We recently had the chance to connect with ALEXANDRA LUNARDON and have shared our conversation below.
ALEXANDRA, so good to connect and we’re excited to share your story and insights with our audience. There’s a ton to learn from your story, but let’s start with a warm up before we get into the heart of the interview. What do the first 90 minutes of your day look like?
Up at 5:30, coffee, spin at home to general hospital, work by 8am. Prep foods that i only know the recipes to, receive orders, make orders and calls, open the restaurant at 11.
Can you briefly introduce yourself and share what makes you or your brand unique?
Serving patrons at its current location since 1957, Antonio’s Pizzeria is one of Ventura Boulevard’s original go-to spots for authentic Italian cuisine. As one of the oldest restaurants in the Valley, it’s fair to say that Antonio’s is old-school, but with more than six decades of experience, you won’t get quality like this just anywhere.
Understanding todays dietary needs we offer a full gluten free menu, many vegan and vegetarian options in order to make Italian cuisine accessible to all.
Thanks for sharing that. Would love to go back in time and hear about how your past might have impacted who you are today. Who taught you the most about work?
my father taught me the essential difference between simply being busy and committing to quality. He always said that a job worth doing is worth doing well.
He was a shoe repair man for most of his career and his focus on craftsmanship gave me an appreciation for meticulousness, pretty much in any aspect of my life, meaning that hard work demands integrity and attention to detail, to make the outcome something truly lasting.
Was there ever a time you almost gave up?
At 42, my dad packed up his whole family in Argentina and came to a new world to make it better for his children. As a youngster, I didn’t entirely understand the upheaval, but when I reached 42 myself, it became crystal clear — it’s now or never.
When my parents passed away — and in order to keep everything that they labored and sacrificed so much for — I worked three jobs all while trying to make my business grow. I soon realized that I was sinking, and I needed to concentrate on my restaurant or get rid of it.
Leaving behind all the income I was making to concentrate on my own failing business was the biggest risk I’ve ever taken. The desperation I felt pushed me to find ways to succeed. Being creative and open to new concepts is my daily calculated risk but very necessary to continue the growth of my business,
I think our readers would appreciate hearing more about your values and what you think matters in life and career, etc. So our next question is along those lines. How do you differentiate between fads and real foundational shifts?
What truly sets Antonio’s apart, even after all these years, is its skillful balance of old-school charm and modern sensibilities.
The restaurant has wisely never strayed from the classic dishes that earned it a loyal following: wood-fired pizzas with crisp, flavorful crusts, delicate chicken piccata, and the fan-favorite Pasta Rossa—a dish regulars consistently return for. However, the true measure of its longevity lies in understanding the difference between a temporary trend (a fad) and an evolving cultural value that signals a generational change.
For example, a temporary diet craze in the restaurant industry (the fad) may eventually dissolve. Yet, for the diners who participated, it may have permanently heightened their awareness of health, ingredients, and nutrition. This awareness leads to a long-term, generational emphasis on wellness and transparency (e.g., the sustained demand for gluten-free and vegan options).
Antonio’s has ensured its menu reflects today’s dining needs by strategically integrating these new values. The restaurant now boasts a full Italian gluten-free menu and a wide variety of vegan options. This thoughtful expansion makes it possible for everyone at the table to enjoy the tradition without compromise, demonstrating how Antonio’s converts fleeting market trends into lasting, inclusive dining policies.
Okay, so before we go, let’s tackle one more area. If you knew you had 10 years left, what would you stop doing immediately?
I don’t know what i would stop doing but i would start living!
Small business demands total commitment, making it incredibly difficult to delegate or trust others with the ideas, work ethic, and personal energy that make the venture succeed. The challenge is in finding a way to share the load without losing my vision.”
Contact Info:
- Website: https://antoniospizzeriala.com
- Instagram: https://www.instagram.com/antoniospizzeria/
- Facebook: https://www.facebook.com/antoniospizzeriaanditalianrestaurant/
- Other: TRIP ADVISOR
https://www.tripadvisor.com/Restaurant_Review-g32655-d1205598-Reviews-Antonio_s_Pizzeria_Italian_Restaurant-Los_Angeles_California.htmlTIK TOK
@antoniospizzeria57GOOGLE
Image Credits
Dave McCool
