Marcello DeVincenzo, Business Director
I was born in a small village in Italy just south of Naples, I immigrated to Canada with my family in 1964. I have lived and worked in London the entire time and specifically lived in Lambeth for 32 years. I have enjoyed a successful 37 year career at 3M in London where I held a number of senior management roles in Sourcing, Manufacturing, and Engineering. My most recent role was that of Corporate Engineering Manager, where I led a team of Engineers that managed all of 3M’s facilities and large capital projects. I hold a Masters Degree in Business Administration from Queens University, a technical diploma from Fanshawe College and I am also certified Six Sigma Black Belt. As I mentioned I live in Lambeth with my wife Betty and we have 2 children, Matthew and Julia. Since leaving 3M I have taken on a number of consulting roles where I was able to use my Six Sigma training to improve a number of operational and business processes.
My true passion is Pizza and Cured Meats. In 2008 I built an outdoor kitchen with a wood burning pizza oven and over the years we have become ‘experts’ at firing and cooking pizza in the oven. In the late winter, it’s sausage and salami season. Again, over the years, we have perfected a number of traditional recipes for both fresh sausage and cured salami. Between friends and neighbors we process about 350kgs of meat each season.
I first met Ryan and Sarah during the first COVID lockdown in 2020 at a socially distanced driveway gathering. Sarah would post a sign on her lawn “happy hour 4-6” and the neighbors would come with a chair and refreshments and discuss what else…. “the pandemic”. Since then, we have become good friends and now business partners. Partnering with the Arbeau's to open a sports medicine centre has been both exciting and demanding, and it has given me the opportunity to use my skills and experience coupled with Ryan and Sarah’s knowledge of the industry to bring this project to a very successful completion.
I was born in a small village in Italy just south of Naples, I immigrated to Canada with my family in 1964. I have lived and worked in London the entire time and specifically lived in Lambeth for 32 years. I have enjoyed a successful 37 year career at 3M in London where I held a number of senior management roles in Sourcing, Manufacturing, and Engineering. My most recent role was that of Corporate Engineering Manager, where I led a team of Engineers that managed all of 3M’s facilities and large capital projects. I hold a Masters Degree in Business Administration from Queens University, a technical diploma from Fanshawe College and I am also certified Six Sigma Black Belt. As I mentioned I live in Lambeth with my wife Betty and we have 2 children, Matthew and Julia. Since leaving 3M I have taken on a number of consulting roles where I was able to use my Six Sigma training to improve a number of operational and business processes.
My true passion is Pizza and Cured Meats. In 2008 I built an outdoor kitchen with a wood burning pizza oven and over the years we have become ‘experts’ at firing and cooking pizza in the oven. In the late winter, it’s sausage and salami season. Again, over the years, we have perfected a number of traditional recipes for both fresh sausage and cured salami. Between friends and neighbors we process about 350kgs of meat each season.
I first met Ryan and Sarah during the first COVID lockdown in 2020 at a socially distanced driveway gathering. Sarah would post a sign on her lawn “happy hour 4-6” and the neighbors would come with a chair and refreshments and discuss what else…. “the pandemic”. Since then, we have become good friends and now business partners. Partnering with the Arbeau's to open a sports medicine centre has been both exciting and demanding, and it has given me the opportunity to use my skills and experience coupled with Ryan and Sarah’s knowledge of the industry to bring this project to a very successful completion.
I was born in a small village in Italy just south of Naples, I immigrated to Canada with my family in 1964. I have lived and worked in London the entire time and specifically lived in Lambeth for 32 years. I have enjoyed a successful 37 year career at 3M in London where I held a number of senior management roles in Sourcing, Manufacturing, and Engineering. My most recent role was that of Corporate Engineering Manager, where I led a team of Engineers that managed all of 3M’s facilities and large capital projects. I hold a Masters Degree in Business Administration from Queens University, a technical diploma from Fanshawe College and I am also certified Six Sigma Black Belt. As I mentioned I live in Lambeth with my wife Betty and we have 2 children, Matthew and Julia. Since leaving 3M I have taken on a number of consulting roles where I was able to use my Six Sigma training to improve a number of operational and business processes.
My true passion is Pizza and Cured Meats. In 2008 I built an outdoor kitchen with a wood burning pizza oven and over the years we have become ‘experts’ at firing and cooking pizza in the oven. In the late winter, it’s sausage and salami season. Again, over the years, we have perfected a number of traditional recipes for both fresh sausage and cured salami. Between friends and neighbors we process about 350kgs of meat each season.
I first met Ryan and Sarah during the first COVID lockdown in 2020 at a socially distanced driveway gathering. Sarah would post a sign on her lawn “happy hour 4-6” and the neighbors would come with a chair and refreshments and discuss what else…. “the pandemic”. Since then, we have become good friends and now business partners. Partnering with the Arbeau's to open a sports medicine centre has been both exciting and demanding, and it has given me the opportunity to use my skills and experience coupled with Ryan and Sarah’s knowledge of the industry to bring this project to a very successful completion.
