We had the good fortune of connecting with Scott Girod and we’ve shared our conversation below.

Hi Scott, we’d love to hear about how you approach risk and risk-taking
In general I think of risks as experiences. My mind converts the risk to whether I’ll ever be able to have that experience again or not, if I have done it before and lastly my personal safety. All things in life are risks and I want to experience life so I push ahead to new things as it makes life exciting and difficult.

Risks or experiences comprise my whole life up to now. There wouldn’t be Anello or living in Japan and traveling or having a family if I didn’t take those risks.

Those risks are all worth it for I wouldn’t be me if I didn’t.

Alright, so let’s move onto what keeps you busy professionally?
I have been cooking for over twelve years now and the food I make is drastically different from when I first started. When I was delivering pizzas off a conveyor belt to working lines all the way to wood fired ovens. It was a progression of knowledge and skill. I stuck with it because it is so satisfying and there is so much to learn and delicious food to make. It wasn’t easy, but that’s what learning is. You are uncomfortable trying new things and failing a lot and I did, Chris gave me that chance to work, try and fail. I wouldn’t be where am I today with him or that time.

I want to give what I’d hope for in a restaurant. Bianco showed me how much inspiration can come from what is around us if we only looked and challenged the norms. Arizona is making great food thanks to great people sometimes we just need to help and support each other to make it great. I hope people can see how great AZ food can be out of a wood fired oven when given a little attention and care.

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
We would head down to Madera canyon for a bit of a hike. After the long hike and heading back in town we would get some tacos at Tacos Apson then head over to Exo bar for some mezcal and some quiet to catch up for a bit. Also would have to pick up some splashing noodles at Fat man kitchen or some sushi at Yamato sometime that week. oh there is so much from hikes at tanque verde falls to southern Arizona wines like Rune and Dos Cabezas in sonoita. We would have to finish off the week at Tito and Pep. John does wonderful things there and is always so sweet.

Who else deserves some credit and recognition?
Well everyone involved for sure. My family for encouraging me to do it and persevere through the build. My mentors in cooking Chris Bianco and Robbie Tutlewski. Oscar Lopez of Space Bureau for making my vision come to life in designing and getting the restaurant built. The place is truly special thanks to him and the builders he brought in to create it all like Peter Baer and Midtown Artisans.

Website: anello.space

Instagram: anello_pizzeria

Image Credits
Logan Havens

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