Rick Freedman started Picazzo’s in 2002, when he opened the Sedona location at Pizza Picazza. That restaurant was an instant success, and nearly a decade later, Rick owns and operates four Picazzo’s locations throughout Arizona.
Once a successful executive in the homebuilding industry, Rick now spends every waking moment ensuring that quality and innovation remain hallmarks of Picazzo’s Organic Italian Kitchen. In 2010, Rick decided it was time to move the restaurant to an all-organic enterprise.
“The downturn in the economy inspired me to go all-organic,” Rick says. “It was time to stand up for greater change and provide healthier dining choices for our guests. Going organic, natural, and gluten-free is the result.”
After almost 10 years of feeding delicious food to tens of thousands of guests, Rick remains hands-on, demanding a standard of excellence when it comes to our pizza, pasta, and salads. Always expanding his palate and looking for new and better ways to make the best gourmet pizza in the state, Rick can be found on any given night at one of Picazzo’s locations, in the kitchen with his chefs or in the dining room, chatting with guests.
In whatever setting you may find him, you can be sure he’s doing whatever he can to make you feel good about dining at Picazzo’s.