A conversation with Justin Venturi, co-owner of Pizzeria Venturi, on craft, conviction, and the infrastructure behind a destination restaurant
Since opening in Downtown Goshen in 2011, Pizzeria Venturi has become one of Indiana’s most distinctive dining destinations. Co-owned by founder Justin Venturi and Stacy Dechnik, the restaurant is the only pizzeria in Indiana certified by the Associazione Verace Pizza Napoletana (AVPN), a distinction that requires strict adherence to centuries-old Neapolitan standards.
That commitment to authenticity has earned national recognition, including a mention in Esquire magazine’s list of America’s most life-changing pizzas, as well as honors from Yelp and TripAdvisor. For Justin, however, accolades have always been secondary to consistency, discipline, and doing things the right way every day.
“Over the years we’ve earned meaningful recognition, and we certainly appreciate it,” said Justin. “But awards have always been secondary to the operational discipline behind the pizzeria and doing things the right way every day. There are no shortcuts in certified Neapolitan pizza. Quality has always been the focus.”
Justin’s journey into food began in New Jersey, where an early interest in baking eventually intersected with his studies in Italian literature at Rutgers University. An externship at Lidia Bastianich’s famed New York restaurant, Felidia, exposed him to a kitchen where everything—from bread to pastry—was made from scratch, establishing a standard that would shape his entire career.
A pivotal moment came during a visit to a Neapolitan pizzeria in Point Pleasant, New Jersey. The experience connected his interests in food, fire, Italian culture, and craftsmanship, ultimately setting him on the path toward opening his own restaurant.
“When I was learning to bake in a wood-fired oven, a friend took me to a Neapolitan pizzeria down the shore in New Jersey. That was the moment everything clicked. There was always an Italy-shaped pull for me—the language, the culture, the food—and suddenly the direction felt very clear.”
When Venturi was conceived, the goal was never to create a trendy interpretation of Neapolitan pizza. Instead, Justin wanted to build a restaurant rooted in authenticity. AVPN certification requires exacting standards, from ingredient sourcing to preparation methods and oven temperatures, leaving little room for shortcuts or improvisation. For Justin, preserving tradition has always been more important than reinventing it.
Managing myriad details
While mastering dough fermentation and wood-fired cooking required years of dedication, opening the restaurant presented a different challenge entirely. Building a business inside a historic downtown property meant navigating licensing requirements, construction regulations, alcohol permitting, and countless compliance issues—many of which were unfamiliar territory for a first-time restaurant owner.
That complexity led Justin to partner with Warrick & Boyn, a relationship that began during the startup phase and has continued throughout Venturi’s growth. What started as assistance with business formation and licensing evolved into ongoing counsel involving ownership matters, regulatory compliance, operating agreements, and long-term planning.
One of the firm’s most valuable contributions came in helping navigate Indiana’s alcohol permitting process, an area Justin describes as particularly difficult for new operators. More broadly, he credits experienced legal counsel with helping him avoid costly mistakes before they occurred.
“There are things you simply don’t know you don’t know. Having people who do know is the difference between a delay and a disaster. Having their guidance helped ensure everything was handled properly and gave us confidence that we were making sound decisions for the long term.”
A trusted community partner
Over the years, Warrick & Boyn assisted with ownership transitions, structural decisions, and operational matters that allowed the business to remain stable as it matured. Justin especially appreciates the firm’s ability to simplify complex issues and provide steady guidance during challenging situations.
Today, Pizzeria Venturi’s reputation rests not only on exceptional pizza, but on the systems, discipline, and operational foundation supporting the restaurant behind the scenes. While reviews and awards continue to validate the work, Justin and his entire staff remain focused on maintaining standards and delivering a consistently excellent experience.
Reflecting on his relationship with Warrick & Boyn, Justin’s assessment—belying the complexity of his chosen trade—is rather simple:
“Five stars. They show up, they know their stuff, and they’ve been part of the infrastructure that lets me focus on running a restaurant instead of getting lost in complexity I’m not equipped to navigate alone. That’s exactly what you need from legal counsel.”
Like pizzas emerging from a wood-fired oven, success is built through patience, precision, and a commitment to getting the details right. Venturi’s philosophy extends far beyond the kitchen, and we are proud to work with Justin, Stacy, and their entire team. Call us today at (574) 294-7491, and find out how we can help YOU!