By Tracy Morin
Photos provided by Camille’s Pizzeria & Ristorante
In nearly 19 years working for PMQ, one of my favorite parts of the job is meeting pizza people around the globe. Something about this food in particular seems to attract the most down-to-earth, hospitable and fun human beings you could ask for. (Maybe I’m biased, but it’s true.)
So, whenever I travel, I’m always on the lookout for pizzerias to visit. They could be world-ranked or up-and-coming, five-star or hole-in-the-wall. I don’t discriminate, and if there’s one thing I’ve learned from nearly two decades of professional pizza eating, it’s that you never know when or where you’ll find that pie or slice (or pizza personality, because this business has plenty!) that sticks with you.
On a recent trip to South Florida, I visited Camille’s Pizzeria & Ristorante in Oakland Park, just north of Fort Lauderdale. Camille’s landed on my radar when John Kreidich, chef and owner, contributed to a PMQ article on nailing the New York style.
Kreidich didn’t always work in pizza, but the food biz has clearly seeped into his blood. “I received my undergrad degree in advertising and hospitality; after graduating, I worked in television ad sales,” he says. “One of the job’s perks was dining at the finest restaurants in New York City, multiple times a week. My curiosity in the culinary world continued to grow, so I started working weekends at different restaurants. I eventually quit advertising and began working full-time in kitchens. In New York and Miami, I worked for NoHo Hospitality—chef Andrew Carmellini’s group. I also worked for Laurent Tourondel. Both of these reputable chefs had pizza concepts. This experience proved useful when I opened my own restaurant.”
At Camille’s, Kreidich uses a three-year-old sourdough starter and hand-picks all of the ingredients, with the goal of “bringing back the nostalgia of the great NYC pizza places I frequented in my youth,” he says. “I do not have much competition, because I’m in a neighborhood that is still up-and-coming.” His pepperoni pizza is a big seller, while a classic dish with a Floridian twist—spaghetti with Key West shrimp and pistachio—is another popular choice.
Camille’s, like many great pizzerias through history, is a family affair. Kreidich runs all culinary and kitchen operations, while his wife, Maya, is a seasoned maitre d’ who runs front-of-house operations as well as payroll. Together, the couple works hard to attract and retain customers who are hungry for great Italian food in their emerging neighborhood, which has been dubbed the Brooklyn of Broward County. “Marketing has been quite the hustle,” Kreidich says. “We drop off pizzas for the staff at schools, police stations, doctors offices, barbershops and City Hall. We believe being a pillar of the community will sustain us in the slow months. We also sponsor a softball team called the Felicias and participate in many charitable events throughout the year. We do well with catering orders, too, as I have great relationships with yacht chartering companies.”
While I was visiting Camille’s, the staff also felt like family. Their down-to-earth, zero-pretension attitude transported me back home to my relatives in New Jersey. “I like to hire dishwashers who show a strong work ethic and a good attitude, then train them to become cooks,” Kreidich explains. “This gives employees an opportunity to grow within and build skills without bad habits they may have picked up elsewhere. I believe people are more likely to stay when they see a path for advancement and know that their hard work is recognized.”
Since opening in August 2024, Kreidich’s biggest challenge is closely tied with his greatest success. “Raising awareness, as we are in an up-and-coming area, has been the challenge,” he says. “But our biggest success has been acquiring loyal customers that come in two to three times a week. You have to make sure you learn every aspect of the business before opening your doors. Your finances need to be well-planned and -managed, and you should always be prepared for unexpected challenges. Even when everything looks like it’s going according to plan, something will inevitably come up. Running a pizza business means constantly putting out fires, solving problems and adapting.”
Next up for Camille’s, Kreidich plans to continue to elevate the menu, including adding new dishes, as well as expanding with an outdoor garden dining area behind the restaurant. With Camille’s laid-back vibe, dedication to community and mean New York-style pie, I’m looking forward to seeing how this family operation evolves and succeeds in the years ahead.
Tracy Morin is PMQ’s associate editor.
