01/30/2026
Most people chase hype.
Very few protect the craft.
In this episode of the Two Stunads Podcast (Drew Voelsch & Paolo Cosentino), we sit down with Carlo Bertolli, owner of pizzaboychicago, to talk about what it really takes to build a food business in Chicago when you refuse to cut corners, follow trends, or sell out your standards.
Carlo isn’t a “food influencer.”
He’s an operator.
We get into the realities of running a restaurant in one of the toughest food cities in the country where reputation is earned daily, consistency matters more than marketing, and one bad decision can undo years of work. Carlo breaks down how ego, shortcuts, and hype destroy restaurants, while discipline, humility, and obsession with quality are what keep the doors open.
This conversation goes far beyond pizza.
We talk about:
— Why authenticity always beats hype
— The difference between being busy and being profitable
— Why most restaurants fail (and it’s not the food)
— The danger of chasing trends instead of mastering fundamentals
— Treating every customer like they matter because they do
— Building a brand rooted in trust, not clout
— Why real operators don’t need to scream for attention
Carlo shares stories from the trenches mistakes, lessons, pressure, and the responsibility that comes with putting your name on the door. He explains why he’d rather lose business than compromise quality, and why defending your standards is the only way to survive long-term.
If you’re a restaurant owner, small business operator, or anyone building something with your name attached to it, this episode will hit.
If you’re looking for shortcuts, viral tricks, or easy wins this probably isn’t for you.
👇 Drop a comment and be honest: Would you rather be hyped or respected?
👍 Like the episode if you value craft over clout
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