Chef Paul left fine dining behind—along with a James Beard Award—to open Myrth, a wood-fired pizza and pasta restaurant in Ada, Michigan. After a huge opening, sales dropped. Instead of giving up, Paul pivoted. In this episode, he shares how he reworked his approach in 2025 to reignite growth, build a stronger brand, and connect with his community.

Live from the Pizza Tomorrow Summit, we sit down with Pat from The Pizza Gene to uncover his insane journey — from a 4-generation New York pizza legacy to building a $6M custom pizzeria with a drive-thru in Stuart, Florida. He spills the real truth about opening delays, off-seasons, why second-gen shops suck, and building culture from scratch. If you're serious about owning a pizza business, this episode is a masterclass.

🔗 Follow Pat:
Instagram: @thepizzagene
Website: pizzagene.com

Join us live from the Pizza Tomorrow Summit with Tyrell, host of the Pizza King Podcast and former Tampa pizzeria owner. In this episode, we dive deep into the real challenges and solutions for building a strong team culture in a pizza shop — and how content creation and podcasting became the launchpad for Tyrell’s next chapter.

Whether you're a seasoned operator or just opening your first slice shop, this one is packed with honest insights, leadership strategies, and content tips that can transform your business.