Betting on Yourself, One Slice at a Time

Jeffrey Scardina is a Contra Costa native. Growing up in the area, inspired by his Italian heritage, and working at La Piazza in Orinda—a wood-fired pizza institution that’s still going strong—gave him an early appreciation for pizza, even if it wasn’t always the plan.

A first-generation college graduate, Jeffrey earned a degree in psychology before building a career in sales and finance in corporate America. He later returned to school for a master's in instructional design, launching a career in learning and development and eventually organizational development. He even spent time at Taco Bell's corporate office in talent development, where he gained an unexpected education in restaurant operations.

Through it all, one thing remained constant: Jeffrey was a people person. Then came COVID. And AI. Remote work, constant restructuring, and downsizing began changing the corporate landscape. Jeffrey found himself increasingly removed from the part of his work he enjoyed most—the people.

Eventually, he decided it was time for a change.

Rather than leave the "people" business, he decided to get back to people in a different way: by opening a restaurant.

The timing was right. His son, Gabriel, was transitioning from Hilltop Elementary to Korematsu Middle School, and conversations with his wife, Christina, about always wanting "a place" of their own began shifting from daydreaming to reality.

Jeffrey started making pizza at home. He researched the business, learned the craft, and did the due diligence required to turn an idea into something real.  And when he saw an opportunity close to home, he went for it!

Miles Pizza Slice opened in June 2026. The name is a nod to the miles-long journey that brought Jeffrey and his family to this point. At its heart is a simple philosophy: Pizza should be fun.

Miles serves traditional 18-inch neighborhood takeout pies, alongside its signature 24-inch "Miles Slice." Each giant slice is one-sixth of a 24-inch pizza—big enough to be an entire meal. But the size isn't just a gimmick. Jeffrey has put serious thought into the pizza itself. Miles uses California-sourced ingredients, low-moisture cheeses and Stanislaus ground tomatoes blended with spices from Oakland Spice Company. The dough undergoes a 48-hour cold fermentation using a blend of premium flours before being baked on the stones of vintage Montague ovens.

The result is a crust with the combination Jeffrey is after: crisp and chewy, but airy rather than heavy.

Start with the Sweet Heat—pepperoni, jalapeños and pineapple finished with Mike's Hot Honey and lemon zest. Yes, pineapple. Pizza lovers may debate it, but this combination is worth trying. The sweetness balances the heat, while the lemon zest adds a bright finish.

If pineapple isn't your thing, the Pepperoni is a safe bet, with cup-and-char pepperoni, three cheeses, basil and ricotta. The Shrooms, with mushrooms, white onions, goat cheese and Italian herbs, offers another favorite.

After years of helping corporations develop their people, Jeffrey is now building something personal, tangible and close to home. 

He could have stayed in corporate America. Instead, he decided to bet on himself and build a community of his own, right here in El Cerrito. 

Miles Pizza Slice

10180 San Pablo Ave, El Cerrito, CA 94530