La Tela Pizzeria

La Tela Pizzeria Profile and History

La Tela Pizzeria, was purchased on April 29, 2014 by Johns Island resident David Robb. The Rinaldi family, long time owners and founders of the Italian restaurant, decided to transition ownership to pursue new adventures. Robb has carried on the business and has continued with the same La Tela name, recipes, and employees. La Tela, which was founded in 2009, has become a favorite gathering place f or visitors and locals alike. Located in the Freshfields Village between Kiawah and Seabrook Islands, the restaurant is well-known for its Neapolitan style pizza, Italian cuisine, and fantastic wine list. With an open kitchen that features an imported Italian wood-fired pizza oven and pasta machine, La Tela exudes a casual, friendly atmosphere. David Robb believes the restaurant's success has been a direct result of the focus on quality, farm fresh ingredients combined with the Rinaldi's passion and hands-on ownership. Robb has maintained this philosophy as the new owner. A graduate of the Culinary Institute of Charleston, Robb has been working in the food service industry for the last 15 years. Most recently he returned from Richmond, VA where he worked under Executive Chef Walter Bundy of Lemaire Restaurant located in the Jefferson Hotel. Prior to that Robb was a Sales/Territory Manager with US Foods, Inc. Over the course of his culinary career, David Robb has also cooked at many notable restaurants such as Noble's in Greensboro, NC and High Cotton in Charleston. La Tela Pizzeria is open for lunch & dinner from 11:00 am - close. Take out and dine-in are welcome. Outside patio seating is available. Catering services are offered and can be tailored to your needs. OPEN FOR LUNCH & DINNER - 11:00AM to CLOSE. *NO RESERVATIONS.