Well Done!

Who’s Who
at the Jersey Shore
Joseph Massaglia
Everyone thinks they know Joe. And with over
forty years of first-hand restaurant experience, Joe Massaglia is
certainly well known. But how many really know Joe? I have to admit,
as someone who used to walk Joe’s Mama Mia’s Italian Ristorante in
Seaville over 25 years ago to get mozzarella sticks with my friends, I
too thought I knew Joe. Little did I know that Massaglia has a history
rich with experience and influence, and that his business reached far
outside that of the traditional restaurant owner.
Massaglia’s is a true American success story. Born in 1953 in a
small village in the Piedmont region of Italy, Massaglia, one of five
children, spent his youth working in his family’s trattoria. Always
ambitious, Massaglia was already seeking more experience by the
young age of twelve, when he hopped aboard a train headed for the
beautiful coastal town of Portofino, Italy. There, he found seasonal
work as a dishwasher and was provided lodging.
It was within his three years in Portofino that the restaurant
business truly got in his blood. Those who worked in Portofino
often served the crème de la crème of Italian society, including
Italian royals—the experience indisputably shaped Massaglia, who
continued to advance within the industry each year. It was there
that he was taught to make pesto with a mortar and pestle, and
where he made lifelong friends in the food business.
After attending culinary school, Massaglia opted to follow in
the footsteps of his older brother John, and worked on the Pacific
Princess Cruise ship for several years. The brothers had plans to gain
as much experience as possible—and the opportunities for learning
about service, techniques, and international cooking were endless—
and to return to their hometown to open their own restaurant. As
luck would have it, both brothers would meet their future wives
onboard, and ultimately settle in the US. John Massaglia would move
to Philadelphia and open the restaurant, La Grolla. Joe Massaglia
began a series of management positions—from a ski resort to an inn
in Ballardsville—that would lead to him becoming the Maître d’ at
the prestigious French restaurant, La Panetiere in Philadelphia.
At a time in Philadelphia when restaurants were “growing
like mushrooms,” Massaglia dreamed of opening up his own
establishment. He had chosen the name “Escoffier” as a tribute
to the legendary French chef, Augusta Escoffier. However, the
restaurant didn’t pan out, and Massaglia once again made a life
changing decision: he went to work for business magnate Steve
Wynn. In that position, Massaglia opened up the Golden Nugget
as the Maître d’ of Victoria Restaurant. From there, Massaglia went
to the Hilton to run The Beef Baron.
While Massaglia enjoyed his casino days, and his star
continued to rise, he once again took a chance. This time, he
would open up a pizza parlor in a little town called Seaville.
Though he had no experience making pizzas—his background was
most definitely in gourmet dining and fine wines—he decided he
was up for the challenge. His six table pizza place opened in the
Cedar Square Shopping Center in Seaville in 1988.
Within a year, Massaglia had a following. And an opportunity.
The adjoining space opened up and Massaglia expanded his
operation into it, creating a dining area and expanding his menu
to include a variety of traditional and gourmet fare, from the now
well-known Penne Mama to South Jersey’s earliest experiences with
pesto. Massaglia laughs, remembering when customers would ask
him about his “green tomato sauce”, unaccustomed to the traditional
Italian pesto sauce. Massaglia introduced the area to “bruschetta”—
toasted Italian bread topped with chopped tomatoes, onions and
garlic in olive oil—which he made available to every dining table.
Slowly but surely, Massaglia expanded the culinary horizons
of his customers, bringing him local as well as national attention.
From television appearances to book signings, Massaglia has spent
years on the food circuit, all the while cultivating his Seaville
restaurant as well as his reputation. As soon as he was able, he
began seeking opportunities to give back to the community that so
warmly welcomed him.
From founding the Music and Food Gala on behalf of the
Upper Township School District to participating in the local Food
Bank, to sitting on the steering committee of the Atlantic Cape
Community College Academy of Culinary Arts Restaurant Gala,
which has provided over $2 million in scholarships to ACA and
ACCC since its inception, according to the gala website.
Massaglia’s reach continues to expand, something he credits
partially with the fact that he loves to stay busy—he opened
another Mama Mia’s in Egg Harbor Township in 2009, is involved
in real estate, and has imported the Olare Cooking Stone from Italy.
Although incredibly busy, Massaglia’s philosophy is simple.
“Life is good…it’s all about making the right choices…about
seeing the sun even on a cloudy day.” And though a true success
story, his top priority is his family. That is why pictures of the Italian
countryside where he grew up decorate the inside of Mama Mia’s,
and why he settled in South Jersey…to raise his three daughters
and one son. And why he sees the future in terms of his newly born
first grandchild, and the others that may follow. A future where he
is cooking with grandchildren, and showing them his tricks.
Massaglia’s story isn’t over. He has plans for another venture,
close to his heart, where ‘friends’ would come to enjoy a meal with
him. To sit, to talk, to enjoy a single multi-course Italian meal cooked
by Massaglia. This way, at last, we would really get to know Joe.
Joseph
Massaglia at
his Egg Harbor
Township
30 | The Boardwalk Journal | February 2012
Restaurant
February 2012 | The Boardwalk Journal | 31