Craig Melillo's guest appearances

Craig Melillo

Andrew Talks to Chefs

What’s Good Dough- Pizza. Business. Life.

MATTAPDX

Roy Choi

Matt Rodbard

Phil Rosenthal

Anthony Bourdain

Alex Guarnaschelli

David Burke

Dave Portnoy

Bradley Cooper

Brian Spangler

Alison Roman

Matt Sartwell

Tom Colicchio

Michael Anthony

Brooke Williamson

Michael Lomonaco

OwlTail

60 pies a night. Be more in tune with your customers and your craft. Leave a legacy. Today we speak with Craig Melillo from Gracies Apizza. In this conversation, we talk about his switch from having employees to running the shop by himself. In his eyes, there is no better way to run it. Since going solo, Craig's dough has been more consistent- because if anything goes wrong there's no one else to blame. All mistakes must pass through him and only him providing an instant learning opportunity. Craig is the front of house, the person answering the phone, the prep and the cook. He controls the flow and the dance of working his wood fired oven and if you stick to the end of the show, you'll find out the biggest mistake for pizza owners is... to start a wood fired pizza business. But of course, Craig would not have it any other way.  This is our second conversation together- Listen to the first one linked  below.  https://open.spotify.com/episode/0p4UrEiuRnRTOBtzoslr6l Follow Craig on IG@graciesapizza (he won't follow you back) https://www.instagram.com/graciesapizza Follow me on IG@whatsgooddough https://www.instagram.com/whatsgooddough/ Buy an Ooni! https://shareasale.com/r.cfm?b=1232202&amp;u=2800064&amp;m=82053&amp;urllink=&amp;afftrack= Podcast Survey https://docs.google.com/forms/d/1_DOdfM-Wpa7wyZUMgd7QG90spWHPNANz2q6V3Yf7o6g/edit Get your propane delivered (for cheaper 🤫 ) bit.ly/cynch

60 pies a night. Be more in tune with your customers and your craft. Leave a legacy. Today we speak with Craig Melillo from Gracies Apizza. In this conversation, we talk about his switch from having employees to running the shop by himself. In his eyes, there is no better way to run it. Since going solo, Craig's dough has been more consistent- because if anything goes wrong there's no one else to blame. All mistakes must pass through him and only him providing an instant learning opportunity. Craig is the front of house, the person answering the phone, the prep and the cook. He controls the flow and the dance of working his wood fired oven and if you stick to the end of the show, you'll find out the biggest mistake for pizza owners is... to start a wood fired pizza business. But of course, Craig would not have it any other way. This is our second conversation together- Listen to the first one linked  below.  <a href="https://open.spotify.com/episode/0p4UrEiuRnRTOBtzoslr6l" rel="nofollow" target="_blank">https://open.spotify.com/episode/0p4UrEiuRnRTOBtzoslr6l</a> Follow Craig on IG@graciesapizza (he won't follow you back) <a href="https://www.instagram.com/" rel="nofollow" target="_blank">https://www.instagram.com/</a>graciesapizza Follow me on IG@whatsgooddough <a href="https://www.instagram.com/whatsgooddough/" rel="nofollow" target="_blank">https://www.instagram.com/whatsgooddough/</a> Buy an Ooni! <a href="https://shareasale.com/r.cfm?b=1232202&amp;u=2800064&amp;m=82053&amp;urllink=&amp;afftrack=" rel="nofollow" target="_blank">https://shareasale.com/r.cfm?b=1232202&amp;u=2800064&amp;m=82053&amp;urllink=&amp;afftrack=</a> Podcast Survey <a href="https://docs.google.com/forms/d/1_DOdfM-Wpa7wyZUMgd7QG90spWHPNANz2q6V3Yf7o6g/edit" rel="nofollow" target="_blank">https://docs.google.com/forms/d/1_DOdfM-Wpa7wyZUMgd7QG90spWHPNANz2q6V3Yf7o6g/edit</a> Get your propane delivered (for cheaper 🤫 ) <a href="http://bit.ly/cynch" rel="nofollow" target="_blank">bit.ly/cynch</a>

[WGD 69] Running a solo brick and mortar in Portland with Craig Melillo from Gracies Apizza

Got to sit down with my homie Craig from Gracie's Apizza based out in St. Johns. Insightful human being with an interesting outlook on life. Enjoy!Gracie's Apizza8737 N Lombard StPortland, OR 97203Hours:Thurs/Fri4-8pm by preorder only

Got to sit down with my homie Craig from Gracie's Apizza based out in St. Johns. Insightful human being with an interesting outlook on life. Enjoy! Gracie's Apizza 8737 N Lombard St Portland, OR 97203 Hours: Thurs/Fri 4-8pm by preorder only

Ep 2 - Craig Melillo | Gracie's Apizza |ma - Breaking Down Dogma (Prod. by 4THSEX)

Scott Varricchio

Ian Boden

In this two-episodes-in-one special report, Andrew visits with three chef-owners in three stages of lockdown in three different markets:Scott Varricchio of Citrus Grillhouse in Vero Beach, Florida, shares the precautions he's taken in preparation to partially reopen his restaurant tomorrow;Ian Boden, of The Shack  in Staunton, Virginia, discusses the challenges of being fully, temporarily shut down and the difficulties in deciding when to reopen a small restaurant;and Craig Melillo of Gracie's Apizza in Portland, Oregon, gives us a report on his first few services operating for curbside pickup.Three different perspectives from three different regions that add up to a snapshot of where the industry is as we ease into May.Our great thanks to S.Pellegrino for making these special reports possible.Please consider supporting Andrew Talks to Chefs via our Patreon page–pledge $10 or more per month and gain access to bonus, patron-only episodes, blog posts, polls, and more. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information. 

In this two-episodes-in-one special report, Andrew visits with three chef-owners in three stages of lockdown in three different markets:Scott Varricchio of <a href="https://www.citrusgrillhouse.com/" rel="nofollow" target="_blank">Citrus Grillhouse</a> in Vero Beach, Florida, shares the precautions he's taken in preparation to partially reopen his restaurant tomorrow;Ian Boden, of <a href="http://theshackva.com/" rel="nofollow" target="_blank">The Shack</a>  in Staunton, Virginia, discusses the challenges of being fully, temporarily shut down and the difficulties in deciding when to reopen a small restaurant;and Craig Melillo of <a href="https://www.graciesapizza.com/" rel="nofollow" target="_blank">Gracie's Apizza</a> in Portland, Oregon, gives us a report on his first few services operating for curbside pickup.Three different perspectives from three different regions that add up to a snapshot of where the industry is as we ease into May.Our great thanks to S.Pellegrino for making these special reports possible.Please consider <a href="https://www.patreon.com/AndrewTalksToChefs" rel="nofollow" target="_blank">supporting Andrew Talks to Chefs via our Patreon page</a>–pledge $10 or more per month and gain access to bonus, patron-only episodes, blog posts, polls, and more. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; <a href="https://andrewtalkstochefs.com/" rel="nofollow" target="_blank">please visit and bookmark our official website</a> for all show updates, blog posts, personal and virtual appearances, and related information.

SPECIAL REPORT #32 & 33: Scott Varricchio, Ian Boden, and Craig Melillo on the 3 Stages of Lockdown