By Tracy Morin
As owner of a small-town Alabama pizza restaurant making three types of non-native pies—New York, tavern and Detroit styles—Joe Carlucci of Valentina’s Pizzeria & Wine Bar hasn’t chosen the easy or obvious path in life.
In fact, he’s persisted through many roadblocks along the way. Once upon a time, after mental health challenges, lengthy custody battles and multiple restaurant failures, Carlucci was left with no money, no job and thousands of dollars in debt. By 2023, he’d win, back to back, the Best Pizza in the World award and the Pizza Maker of the Year title at the International Pizza Expo in Las Vegas, beating more than 90 other contestants from around the globe, including world-famous pizzaioli from Italy, New York City and Chicago.
The inspiration for all of that perseverance? His 13-year-old daughter and namesake of his award-winning restaurant, Valentina. Many times, Joe nearly abandoned his dream, but he kept going for his daughter’s sake. Now, she’s an aspiring pizza chef and Guinness World Record Holder herself, and continues to be the catalyst for Joe’s persistence—inspiring him never to give up, no matter how many failures or roadblocks crop up.
PMQ recently interviewed the two-time Guinness World Record Holder and seven-time World Pizza Champion to learn more about his rocky path to pizzeria ownership, why it works in small-town Alabama, and what’s on the horizon for him—and his young pizzaiola in training.
PMQ: What brought you to pizzeria ownership in small-town Alabama, and what has the local reception been like for your style of pizza?
Joe Carlucci: I didn’t grow up in pizza—I found it. Before this life, I was grinding through long days, chasing what I thought success was supposed to look like. But I always had this pull toward food, toward creating something real with my hands. Pizza became that outlet. It started as curiosity, then became an obsession.
Alabama wasn’t the obvious choice for the kind of pizza I wanted to make. This isn’t New York; it’s not Naples. But that’s exactly why I came here. I saw an opportunity to bring something different to a place that deserved it. At first, people didn’t fully understand it. Naturally fermented dough, high hydration, micro blisters—this wasn’t what everyone grew up on. But, over time, the community leaned in. Now, they take pride in it. And that means everything to me.
PMQ: You have competed extensively—tell us about your experience with that. What do you believe set your pizza apart on the world stage?
Carlucci: Competition changed my life. It sharpened me. It humbled me. You walk into those arenas with some of the best pizzaioli in the world, and you realize real quick: You either belong, or you don’t. There’s no hiding behind branding or hype. It’s just you, your dough and your discipline.
Some of the highlights have been winning on international stages and being recognized alongside people I looked up to. That’s something I’ll never take for granted.
What set my pizza apart? I think it was balance: respecting tradition but not being afraid to push it. My dough—it’s dialed in. Fermentation mattered. Every ingredient had a purpose. And I think judges could feel that there was a story behind what I was making.
PMQ: Speaking of stories, you’ve credited your daughter, Valentina, as the inspiration behind your restaurant and your journey. How has she influenced your success?
Carlucci: She’s the reason any of this exists. There were moments in my life where quitting would’ve been easy—honestly, it would’ve made sense. But when you have a daughter watching you, depending on you, you don’t get that option anymore. Valentina gave me clarity. She made me want to build something that lasts—not just a business, but a legacy. Every decision I make, I think about her. That changes how you move.
PMQ: Tell us about the setbacks or challenges you have had and what kept you going during the toughest times. Was there a defining moment when you decided you wouldn’t quit?
Carlucci: There were a lot of dark days. Times where I lost everything—money, confidence, direction. I had failed restaurants, debt, mental battles—all of it.
What kept me going? Honestly, my daughter, Valentina, and stubbornness at first. Then purpose. There was a moment where I realized: Nobody’s coming to save you. Either you get up and rebuild, or you stay down. And staying down wasn’t an option—not with a daughter who needed to see what resilience looks like. That shift, that mindset, was the turning point.
PMQ: What memorable advice did you get throughout your pizza journey that you would pass on to a new or aspiring pizzaiolo?
Carlucci: I will take the quote from my good friend and mentor, Tony Gemignani: “Respect the craft.” Don’t chase shortcuts. Don’t chase trends. Learn your dough—really learn it. Understand fermentation, time, temperature. That’s where everything starts. And stay humble. The second you think you’ve figured it out, you’re already falling behind. Also, be ready to fail. A lot. That’s part of it. The ones who last are the ones who keep showing up anyway.
PMQ: Your daughter, Valentina, is already an aspiring pizza chef. Tell us about her role in your business and how you work together.
Carlucci: She’s already better than I was at her age, I’ll tell you that. She’s around it every day. She watches, she asks questions, she gets her hands in the dough. It’s not forced; it’s natural. She loves it. And working together is the best part. There’s nothing like building something side by side with your daughter.
PMQ: Has winning international titles changed your business and life back home in Alabama?
Carlucci: It definitely brought attention. People started paying closer attention to what we’re doing here, which helped put Alabama on the pizza map, in a way. But day to day? I’m still in the kitchen. Still chasing consistency. Titles don’t make the dough better tomorrow—you still have to earn it every single day. But what I love about competing is the pressure. It forces you to be sharp. It reminds you why you fell in love with this in the first place.
PMQ: As a father and entrepreneur, what does building this legacy for your daughter mean to you?
Carlucci: It means everything. I’m not just building a restaurant—I’m building proof. Proof that you can fall apart, rebuild and come back stronger. If my story says anything, I hope it tells people this: Where you start doesn’t define where you end up. And failure doesn’t disqualify you—it prepares you.
PMQ: What’s next for you and Valentina—in pizza and beyond?
Carlucci: We’re just getting started. We want to keep pushing—refining the craft, growing the brand, maybe expanding in the right way when the time is right. But never at the expense of quality.
And, beyond pizza, it’s about impact. Community. Giving back. Creating opportunities. At the end of the day, I want Valentina to be proud—not just of what we built, but how we built it.
Tracy Morin is PMQ’s associate editor.
