Today we’d like to introduce you to Tore Thomas.
Hi Tore, we’d love for you to start by introducing yourself.
I got started in the culinary world 8 years ago, with my first cooking job at Simply Wholesome in LA. From there, I bounced around different kitchens, learning various techniques and styles of cooking. But I never really fit in or progressed in my career.
Even without clear progress, I always knew I was meant for something bigger than just clocking in and out of someone else’s business. I knew I was here to inspire and motivate people across the world.
Everything changed in 2022 when I began my journey of sobriety, started getting to know myself, and began healing. In 2023, I focused on my mental, spiritual, and physical well-being.
In 2024, I made the decision to attend culinary school—a dream I had always owed to myself. That same year, I was forced to quit my job, which left me feeling stuck and lost. But a month later, I pulled myself out of that depression and found my way back.
At the end of 2024, I started working for another catering company while also working on building my own business. In March 2025, I completed culinary school, and a month later, I resigned from the catering company to go full-time with my business.
We’ve now been doing pop-ups for the past month, with plenty more events already booked.
I got here by taking a risk on myself and never giving up—despite all the adversity that came my way, from people and situations. I still managed to push through and become the person I always knew I could be.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Entrepreneurship has definitely not been a smooth road. Some of the struggles I’ve faced include self-doubt—times when I didn’t fully believe in myself or found myself comparing my journey to other companies. It’s something that naturally happens when you take a leap to build something for yourself, especially when you’ve never had a role model doing the same.
When everyone around you is used to the 9-to-5 life, and you choose a different path, it can stir up uncertainty and cause you to question yourself.
Another challenge I’ve faced is capital. Starting a business takes money, and every dollar I’ve saved or earned has gone right back into what I’m building. There have been moments when I’ve had to go without because I wanted my business to grow and thrive.
One of the hardest lessons I’ve learned is that you often won’t receive much support from the people you know—even family. But that’s something you have to be okay with. People won’t always see your vision the way you do, and that’s alright. The dream is yours, not theirs.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
My company is a pizza and pasta pop-up. We create pizza and pasta using traditional Italian techniques infused with Creole and Caribbean flavors. Our specialty is sourdough pizza, fermented for three days and cooked in a Roccbox pizza oven, which gives it a beautifully leopard-spotted, smoky crust.
We’re known for our pizzas that bring a fresh and unique flavor experience to the pizza world. We’re not just your average pepperoni-and-cheese operation. We use bold and unexpected flavor combinations that complement each other—drawing inspiration from Louisiana, Jamaica, the West Indies, Italy, and America.
Our menu is always evolving. We don’t want to be a standardized pizza company. Instead, we aim to surprise people with flavors they never expected to taste together.
What I’m most proud of is simply getting out there and showing the world my art—being authentic and true to myself.
What sets us apart is my passion and work ethic. I strive to make every customer feel happy, welcomed, and included whenever they come to eat with us. Everything we serve is made from scratch using my own recipes and only fresh, natural ingredients.
What are your plans for the future?
My future plans is to get into more pop-ups and earn more revenue to go towards a food trailer. That way we can travel state to state bringing More 2 it a large audience . Other than that, we’re just going with the flow and seeing what the universe has in store for us.
Contact Info:
- Website: https://More2itllc.com
- Instagram: https://www.instagram.com/more2itpizzaandpasta
- Other: https://www.TikTok.com/@more2itllc1
