THE BIG CHEESE
Anthony Mongiello began creating food products (and selling them!) when he was but a child - a Small Cheese if you will. His family ventured to America from the outer Naples region of Italy at the turn of the century. His father, Angelo Mongiello Sr., had been an avid designer, builder and inventor of food industry machinery. After securing multiple patents in the United States for food making machines, he was hailed as a genius and numerous accolades and awards followed. Not the least of Angelo's accomplishments was the creation of the Polly-O Mozzarella String Cheese, a staple of nearly every American household. Anthony himself was present at that landmark meeting and still has his father's original packaging mock-up displayed proudly on his office wall.
They say the apple doesn't fall far from the tree... At the age of eighteen, Anthony Mongiello shocked the food industry, revolutionized the fast-food world and changed American pop culture all at once when he issued his first patent. It was for a little thing called Stuffed Crust Pizza. Anthony filed, was approved and rolled out his idea across the continents to unprecedented response and headlines. Subsequently, sales by avid fan Pizza Hut, increased by almost 25% around the globe from 4.5 to 6 billion per annum in less than one year. Tombstone Pizza and countless others followed making this food innovation one of the most significant since...dare I write it...sliced bread.
"My patent for Stuffed Crust Pizza increased Pizza Huts sales from 4.5 to 6 billion in less than one year..."
If you're searching for "The Big Cheese" look for a guy who is working hard each day and moving forward with each success. Since Anthony started with his first food idea - he has since created over 70 different food items which are sold around the world and in thousands of stores in the USA - coast to coast. These products have earned Anthony over 12 prestigious domestic and international awards for flavor profiles and product innovation.
Anthony owns multiple corporations now and enjoys lending his expertise in recipe design and flavor profiling for the KITK shows, other manufacturers and group/corporate presentations.