Employee of the Month - Danielle Fornarelli

Playboy: You work at a pizzeria?

Danielle: Not just a pizzeria—it’s a Chicago chain called Pizza-Ria. I cofounded it in the early 2000s, and in the years since, I’ve sold off some of the restaurants to friends and family.

Playb ...oy: Wow, you started young.

Danielle: When I was 21 I owned nine restaurants.

Playboy: What has been the key to your success?

Danielle: My partner and I opened our first shop near a huge college dormitory, and we offered pizza by the slice. Most places in Chicago don’t do that. It’s more affordable for college students to pick up a few slices rather than spring for a whole pie.

Playboy: Are there any other differences between your pizza places and others in the Windy City?

Danielle: Many Chicagoans will hate me for saying this, but I can’t stand deep dish. All our pizzas are New York-style thin crust.

Playboy: Why no love for deep dish?

Danielle: Deep dish is really heavy; after eating one you basically can’t move. You can eat our pizza and still be able to do things, like have sex!

Playboy: What’s the best thing on the menu at Pizza-Ria?

Danielle: I like our Malibu pizza. It has grilled chicken with ranch dressing and fresh mozzarella.

Playboy: What’s your best feature?

Danielle: Two things that are big and real—my lips.

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