From Sicily to Suffolk: Meet Giuseppe, the Passionate Pizza Chef Behind Lucy’s
Nestled in a quiet Suffolk village, Lucy’s Pizzeria is more than just a local takeaway. It’s a place filled with heart and flavour, all thanks to the creative hands of Sicilian-born, Giuseppe and of course, the wider Lucy’s family. With new ownership (Michele and the team behind Rustico in Bury St Edmunds) now a year down the line, Lucy’s is on a mission to serve good Italian food, pizza with the perfect puffed crust, and give everyone a warm welcome. I caught up with Giu to hear how he went from lifeguard to chef, and what drives his passion for pizza.
From Italy to Suffolk
“I didn’t move to England planning to make pizza,” Giu laughs. “I was working as a lifeguard and swim teacher when I first moved... Then COVID happened, and everything changed forever.”
The pandemic prompted a rethink and helping out in a kitchen sparked something. “I remembered how much I loved making food and feeding people. It brought me back to childhood - to home.”
Giu's original plan was to spend a couple of years abroad. “Honestly, I came to the UK because I love music - especially international songs. I wanted to understand the lyrics better and improve my English at the same time. But then I made friends, found love, and… well, it started to feel like home.”
Finding a Home at Lucy’s
Giu’s first kitchen experience was intense. “I’d trained in a military-style kitchen back home. The pace here was totally different, but I loved it.” Back in Italy, Giu trained at a hospitality school, exploring every part of the industry. “I actually wanted to be a bartender at first, but the kitchen kept calling me back.”
When he landed at Lucy’s, the initial spark he felt during the pandemic grew stronger. “A young couple was running the place and they gave me a lot of creative freedom. That made a huge difference in the early days.” As ownership changed, Giu welcomed more responsibility. “It became my passion to carry forward the spirit of Lucy’s, the food, the feel, and the quality.” Now, he leads the kitchen, pushing the menu beyond pizza while keeping the foundations firmly rooted in Italian traditions.
Giu’s Style: A Neapolitan Base with a Twist
“Everything’s made from scratch - dough, sauces, toppings,” Giu says proudly. His pizza style leans Neapolitan but with playful, unexpected touches.
“I love experimenting with seasonal fruits, spicy sauces, and unusual bases. Specials are where I get to be most creative - bold colours, flavours, combinations. I also welcome feedback and love when our customers try something new on the menu.”
The Secret to Great Pizza
“It starts with the dough - the right flour, time to rest, treating it with care,” Giu explains. “The oven matters too. And of course, the toppings - they’ve got to be high-quality and seasonal where possible.” At Lucy’s, sourcing local produce is a priority, from fresh veg to meats from our butchers, all paired with carefully chosen Italian staples.
Life in the Village Kitchen
“Being based in a village is definitely a challenge,” says Giu. "We're not on a high street or near busy attractions, so people have to want to come to us.” That means keeping things fresh, interesting, and personal. “We change the menu seasonally, run weekly specials, offer online ordering, and promote locally & via social media. We want people to feel welcome from the moment they arrive.” But, the location is full of charm too! “It’s very peaceful & beautiful. We’re only ten minutes outside Bury. It’s a slower pace - more Italian, in a way and we know most of our customers by name. You can take your time and enjoy the food.”
Beyond Pizza: Favourites, Food Obsessions & Rituals
Favourite pizza to eat? “Number 9. Double salami, one spicy, one mellow, finished with homemade spicy hot honey and burrata. Sweet, salty, spicy, colourful - everything you need.”
Favourite pizza to make? “The specials - This is where I get to be creative, try new ideas, and think outside the box.”
Weirdest customer request? “A guy came in once and asked for every single topping we had available on one pizza.” Overcrowding pizza with too many things isn’t really the way to do it. A less-is-more approach is best. You’ll see it in traditional Italian pizzerias to newer, contemporary spots. Good quality toppings, simple flavours, etc.
What do you like to eat outside of Italian food? “Sushi,” Giu grins. “I’m obsessed.” He also loves American BBQ - smoked meats, burnt ends, burgers - and admits to a pistachio addiction. “Gelato, cakes, cream… it’s a weakness.”
Favourite drink? “Mandarinetto for sure, It’s a summer drink from southern Italy. It’s a citrus syrup with sparkling water or soda, perfect in 40-degree heat. I always look for it when I go home.”
Favourite ingredient? “Basil. It’s fresh, bright, and tastes like summer. Magic in a leaf.”
Do you have any rituals before before service? "there’s one non-negotiable: Double espresso. No coffee, no Giu,” he laughs. Music is essential too. “It sets the mood. Like wearing your favourite T-shirt - it makes you feel like yourself.”
Outside the Kitchen
Giu’s love of music doesn’t stop at playlists. “I sing all the time, from Freddie Mercury and Lady Gaga to Italian artists like Marco Mengoni. You’ll probably hear me mid-service.”
He’s also a bit of a local explorer. “I don’t have a specific go-to restaurant or town that I visit all of the time - I like trying out different spots and love discovering hidden gems, cafes, smokehouses, pop-ups. That’s where the magic happens.”
Looking Ahead
Giu and the wider team have big plans for their little Suffolk pizzeria.
“We want Lucy’s to be a place where people try something new, where the food reflects our Italian roots, and everyone feels welcome.” We’ve just extended our hours to serve slices every day and also have some exciting events on the cards later in the summer. There’s also a potential to open up a secret, snug-style area for the winter season, so watch this space...