I’ve worked really hard to learn as much as I can and I want people to remember me as someone who shared all their knowledge and worked to improve and advance my industry

Great, appreciate you sharing that with us. Before we ask you to share more of your insights, can you take a moment to introduce yourself and how you got to where you are today to our readers

I’m a professional pizza maker/ pizzaiola. I’ve been in the business since 2006, my first job. I’ve worked every position in restaurants from counter girl to corporate executive chef. I’ve been recognized by Forbes magazine, Zagat, SF Chronicle and other publications as best 30 Under 30 and rising Star Chef. I write for Pizza Today magazine and I’m an instructor at The International School of Pizza in San Francisco. I’m a 3-time world pizza champion and I am working on building my first restaurant right now.

We’d love to hear the story of how you turned a side-hustle into a something much bigger.

I was making focaccia for friends and testing recipes and one of my best friends urged me to sell it at a local popup market. She helped me get organized and build the social media aspect. The popup taught me a lot about the business side as well as how to build a brand. This was the starting point for when I decided to open my own restaurant. Without doing the popup I would not have had the confidence to go all in.

Any advice for managing a team?

The best advice I can tell people is to continue to show up as well as to celebrate the small victories as much as the large victories.

Contact Info:

• Instagram: Eccomicupi

Image Credits
Laura Meyer