by Allie Hartman
Brian Corradi, longtime NHRA Top Fuel crew chief for Antron Brown, balances high-stakes tuning with running a family-owned pizza and ice cream shop.
Corradi’s side venture began when his children proposed starting a breakfast spot. But his experience under pressure led him in a different direction.
“My kids, they wanted to start a restaurant, which was a breakfast restaurant at the time,” Corradi said. “I was more like, let’s do pizza. I can do that.”
The operation quickly expanded when Corradi’s daughter-in-law added her passion to the mix. “After establishing the pizza shop, we decided maybe we’ll make some ice cream,” he said.
Today, the shop serves both items under one roof—hot slices on one side and frozen treats on the other. The dual-concept business mirrors the speed and precision Corradi deals with on race day.
“On race day, everything is organized, and you have to be ready for anything. In the pizza business, you need that same readiness,” Corradi said. “It’s all about being prepared. The chaos is part of the job.”
Despite the shared demands, Corradi says nothing compares to the stress of racing. He’s quick to point out the intensity behind every pass down the dragstrip.
“When the race car gets upset, we have to fix it because the next round’s coming or the next race,” Corradi said. “This is stressful because good run, bad run, every run.”
But that doesn’t mean running a restaurant is without its moments. Friday nights, in particular, come with their own kind of heat.
“On Friday night when everybody wants to eat at five or six o’clock, yes it’s intense,” Corradi said. “Because you got angry people going, ‘I need my pizza.’”
As the NHRA season progresses, Corradi keeps an eye on more than elapsed times. “Come around Dallas, I have my blood pressure cup in the trailer because it gets more intense when you get close to the end and it means something,” he said.
Corradi doesn’t shoulder the food business responsibilities alone. His kids handle daily operations, allowing him to stay focused at the track.
“My kids really got it figured out,” Corradi said. “I don’t have to go there. They’ve got it handled.”
His wife also lends a hand behind the scenes. That family support is central to both his racing and business ventures.
Corradi says staying organized and prepared is what keeps everything moving. “I try to keep everybody grounded,” he said.
Whether managing race-day strategy or a busy kitchen, Corradi brings the same calm and discipline to both arenas. And through it all, family remains at the center of his success.
“It’s all about keeping everything running smoothly,” he said.
