We had the good fortune of connecting with Ralph Kreidly and we’ve shared our conversation below.
Hi Ralph, what do you attribute your success to?
Executive chef and founder of Big Oven Pizza, Ralph Kreidly’s passion started from making homemade pizzas for family and friends which turned into a journey of perfecting pizza, and visiting Naples, Italy to study the fine art of crafting Neapolitan style pizza.
Customers often ask what made me turn a hobby into a business. I knew my love for wood fired pizza, belief in using the best products, freshest ingredients, and providing exemplary customer service could set me apart and help me turn this dream into a successful business.
The most important factor behind my success and success of the brand is taking a customer centric approach. To me this means when someone comes to Big Oven Pizza I want them walking away having eaten the best pizza that they ever had while receiving superior service and personalized attention.
This approach drives everything that I do. I want to ensure people have the best experience. And that they enjoy Big Oven Pizza as much as I do.
What should our readers know about your business?
We offer Neapolitan style wood fired pizza which is a thin crust pizza made in an 800 degree wood fired oven, native to Naples Italy. It’s a very delicate and labor intensive pizza and is best made with 00 Italian flour, San Marzano tomatoes and best cheeses. I chose to be in this business to share the love of really good pizza.
Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
I’d love to take them to the gaslamp district, coronado island, balboa park, hike torrey pines and eat sushi at Ota.
Who else deserves some credit and recognition?
I’d like to dedicate my shoutout to my family and a special shoutout to my wife who believed in me and supported me along the way to start this business.