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primed me for this next step. Just looking back on the years as a whole it’s all just surreal. Even the school lunches, like, ‘What’s this guy doing working for a kids’ food company?’ I wouldn’t be able to do what I’ve done without that, just in terms of order fulfillment and how we’re making sure our production numbers are accurate.”

Chicago’s been through a fresh pasta renaissance since the Bristol opened in 2008, one that’s expanded and persisted in the retail market with outfits like Tortello and Flour Power. But until there’s a fresh pastificio in every neighborhood, it isn’t complete.

“It was instilled in me at a really young age the importance of how a full day could be centered around a meal,” says Quartaro. “That sounds crazy in this day and age, but that’s still a way of life for so many families. And I think it’s really important to continue it. It’s not realistic to do it daily anymore but my grandma would do it. We’re doing the heavy lifting for you.”

@MikeSula

S. MBA Healthcare Management