The People Behind the Pizza
Buvetti was built from real kitchen experience, a genuine gap in the market and a shared belief that foodservice operators deserved something better.
France Rechichi spent over two decades running award-winning pizza venues in Sydney. He understood better than most what commercial kitchens actually needed — consistency, reliability and a product that performed under pressure night after night.
David Amar brought product design and food development expertise. Together they built Buvetti from the ground up, combining real venue experience with genuine product knowledge.
The result is a national brand trusted by foodservice operators across Australia — built not by people who observed the industry from the outside, but by people who lived it.
That foundation is still what drives everything we do.
France Rechichi
Co-Founder of Buvetti
France has spent over 25 years on the frontline of food retail, hospitality and the food supply chain. Before founding Buvetti, he ran award-winning pizza venues in Sydney – giving him a first-hand understanding of exactly what commercial kitchens need from a supplier.
That experience is what shapes everything about how Buvetti operates. France knows what it feels like to be an operator under service pressure, managing labour costs and trying to deliver a consistent product night after night. He built Buvetti to solve those problems – and he remains personally invested in making sure it does.
France is available to visit your venue, look at your oven setup, understand your service volume and help you find the right Buvetti product for your specific operation. It’s not a formal process – it’s just how he prefers to work.
If you have questions about pizza, ovens or dough – even if you’re not a Buvetti customer – France is genuinely happy to help. Connect with him on LinkedIn or reach out via buvetti.com.au
David Amar
Co-Founder of Buvetti
David brings product design, food development and supply chain expertise to everything Buvetti makes. Where France brings the venue experience, David brings the technical knowledge – from raw material sourcing through to product consistency, manufacturing and quality control.
His background spans food production, development and business management across both retail and wholesale markets. That combination of commercial and technical expertise is what allows Buvetti to deliver a product that performs consistently at scale – whether an operator is running a small cafe or a high-volume catering operation.
David’s focus has always been on the detail that operators rely on most – the consistency of the product from one batch to the next, one service to the next, one venue to the next. That reliability is not accidental. It’s designed in.
Connect with David on LinkedIn or reach out via buvetti.com.au
Italian Traditions. Australian Ingredients. Buvetti Innovations.
Every Buvetti product is crafted using traditional Italian methods and quality Australian ingredients. We don’t sheet our dough. We proof our dough balls and hand stretch — the old way, because it produces a better result. Our sourdough formulation is built for flavour. These are the techniques we refuse to compromise on, because they’re what give Buvetti its edge.
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