Lenin’s Pizza

Owned By Lenin

When I arrived in this amazing country, I had a big dream: to open my own Mexican restaurant. I had already studied culinary arts, but my first job here was in a pizzeria. Within a week, I was fired—I didn’t know how to make pizza properly. It was discouraging, but that experience shifted my perspective. Instead of giving up, I decided to learn a new skill: how to master the art of pizza.

I applied to another pizzeria, and unfortunately, I was let go again. But this time, I left with a piece of advice: "You’re a great cook, but a terrible pizza maker. Stick to what you’re good at." Still, I wasn’t ready to give up. I moved to Colorado with one goal—to become a great pizzaiolo.

I tried again, this time in an Italian restaurant. But now I had something different: determination. I worked hard, learned as much as I could, and the team gave me a chance. Thanks to their patience and my persistence, I finally earned my place as a pizza maker.

Three years later, I wanted to grow even more. I joined another top-rated pizzeria where I learned advanced techniques and deepened my knowledge. Two years after that, I was hired by someone with an innovative idea—how to take authentic pizza and turn it into a unique business. It was a new challenge for me. I knew how to make great pizza, but I had to learn how to turn it into something bigger.

That’s how Lenin’s Wood Fire Pizza was born—a dream fueled by failure, built on resilience, and baked with passion.