One of his dad’s projects was a food item. Anthony was there the day his father pitched his string cheese snack concept to Polly-O, which over the years has resulted in substantial revenues for that company and creating a sub-industry. Anthony soon discovered his own knack for innovative, outside-of-the-box concepts, but his were to be simple, revolutionary advances in food items.
At the age of eighteen Mongiello shocked the food industry, revolutionized the fast-food world and changed American pop culture when he was issued his first patent for a little thing called Stuffed Crust Pizza. The Big Cheese’s own pitch to Pizza Hut, for what would become their version of Stuffed Crust Pizza, has generated billions of dollars for that franchise.
Detouring from the family tradition of strictly invention, Anthony’s passion for food innovation led him to become a master cheesemaker – where he would create over 60 different food items which are sold in thousands of stores coast to coast, as well as internationally. These products have earned The Big Cheese over twelve prestigious domestic and international awards for flavor profiles, product innovation and packaging.
Another brainchild of Mongiello is a live radio cooking show called “Kings in the Kitchen”, currently heard in New York and Pennsylvania. This live cooking show has become a runaway hit….guiding the ‘kitchen-challenged’ to use line extensions to cook five-star, gourmet meals with minimal effort and little cost.
Anthony Mongiello’s ability to understand and even help guide the movement of products on store shelves, is a testament to the passion he has for giving consumers what they want: fulfillment, quality and originality. Whether its in international retail or club stores, the local grocery down the street, or a gourmet shop in New York City, the Big Cheese is bringing his passion for trendspotting, trendsetting, and innovation to new arenas of the consumer culture, including the internet, television, radio, food clubs and retail stores.