Automated Retail & Kiosk Innovation Show
Speaker Spotlight: Guy Carmeli, Pasta di Guy founder/chef
Guy Carmeli, founder and chef at Pasta di Guy, is participating in a panel talk on crafting kiosk experiences at the upcoming Automated Retail & Kiosk Innovation show being held this December in Tampa, Florida.
October 30, 2025 by Judy Mottl — Editor, RetailCustomerExperience.com & DigitalSignageToday.com
In today's fast-paced world, customer experience is paramount and that's especially true when it comes to the kiosk experience.
The topic is the focus of a session, "Seamless Self-Service: Crafting Kiosk Experiences That Build Brand Loyalty," at the upcoming Automated Retail& Kiosk Innovation show taking place Dec. 10-12 in Tampa, Florida.
Guy Carmeli, founder and chef at Pasta di Guy, is one of several panelists who will be sharing his expertise on how kiosk user experience can transform self-service into a positive brand interaction.
The Automated Retail & Kiosk Innovation show gathers executives to network, learn about innovative trends and propel their brands into the next level. Networld Media Group, which is the organizer of the event, is also the publisher of Fastcasual.com, QSRweb.com and PizzaMarketplace.com.
The next Networld Media Group event is the Restaurant Franchising & Innovation Summit taking place March 16-18, 2026 in San Diego, California.
Describe your current role:
I'm the chef and operator behind Pasta di Guy, leading everything from recipe development and management training to marketing and franchise expansion. Growth isn't just a goal — it's my mindset. Whether I'm in the kitchen perfecting a dish or at my desk refining systems, I stay close to the details and the people. I'm constantly mentoring new operators, troubleshooting tech, and pushing the brand forward without losing the heart that built it.
What was your first-ever career role and what is one important lesson you learned from it?
My first role was as a line cook in a busy Italian restaurant, before I ever stepped foot in culinary school. I didn't have formal training yet — just grit, curiosity, and a drive to learn fast. Within three months, I was promoted to sous chef. That experience taught me that hustle and humility go a long way. Later, I trained at Le Cordon Bleu in Europe, but the foundation was built in that first kitchen: show up sharp, own your station, and earn trust through consistency. That mindset still drives how I lead today.
What inspired you to work in your industry?
I've been drawn to the food world since I was a kid. Anytime we went out to eat, I'd be glued to the open kitchen — watching chefs move. I could sit there for hours, completely captivated. It wasn't just the food that pulled me in — it was the energy, the hospitality, the way a great meal could make people feel seen and cared for. That early fascination turned into a lifelong passion. Today, that same spark drives everything I do at Pasta di Guy.
What do you enjoy most about your current role?
What I enjoy most is the growth — watching Pasta di Guy evolve from a single location into a brand with real momentum. Every new franchise, every system we refine gets us one step closer to the bigger vision: fresh pasta, made with care, served fast and affordably across the country. I love the challenge of scaling without losing soul. It's not just about expansion — it's about making quality accessible, building something people believe in, and proving that great food doesn't have to come with a high price tag.
What is one career achievement you're most proud of?
Hard to pick just one. Graduating from "Le Cordon Bleu" culinary school in Europe was a milestone that validated years of grit and passion. Working in a Michelin-starred restaurant in the U.K. sharpened my discipline and raised my standards. But what hits closest to home is Pasta di Guy winning Best Italian in Tampa Bay three years in a row — 2023, 2024, and 2025 — awarded by the Tampa Bay Times. That's not just a personal win — it's a team win, a community win, and proof that you can scale with heart, hustle, and consistency.
Are you involved in any charitable organizations that you would like to tell people about?
I try to give back in ways that feel personal and real. Sometimes that means visiting schools to talk with kids about what it's really like to build a business — the highs, the setbacks, and the grit it takes to keep going. Other times, it's about using the brand itself to support causes that matter. This October, we're launching pink pasta at all Pasta di Guy locations, with a portion of sales going to local breast cancer organizations. It's our way of turning comfort food into community impact.
What's one interesting thing about you that even the people you work with every day probably don't know?
Most people don't know I play piano and guitar. Nothing professional — just a real love for music. It's how I unwind and reset.
About Judy Mottl
