His passion for traditional Italian food led him to Naples, where he studied the art of Neapolitan pizza under some of the most respected pizza makers, including Antonio Starita.

After honing his skills, Roberto brought his expertise to the United States, opening successful pizzerias in Pittsburgh and New Jersey before settling in New York City.

There, he launched Kesté Pizza & Vino in 2009, followed by Don Antonio in Midtown Manhattan in 2012 — both dedicated to serving true Neapolitan pizza.

Beyond running his restaurants, Roberto is a respected figure in the international pizza community. As President of the U.S. branch of the Pizza Academy Foundation (PAF), he is actively involved in training and certifying new pizzaioli in the centuries-old techniques of Neapolitan pizza-making.

He also teaches intensive courses and provides consulting services to restaurants across the country.