Sleeping in a Train Station to Restaurant Owner: Albanian Chef’s Path to Success

  Endrit Rustemi, born in Fier, Albania, in 1991, exemplifies a true story of perseverance and success. Today, he is a thriving restaurant owner in Brescia, Italy, but his journey was anything but easy.

Rustemi enters his restaurant serving a margarita pizza

At just nine years old, Endrit arrived in Italy with his mother and two sisters. The family initially struggled, spending their first months sleeping in Milan's Central Station. Thanks to the intervention of social services, Endrit was later placed in a youth community in Brescia, where he grew up and received an education, local media say.

 Endrit Rustemi with his mother and two 10-year-old children

His turning point came at the age of 17 when he discovered his passion for making pizza. After crafting his first dough, he fell in love with the art of pizza-making, a love that has driven his career ever since. He worked in various pizzerias across cities like Milan and Bergamo before finally opening his own restaurant in Brescia.

Now 33 years old and a father of two, Endrit shared his journey with Tgcom24, reflecting on how pizza not only became his profession but also saved him.

“Did pizza really change your life?”

“Yes, it saved me, just like it saves many people who enter the world of catering,” he said.

“How did you become a pizza chef?”

“I think it was fate. Even as a child in Albania, I loved making dough with my grandmother despite the limited resources we had. I fell in love with the process and the aromas, which I rediscovered in every pizza I make today. My first job in a pizzeria, after eight years in a youth community, left a lasting impression on me and shaped my future as a chef.”

“Do you remember your first ‘encounter’ with pizza?”

“Yes, here in Italy. I recognized the same scents and flavors that reminded me of my grandmother’s kitchen. It was like diving back into my childhood, and I immediately fell in love with it. I still am.”

“What’s the secret to a great pizza? Especially yours?”

“The dough is very simple, but at a professional level, there’s a lot of study behind it—different flours, techniques, and products. For me, the key is simplicity, which is always the hardest thing to achieve. My secret? I avoid using the fridge and rely on specially crafted flour blends: 70% soft wheat flour and 30% Nobligrano, all designed specifically for me to achieve the perfect final product.”

“What’s your favorite pizza? And the most popular one on your menu?”

“My favorite is marinara, a simple pizza that reflects my style. Margherita is also a favorite. As for my customers, margherita remains the undisputed queen of the menu.”

“If you weren’t a pizza chef, who would Endrit Rustemi be today?”

“I often ask myself that question. I’ve never done any other job in my life. If I weren’t making pizza, I’d still be in the world of catering or pastry-making. I love experimenting, but I’ll always want my hands in the dough.”

Endrit’s story is a powerful reminder of how resilience, passion, and hard work can turn even the most challenging beginnings into a fulfilling and successful life. From sleeping in a train station to owning a restaurant, he proves that dreams can indeed come true with determination and dedication.