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Meet Max Luna of Bella Luna Pizza

Today we’d like to introduce you to Max Luna.

Hi Max, we’d love for you to start by introducing yourself.
As an immigrant, it was tough to arrive to this country. It was harder to survive. I worked two jobs when I first began: in the mornings at a sewing factory and in the evenings as a dishwasher at an Italian restaurant. My passion for the kitchen began there. And this is where I learned how to cook. The name of the restaurant is Toscana. After that, I worked for the Drago brothers then for Gino Angelini. These great Italian chefs taught me many of the things I know about Italian food. Other restaurants I gained valuable experiences from are: Cecconi’s, Cafe Med, and DeSano Pizza Bakery.

Thereafter, I envisioned having my own small business, and so I did. It is known as Bella Luna Pizza.

Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Nothing is easy. But through dedication, effort, and discipline one be successful. I am fortunate to have worked with talented and successful Chefs in Los Angeles. These Chefs I have worked with are very strict and disciplined. This helped me tremendously to become the person that I am today. Thanks to them I learned everything that use in my business.

Thanks – so what else should our readers know about Bella Luna Pizza?
Bella Luna Pizza is a pizza truck with a wood-fired oven in it. I specialize in wood-fired Neapolitan-style pizza. I have many years of baking pizzas. I am known in the pizza business thanks to Chefs like the Drago family (Giacomino Drago) and Cecconi’s Chef, Andrea Cavaliere, who have exposed me as a talented pizza maker. I have also had the opportunity to teach many colleagues the art of making the famous Neapolitan-style pizza. Many of them now have their own business. I was the first one in Los Angeles to have a wood-fired oven in a food truck.

These are the things that separate me from others. I have an extensive background in pizza making with great Chefs as teachers.

Do you have any advice for those just starting out?
Everyone can have their own business. But it is vital to be disciplined and dedicated. Most importantly, you need to love the work that you do and enjoy what you do. When I started out, I wish I knew about the importance of social media. It plays an enormous role in exposing any business to thousands of new customers.

Contact Info:

Image Credits
Image Credit to Bella Luna Pizza.

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