How and when did you get involved in the pizza industry?

Brian: I originally started working in the pizza industry in 2007. Back then, I worked at a brick-oven pizzeria and, to be honest, it was pretty boring; it was a franchise and very automated. I went on with life and joined the army. A few years after I got out, in 2017 I met a gentleman who owned a mobile wood-fired pizzeria and jumped on with his traveling team, crisscrossing the country and making pizza at different events including the Kentucky Derby, music festivals, and IndyCar races. It was the owner of Pele’s Wood-Fire in St Augustine, FL, Matt Tierney, who ignited my love for pizza. He was able to teach me about dough and proper technique when using a wood-fired oven.

Your work in disaster relief is truly inspirational. How did the idea come to you in the first place?

Brian: In 2020 during the early stages of the covid outbreak I noticed how long the lines at food banks were. I knew I had to do something. So I took out a loan and ordered an oven from Four Grand Mère. In 2020 I made it to my first deployment to a natural disaster in Cedar Rapids, Iowa after they had a historic storm called a derecho. I was there only for a day but I made about 500 pizzas. In 2021 I was able to help in Naperville, Illinois after a tornado. I set up shop there for about a week serving up nearly 1,000 pizzas. I just got back from Mayfield, Kentucky where I teamed up with Operation BBQ Relief, an amazing nonprofit who has served nearly 10 million meals in the last 10 years. In Mayfield, I served up pizza for the volunteers who were helping to get the city back together and pitched in with the volunteer effort as well.

How does your background in the military help you in your mission to feed people who have been impacted by natural disasters?

Brian: In the military we live by service before self and I still hold those values today. I’m not wired to sit back while others are suffering. If there is a skill that I can put to use to ease people’s troubles, I'm there. The military is all about selfless service and I believe that is the foundation to a lasting community. We all need to put in some effort to help others around us when we see the need. My military deployments prepared me for the adverse weather conditions and emergency housing situations that I see at the disaster sites that I visit. We have to be able to adapt and overcome to be able to serve. I camp in a tent in hot humid conditions or cold wet conditions at disaster sites fairly regularly. My trailer is an outdoor model so I'm in the elements and have to find ways to still make my dough work.

How many people have you fed since starting your Elevated Pie Co. mission?

Brian: Currently, we are sitting at right over 2,000 12-inch pizzas. It's hard to tell how many exactly that fed but it seems to be about 1.5 people for each pizza, so maybe 3,000 or so. I have families come up for a slice or kids come up for their own. Nobody is turned away as long as we have food.

Right now you’re paying out of pocket for ingredients and supplies to do your work in emergency areas but you’ve mentioned that you’re considering forming a nonprofit to help cover costs and scale your impact. What’s the next step for Elevated Pie Co?

Brian: The next step is to found a nonprofit so it's easier to get funds for this mission. I am currently self-funded, but have received few donations over the years. It's hard to ask individuals for help fundraising as I'm not that well-connected. I’ve been covering the costs with the idea of partnering up with some of my favorite brands once I get the nonprofit status and seeing if I can get some food donations that way any monetary donations can go straight to logistical/legal needs. I'm retired from the army so I make enough income to cover my bills at home but I'm at a place where this won't grow without the nonprofit status. I learned a lot of the inner workings of a nonprofit while in Kentucky with Operation BBQ Relief and I see how important it is to have lasting partnerships with products that you use. Starting a non profit is a bit overwhelming as there is a lot that goes on behind the scenes, but I believe if I can get some people who share even a fraction of the passion that I have for pizza and serving others on my team. Either way I'm having a ton of fun and will continue to serve those in need one way or another.