Today we’d like to introduce you to Leo.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
The path to where I am today was far from easy, and every stage of my journey came with its own challenges.
Leaving Italy meant stepping away from my comfort zone—family, friends, language, and culture. Transitioning from a life centered around soccer to an uncertain future abroad required humility and courage. When I moved to London, I faced the reality of starting over completely. I entered the hospitality industry at the lowest level as a barback, working long hours, physically demanding shifts, and often feeling the pressure of proving myself in a highly competitive environment while adapting to a new language and culture.
Advancing to server and bartender brought new responsibilities but also new pressures. I had to learn quickly, make mistakes in front of guests, and develop confidence while constantly being evaluated. Opportunities were not handed to me—I had to earn trust through consistency, reliability, and relentless work ethic.
Relocating to Miami presented another major challenge. While it was a promotion, it also meant starting again in a new city, rebuilding relationships, learning different markets, and managing higher expectations. As I moved into leadership roles—bar manager, manager, and eventually general manager—the challenges became less physical and more complex. I was responsible not only for operations and financial performance, but for people’s livelihoods, team morale, guest satisfaction, and problem-solving under constant pressure.
Working in large-scale operations like the Gaylord Texan tested my ability to operate at a high level in fast-paced, high-volume environments where precision, systems, and accountability were critical. Later, as Director of Operations with the Lombardi Group, the challenges multiplied. Managing multiple locations, aligning teams with brand standards, balancing growth with quality, and making strategic decisions with real financial impact required resilience, emotional intelligence, and strong leadership. Success often came with difficult conversations, long hours, and personal sacrifices.
Becoming an entrepreneur added an entirely new layer of difficulty. Opening Numero 28 Ristorante Pizzeria meant taking financial risks, navigating partnerships, managing uncertainty, and carrying the weight of the business beyond daily operations. There were moments of doubt, pressure, and exhaustion, especially while balancing ownership responsibilities with ongoing leadership roles.
Now, as I begin a new venture with Tutto Gustoso Ristorante, the challenges continue—new partners, new concepts, new expectations—but I face them with experience, confidence, and clarity earned through years of struggle and growth.
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?
Each obstacle—from starting at the bottom in a foreign country to leading major hospitality operations and launching my own businesses—has shaped who I am. The difficulties did not weaken my path; they strengthened it, teaching me resilience, adaptability, and the importance of never forgetting where I started.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
am a hospitality professional and entrepreneur with over a decade of international experience in restaurant and bar operations. I specialize in building, opening, and scaling hospitality concepts—from the ground up to high-performing, guest-driven businesses. My background spans every level of the industry, from barback to general manager and director of operations, which gives me a deep, practical understanding of both daily operations and long-term strategy.
I am best known for my ability to lead teams, create strong operational systems, and deliver consistent guest experiences while maintaining the soul and authenticity of a concept. Having worked for 11 years with the BiCE Group in London and Miami, followed by leadership roles with the Gaylord Texan and five years as Director of Operations with the Lombardi Group, I have managed everything from high-volume, large-scale operations to intimate, brand-driven restaurants.
What I am most proud of is my journey. I started at the very bottom in a foreign country, faced cultural and language barriers, and earned every opportunity through hard work, discipline, and resilience. That journey allowed me to open my own business, Numero 28 Ristorante Pizzeria in Allen, and now launch a new concept, Tutto Gustoso Ristorante, alongside new partners. Building something of my own after years of learning from established brands is my greatest achievement.
What sets me apart is that I have lived every role I now lead. I understand the challenges of frontline staff as well as the responsibilities of ownership and executive leadership. I combine European hospitality values with American operational efficiency, and I lead with empathy, accountability, and a strong hands-on presence. I don’t just run restaurants—I build teams, culture, and sustainable businesses.
Do you have recommendations for books, apps, blogs, etc?
es — there are several resources that have helped shape how I work, lead, and grow both personally and professionally:
Books
“The 7 Habits of Highly Effective People” by Stephen R. Covey — This book helped me build strong personal and professional habits, stay focused on what matters most, and lead with intentionality.
“Start with Why” by Simon Sinek — Understanding purpose has been central to how I approach leadership, team culture, and my own growth.
“The E-Myth Revisited” by Michael E. Gerber — A powerful reminder of the difference between working in your business versus working on your business — especially important as an owner.
Podcasts
The Tim Ferriss Show — I enjoy the deep conversations with top performers across different industries and the practical lessons I can apply to my own business and leadership.
How I Built This (NPR) — Hearing real founder stories from around the world inspires me and reminds me that challenges are part of every successful journey.
Apps & Tools
Notion — I use this daily to stay organized, manage projects, and document systems for teams. It has helped me scale operations and keep clarity as we grow.
Headspace / Calm — Maintaining mental focus and reducing stress is essential, and these apps help with consistency.
LinkedIn Learning — A great resource for continuous learning, especially in leadership, communication, and hospitality operations.
Other Habits
I make time every week for personal reflection — whether writing goals, journaling insights, or reviewing what worked and what didn’t. That habit keeps me focused and intentional.
I also prioritize learning from people around me — mentors, peers, and team members. Some of the most meaningful lessons I’ve learned weren’t from a book but through conversations and shared experiences.
Contact Info:
- Website: https://www.numero28allen.com
- Instagram: numero 28 allen
- Facebook: Numero 28 Allen
