Fast Casual Executive Summit
From Italy to China to the U.S., Filippo Fiori has gained a lot of wisdom from his travels, which he plans to share at the Fast Casual Executive Summit.
Photo: Networld Media Group
August 8, 2025 by Bradley Cooper — Editor, ATM Marketplace & Food Truck Operator
The Fast Casual Executive Summit is quickly approaching from Oct. 5 to 7 in Austin, Texas. FastCasual.com is spotlighting panelists who will be sharing expert insights at the event.
Filippo Fiori, head chef and CEO of Due Cucini Italiana will join the panel Building a lean restaurant: Optimizing operations with smart self-service. This panel will cover techniques such as self-service POS systems, optimizing the menu, training staff, data and other techniques to make the most of self-service technology.
The Fast Casual Executive Summit is a major event that gathers executives to network, learn about innovative industry trends and take their brands in the next level.
Networld Media Group is the organizer of the summit, publishers of Fastcasual.com, QSRweb and Pizza Marketplace. Click here to register for the Fast Casual Executive Summit.
The next Networld Media Group event is the Restaurant Franchising & Innovation Summit taking place March 16-18, 2026 in San Diego, California. Top restaurant leaders will spend two and a half days of networking, inspiring stories and proven strategies.
Describe your current role.
As a head chef, I’m responsible for bringing the most authentic flavors to our guests while ensuring consistency across our locations. I oversee nearly every aspect of operations, from maintenance and supply chain to back-of-house training, recipe development, and implementation. I’m highly involved in site selection for new restaurants and, thanks to my engineering background, I’m a real pain in the neck (in the best way) for our architect, kitchen design team and construction crew to ensure every detail supports efficient service. I’m also involved in strategic decisions and business development initiatives, including catering, to help the company grow while staying true to our mission
What was your first-ever career role and what is one important lesson you learned from it?
I actually started out as a nuclear engineer, analyzing the safety of nuclear power plants. It taught me quickly that no matter how smart you are, teamwork always wins — there’s simply no way to tackle something that complex alone. Funny enough, before that, I worked part-time as a wedding event waiter to pay for my studies, and the same lesson applied. Whether it’s keeping reactors safe or getting 200 meals to tables while the band is playing, communication and teamwork are everything.
What inspired you to work in your industry?
I’ve always enjoyed cooking. When I first enrolled in engineering, I thought I would build a career, save enough money, and open a restaurant when I turned 40. But passion took over sooner than planned. Fresh off my Ph.D. and basically broke, I opened my first restaurant with Davide at 30. It was a leap, but one driven by the belief that good food and meaningful work could go hand in hand
What do you enjoy most about your current role?
I’m extremely proud when our locations execute our dishes well and provide the same experience to every guest. Achieving consistency across multiple locations, while serving fresh pasta from a scratch kitchen and offering warm Italian hospitality, is incredibly rewarding. It’s a joy to see our teams bring that vision to life each day
What’s a common misconception people have about what you do?
People often think that as a head chef, I’m always cooking — and that I must be tired of it. In reality, the role is much more about leading teams and managing operations, and I rarely get to cook during the workday. That’s why I’m always cooking in my free time, simply for the joy of it. Sharing food with family and friends is highly rewarding for me
What industry trends do you think are currently over-hyped and why?
I think hot fried chicken is over-hyped. It’s become the default ‘innovative’ menu addition for many fast casual brands looking for a quick traffic boost, but the market is saturated, and the operational challenges (fryer management, consistency and cost volatility) often outweigh the benefits unless it’s core to the brand. It’s easy to get distracted by what’s trending instead of focusing on differentiation and food that truly aligns with your concept’s identity
What industry trends do you think don’t get enough attention and why?
Most of the attention is always given to food and drinks, however one trend that doesn’t get enough attention is operational simplicity as a competitive advantage. In fast casual, we often chase new tech, new menu items or social media trends, but the real differentiator can be how frictionless your kitchen systems and workflows are, allowing teams to deliver better food faster with less waste and stress. Another underappreciated area is the intersection of sustainability and cost-efficiency—reducing waste, improving energy use, and smart sourcing can protect margins while genuinely aligning with consumer values.
If you weren’t working in your current field, what would you be doing instead?
I would most probably be sticking with the safety analysis of nuclear power plant but more in general I would still be working in the nuclear engineering field, working on some innovative plant design trying to provide my small contribution to a sustainable development of humanity
What do you do to have fun outside of work?
I love skiing, in particular with my daughters. I love exploring the nature in PNW. Traveling is also part of my free time activities, usually focused on food and culture, either back home in Italy or Malaysia.
Are you involved in any charitable organizations that you would like to tell people about?
I like to keep my charitable work personal. As a company we are very active in the Seattle and Dallas area but is not something we boast about.
Where did you grow up and how did your upbringing impact the person you are today?
I grew up in Lari, a small countryside village in Tuscany on the outskirts of the Chianti hills, surrounded by good food, strong community, and a culture that values quality and simplicity. That upbringing shaped how I see hospitality today—food is not just something you sell, it’s something you share to bring people together. It also taught me to appreciate hard work and to pay attention to the details, whether in a kitchen or in life.
What’s one interesting thing about you that even the people you work with every day probably don’t know?
Most people don’t know that while I was earning my Ph.D. in nuclear science in China, I also taught cooking there and ended up on a major cooking TV show in China and Korea. It was an unexpected detour that showed me how food can connect people across cultures — and probably gave me more useful experience for running restaurants than I realized at the time!
Is there anything else you would like to tell people about yourself or your company/organization?
We started our restaurant with a simple mission: to bring the real taste of Italy to the fast-casual world, without shortcuts. We make fresh pasta from scratch, cook real food with real ingredients, and believe hospitality should feel warm and genuine, even if you’re just grabbing lunch during a busy day. Personally, I’m driven by the idea that you don’t have to choose between quality and efficiency—and that the joy of sharing good food is worth all the effort it takes behind the scenes.
