Robert Andreozzi

When he was in high school in Rhode Island, Robert Andreozzi was set on going to culinary school, but his parents asked him to go to college first. After graduating with a political science degree and dreading the thought of applying to law schools, he enrolled at Johnson & Wales’ Denver campus. He then spent time at Blue Hill at Stone Barns in Tarrytown, New York, where he not only learned to work in a fast-paced environment, but also how to push himself and be intentional about every single action. He parlayed this into his next experience at Del Posto with Chef Mark Ladner, who taught Andreozzi how to tell a story through food. After working a short stint in Italy, A friend from culinary school convinced him to move back to Colorado, where he went on to work at the fine dining restaurant, Frasca Food and Wine.

In 2016, Andreozzi returned to Providence and helped open the Italian concept, Sarto. He left in 2017, and while consulting on a project in Newport, met Rhode Island bartending aficionado Jesse Hedberg. The two immediately hit it off, and grew their professional relationship. After workshopping a few concepts, the idea for Pizza Marvin made too much sense—a square slice and round pie takeout joint with killer cocktails. Celebrating Hedberg’s penchant for design, Pizza Marvin focuses on approachability while showcasing masterful technique in both the kitchen and bar program. A hub for the industry and the Providence community at large, each year Pizza Marvin hosts a beach cleanup to benefit Save The Bay called “Restore The Store”, as well a holiday event called “12 Pies of Christmas” which gives back to Providence while also providing a platform for other industry friends and colleagues to showcase their flavors and collaborate through pizza.