October 21, 2004

Recipe for success

Amato celebrates a milestone

By Kymberli W. Brady
Staff Writer

What started as a basic, yet critical ingredient for pizza—the classic Italian pie—has, in just one year ripened into a thriving establishment that bears its name, Amato, the Beloved Tomato.

“We’re a team,” says Amato owner Mahmood Kuchaki of his manager and staff. From left, first row, Paul Stryker, Farideh Pourabbas [manager], Jose Rivera, Roque Cruz, and Ceasar Cruz; second row, Amir Behboud, Ashkan Eskandari, Kuchaki, and Jaime Flores. Not shown, Isidoro Flores, Jessica Golden, and Randy Tanaka. Photo by Kymberli W. Brady

Fifteen years after starting his first restaurant in Iran, Mahmood Kuchaki came to America, where he kneaded dough and grated cheese for a large chain pizza shop. Last year, he decided to venture out on his own in pursuit of pizza perfection—and took his co-worker, Ferideh Pourabbas with him. With a little fresh paint, a lot of elbow grease, and an immeasurable desire to succeed, together they transformed the former Quicksilver Pizza Kitchen into a juicy hot spot for the hungry Almaden community.

Actually, they gutted the place and started over from the ground up—installing new floors and fixtures, kitchen, ovens, and bathrooms. When Amato opened its doors for business last October, the place was as new as the name. Kuchaki and Pourabbas were ready to wow the community.

And wow them they did. As with any new establishment, curious patrons trickled in slowly. Soon, the ripple effect took over and the word spread. One year later, the Amato team has grown to a “team” of 15 busy employees in an effort to keep up with the standing room only crowds every weekend.

“We are really growing because I show my customers how much I respect them, how much I care about them,” Kuchaki says. “And they appreciate that.”

Admittedly, one of, if not the first customer was John Schroeder, a Cambrian resident who meets with his running companion every Friday for a sprint through Quicksilver Park, followed by their traditional stop at Amato.

“We’ve been coming her since before day one, while they were in the midst of remodeling,” jokes Schroeder. “So we were their sandwich board wearers and flagged folks in. The previous place was a lot darker—you know, a good pizza place, but nothing like what it is now. It’s very friendly—a small town feeling for a big city. They actually know who we are.”

You could say Kuchaki is a perfectionist—a type A personality. But in the restaurant business, that can be a very good thing. He doesn’t mind paying more for top quality ingredients and insists on making his own dough every evening after the store closes. Before heading home, mozzarella cheese is shredded and fresh sauce is simmered in preparation for the next day. Early each morning, crisp lettuce and vegetables are delivered, sliced, and diced—but just enough, because 10-hour old lettuce simply won’t do.

“It’s my job to make my customers happy and offer them quality,” Kuchaki explains. “I’m not thinking how I can make money by saving a penny here and there. I want to make sure everything is done the right way—100 percent fresh.”

Amato’s success, if measured by sheer volume alone, equates to a staggering 625 pounds of flour, 400 pounds of cheese, 50 pounds of lettuce, 80 pounds of mushrooms, 90 pounds of sauce, 100 pounds of chicken wings, and 100 pounds of potatoes each week.

A good bit of that consumption can be attributed to nearby Villas of Almaden residents Mary and Les Boughton, along with Pavla Thather, who are frequent patrons. “They did a wonderful job remodeling the place,” says Boughton. “They’re great people and we want to give them all the business we can.”

“They’re very good and I hope they will be here for a long time,” agrees Thather.

“This is such a great place,” adds Cindy Zamborelli, who often holds parties at Amato for family, friends and neighbors. “I think he’s got the best pizza around here. And with both my boys in soccer and baseball, he honors our ten percent coupon, which is pretty huge for me—it benefits our whole team.”

The quest for perfection doesn’t end in the kitchen or with the service. Each and every hour—every two hours if they’re busy, everyone stops to clean, mop, and sanitize the floors, working surfaces—even the restrooms.
Although an additional $500 is spent on cleaning supplies each month, Kuchaki says it’s worth it.

“I really enjoy seeing my store clean,” he admits. “The health inspector can’t believe it when he comes in here. He says it’s rare to get no violations on an inspection report—especially in San Jose. I told him he could stop by anytime because it’s always clean.”

“Everything here is absolutely spotless,” attests another regular. Although too shy to reveal his name, he frequents Amato three times a week and brought Elaine and Bob Burns, who moved from Almaden to Rapid City, S.D. three years ago to his favorite eatery. “They’re terrific people, with a beautiful staff.”

When you congratulate Kuchaki on his success, he is quick to point out that he’s part of a team. Without Pourabbas and his employees, there would be no success. However, every night, after the sign on the door is turned, and the marquee shuts off, everyone sits down to joke and unwind over a meal.

“I have a wonderful team and I’m really proud of them,” says Kuchaki. “It’s important how I treat my employees, because when they are happy, they’re going to offer really good service to my customers. And Farideh, she’s not only my manager; she’s my best friend. She’s done so much for me.”

“Honestly, it’s been a lot of hard work,” smiles Pourabbas. “But for Mahmood, I would do anything. He’s the greatest person I’ve known in my life. The time I spend here with him and the people I work with—sometimes I don’t think I can do without it.”

Kuchaki’s biggest supporter is admittedly his wife Sury, whom he says finds time to help out each morning, before spending the remainder of the day with their two sons.

“She’s the other part of my life,” he notes. “I can’t thank her enough for supporting me.”

As a dedicated member of the community, Kuchaki believes in sharing the wealth—through sponsorships of nearly a dozen soccer and baseball teams, as well Castillero Middle School and Pioneer High School teams. He has also been a proud supporter of the Almaden Times Teacher of the Month.

“I’ve lived in Almaden for almost eight years,” he boasts. “I’m part of this neighborhood and want to show just how much I respect them—by working to make everybody happy. Not just happy, a hundred percent happy.”

For more information, including hours of operation and menu items, call (408) 997-7727 or visit www.amatopizzeria.com.