"The business world was ruining me; making pizzas is better." From banker to award-winning pizzaiolo, Sebastian Gallucci's story has much to teach: now he bakes pies in the jungle and shares his new passion!
The story
It’s an incredible story, that of Sebastian Gallucci, a Canadian citizen of Italian-Argentine origins, who found fortune and success in Costa Rica after the blow of COVID. We reached out to him to retrace a dream that became reality.
Sebastian, tell us your story
I come from a loving family with Italian-Argentine roots, where everything was about food, passion, and love. I grew up watching my grandmother prepare Italian dishes and was forever captivated. My father, when I was a child, ran several restaurants and always involved me. I loved being with him, learning about different types of pasta, pizza, and Argentine parilla. Hospitality means everything to me and my family: we love to welcome people and take care of them. For me, restaurants were a great way to show love to anyone around me.
We always ate amazing dishes, full of flavor and love. Although we weren’t wealthy, food was our priority, and there was always plenty at home. So in my heart, I always knew I would become either a chef or a soccer player. At 18, I was offered a soccer scholarship to the University of Texas, but after a year, I had several injuries and decided to return to Toronto. I worked in many restaurants, which I enjoyed, but I felt lost and didn’t know where to go. So, I accepted a job at a large investment bank. The only thing I learned was how much I hated working there and how it cannibalized my soul and passion for everything I loved. I was losing myself, my passion for food, and my zest for life in those 8 hours a day. After five interminable years, I quit. I couldn’t take it anymore.
I saw a food truck for sale and remember feeling a spark of life, energy, and love for what I knew and loved. I remember calling my brother Gabriel that day and asking if I should buy it and leave the bank. He replied, "If you want it, do it!" So I bought the truck and never looked back. I opened the first Argentine food truck in Canada, and it was a huge success! I won many awards, but after about two and a half years, I wanted something more. I wanted to feed more people, so I sold the truck and opened the restaurant AMA in Toronto. The inspiration came from my Italian-Argentine roots. Incredible meat, seafood, pasta, and more. It was epic, an amazing place always full of love and community.
I couldn’t believe that my partner Mike and I had created something like that, but then COVID hit. We were closed for almost a year, with bills to pay. It was very stressful, and then my wonderful wife Michelle said: it’s time to move to Costa Rica. We sold everything we had in Toronto and never looked back. We bought a 17-hectare estate in the jungle and created real magic. We planted over 150 fruit trees and are 100% self-sufficient thanks to solar panels and water from our own spring. My wife, my lovely daughter, and I decided to open a small bed and breakfast to cover the costs of moving to a new country and started preparing private dinners with 5-10 course menus in the jungle.
There were at most ten seats; I had a blast and met amazing people, despite the challenges of working in a small kitchen. We were always busy; it was so incredible, with the freshest ingredients. After two years, I thought: okay, it’s time to show Costa Rica the chef I am. So we opened Seba’s in Uvita, a restaurant inspired by my passion, knowledge, and love for everything I know and have eaten. After just over a year, it was declared the best pizzeria in Costa Rica by 50 Top Pizza and the 43rd in Latin America, as well as the most sustainable restaurant on the continent. But every day, we strive to do better. Our goal is to become the best restaurant in the country and climb the rankings.
How would you describe your offerings?
Seba’s is a farm-to-fork table, without seed oil. We cook over an open flame, make incredible pizzas, and homemade pasta. We support over ten farms and five local fishermen. We are creating something magical. All our dishes are inspired by my Italian-Argentine origins with a Costa Rican twist.
What is your wife's role?
My wife Michelle Dimillo is a beautiful soul who inspires me every day. She supports my dream of being a chef and makes me happier every day. She is the best mother to our daughter. Without her, I wouldn’t be the man I am. I love you, Michelle.
Why did you choose Costa Rica?
Costa Rica chose me. My wife told me I needed to see it one day, so I visited and fell in love immediately. The simple life, warm ocean, organic food, and friendly people made us decide to move here. Plus, it’s always warm, a dream for a Canadian. The culinary scene is vibrant, fresh, beautiful, and growing every day. I am grateful to my amazing sous-chef Karina Borges, a culinary genius who helps me every day to strive to be the best.
What indigenous ingredients do you use?
We use only local organic vegetables. For example, we make a fantastic pizza with a local squash called "the massi." The buffalo mozzarella and burrata are also from here. We grow our own herbs. We also produce bananas, plantains, pineapples, ginger, turmeric, spinach, jalapeños, mangoes, and papayas. Soon, we will also have avocados, limes, oranges, tangerines, and guava. Our goal is to grow everything we need for the restaurant within a few years.
What's your typical customer?
They are food lovers who want to eat fresh and healthy food. We have families, couples, retirees, foodies, bloggers, and everyone is welcome! In conclusion, I’d like to tell everyone to follow their dreams. Keep pushing as hard as you can, learn as much as you can, eat at as many restaurants as possible, and travel the world to find inspiration!
