Chef Pasquale Cozzolino is an adviser to BeeHex, Inc. He is the owner of Ribalta pizzeria in New York and Atlanta. Born and raised in Naples, Italy, Chef Cozzolino grew up with a passion for culinary arts. Cooking from the age of 15, and after completing six years of culinary school in Italy, Chef Cozzolino diversified his experience by working as a Private Executive Chef on concert tours, traveling extensively throughout Europe and South America with singers including U2, Madonna and Cold Play. In 2012, he moved to New York City, shortly opening Ribalta one year later. Chef Cozzolino has been noted for losing over 100 lbs. with his latest creation: ‘The Pizza Diet’, consisting of eating one Neapolitan pie per day with a dough that is light and digestible as a result of carefully chosen flour, a “mother yeast” aged at 80 years and a maturation process that lasts up to five days, incorporated with a balanced Mediterranean diet.