Today we’d like to introduce you to Michele Galifi
Hi Michele, we’d love for you to start by introducing yourself.
My name is Michele Galifi and I was raised in Palermo, Sicily. I developed an early love for pizza making and cooking in my father’s restaurant. I was only 8 years old when I was tossing dough and cooking with my father.
I earned a degree in Engineering in Palermo but decided to move to LA at 20 years old. I wanted something different, to live “the American dream” as I would hear.
I went to Community college at PCC in Pasadena to learn English all while working full time as a cook at my uncle’s pizza place and my cousin’s pizza place. I eventually decided to move on and get out of my shell. I landed my first job as a pizzaiolo for Settebello Restaurant in Pasadena where I rediscovered my infinite love for pizza, simple, delicious and traditional flavors that brought me back home every time. In 2013 I took on the position as head pizzaiolo at another Pasadena restaurant, where I received recognition on different publications for my innovative pizzas. I then wanted to expand my portfolio and took on the position as Director of Operations for Chicago’s Nancy’s Pizza and opened 2 locations in Southern California. I gained a lot of experience that I still use now. In 2016 I was head Chef for Locale90 restaurants for a year until I finally took the leap and opened my very own restaurant. In June of 2017 Casa Mia Sicilian Restaurant was born in La Puente. My goal was to create memorable dining experiences that honor tradition while embracing contemporary culinary trends. In 2019 I opened Farina Pizza, an American Italian pizza place in Koreatown. While, the idea was great Covid happened and I was not able to pick up the traction it needed and in November 2023 I sold the location.
Currently I do mobile pizza oven services and private dinners in my home. My passion for my Sicilian flavors and culture will continue.
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?
No it has not. It has been far from it to be honest. One of the very first struggles I had when I came to the US was the language barrier and understanding what the LA life style and culture was. I came from a a pretty simple and uniform place like Palermo, Sicily. LA was definitely a culture shock, many races and many languages I had never experienced or been around.
Opening a restaurant comes with its hurdles but when I opened my first restaurant in June of 2017 in La Puente, I wasn’t ready for the many road blocks to come. La Puente at the time, did not have any traditional Sicilian Restaurants, actually a good part of Greater Los Angeles does not have a traditional Sicilian Restaurant. The area was not ready for the type of food I was creating. I had many issues from menu structure, pricing and the dining culture. People did not understand my dishes because it wasn’t what Americans usually eat when they think of “Italian” food. I kept prices low to not discourage people but it was hurting me too much to the point of getting many loans and maxing out my credit cards. The restaurant also was broken into 4 times in the first year of business. Local enforcement did absolutely nothing to ensure security of my business and pretty much told me I was on my own. There were times where I felt so hopeless and discouraged because all I wanted was to showcase my roots and my flavors.
Despite it all, I was able to teach and educate many people with the food, culture and giving amazing experiences to those people. I developed amazing connections with many of them and I felt really fortunate and inspired.
While, the other challenges were difficult, the hardest struggle I have experienced was when I was I physically attacked during service with a full dining room. I tried to defend an employee and it quickly escalated when I asked the person to leave. They refused and threw an object at me. I acted in self defense and unfortunately I was arrested and due to it in 2020 I lost my Beer & Wine license.
I was disheartened and went through one of the hardest times in my life trying to put together the pieces and stand tall. Covid hit in 2020 and I knew it was time to say goodbye to my first restaurant and we closed the doors in August 2020. I was really hurt and sad.
On top of closing my 1st restaurant, Farina Pizza was only opened for 3 months, and Covid really affected business. We had to take a shift and try to focus on deliveries to survive. Covid changed lot of things. Korea Town wasn’t was it used to be, foot traffic died and businesses would close early. I tried as much as I could to keep Farina opened but in November 2023, it was time to say goodbye.
I am still struggling right now as I look for a restaurant to open. I haven’t given up hope yet. Who knows a 3rd time might be the charm as they say.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I am both a Chef and Restauranteur. I am mainly known for my pizzas but I focus on Sicilian food as well.
I am proud of being able to keep Sicilian tradition alive and incorporating new techniques. Despite the hurdles I am proud I have owned 2 restaurants and I won’t give up on getting my 3rd.
Everything I do is done with intention and goes through my hands. Doesn’t matter if I am an owner or chef staying humble it’s important to me. I do it all out of my heart and pride.
Are there any books, apps, podcasts or blogs that help you do your best?
None at the moment.
Contact Info:
- Website: https://sicilianwoodfire.square.site/
- Instagram: https://www.instagram.com/lafarinapizza/reels/
- Facebook: https://www.facebook.com/losangelesfarinapizza/
- Youtube: https://www.youtube.com/channel/UC1pP9Kbi3yfhQr0VpZep-0w
