At 24 years old, Varol opened his first business, an all-you-can-eat pizza buffet franchise in Chalmette, Louisiana, a suburb of New Orleans.
The venture was very successful so Varol’s father, Harry, and the family moved from Pittsburgh to New Orleans to also learn the pizza business. Within 6 months, Varol expanded the family business and opened a second store with his father in Covington, Louisiana.
Varol created his new products from the finest ingredients available. The pizza recipes begin with a signature pizza sauce that is fresh-packed, never from concentrate.
The tomatoes are rushed from the farm fields of California and canned within 6 hours after they are packed and preservatives are never used. The dough is made with the best spring wheat available and mixed with extra virgin olive oil.
The 100% mozzarella is a fresh, never frozen, all natural Wisconsin cheese. And all of Varol’s award-winning, artisan pizzas, are crafted from family recipes.