Today we’d like to introduce you to Vinny Spatafore.
Hi Vinny, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
Village Pizzeria started in 2002 here in Coronado, CA. Locally owned and operated 23 years later still delivering the same high quality products we started with 23 years ago. We currently have two locations one on Orange Avenue just a block from the world famous hotel del and our other location at the Ferry Landing with stunning views of Downtown San Diego.
All of our pizzas are hand made with the best quality ingredients. Pizza dough, pizza sauce, marinara, and many other ingredients are all made from scratch. At Village we also work to support and provide pizzas for the local schools, sports teams, events and many other areas as well.
With the support of locals and visiting tourists from the Hotel Del and the Ferry riders we have been able to continue to be busy and provide top quality products for our customers.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
Every restaurant has its bumps here and there. Our biggest bump in the road for us was the time of COVID. With the restaurants all around us being shut down our only options was to survive on Takeout business. This was a huge mountain to overcome as there was so many different rules/regulations that were ever changing. We constantly had to follow the rules implemented whether we could be open outside/inside. Take out only or dine in was allowed. There was so many different road blocks along the way. Getting through that time during COVID for sure was our biggest challenge. But it allowed us to make the Pizzeria even better.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
Growing up in the restaurant business Village Pizzeria was a huge part of my success in my role today. Given that this is my families business this place has a very special place in my heart as it is what allowed Blue Bridge Hospitality to grow into creating other unique concepts such as Stake Chophouse + Bar, Little Frenchie and Liberty Public Market in Liberty Station. Currently my role is Director of Front of House and Beverage Operations. I started working when I was 12 years old as a dishwasher at Leroy’s Kitchen + Lounge before it closed. Working my way through the ranks in the different concepts and different roles I am now able to be in the role that I am in today because of the hard work. I am most proud of being able to watch our businesses be successful and make a staple here in Coronado. What sets us at Blue Bridge apart from others is we really focus on the customer service making sure hospitality is the number one thing we focus on.
How can people work with you, collaborate with you or support you?
I am very easy to work with. I always enjoy feedback and looking for ways to make the business better everyday. It is super important to always be ahead of what is next as the industry is constantly changing. I am always looking for ways to make the businesses better and make the customers be excited for our next thing.
Contact Info:
- Instagram: @vinny.spatafore
Image Credits
Photos by Crave Imagery
