When you step into Toscana Pizza in Allendale, you’re not just grabbing a slice—you’re witnessing the American Dream in action. Behind the counter you’ll see Bilbil Rexhepaj—“Billy” to locals—a man whose journey from working in a hospital emergency room in Albania to the heart of Bergen County’s food scene is as inspiring as the pizza is delicious.
Rexhepaj was born on July 10, 1986, in the coastal city of Vlore, Albania. After graduating from university as a general nurse, he spent five years working in the high-stakes world of emergency medicine. In 2017, he had a contract lined up to work in Germany, but fate had other plans: Rexhepaj was selected for the U.S. Diversity Visa Program lottery. Administered by the U.S. Department of State, the annual lottery awards up to 55,000 immigrant visas to individuals from countries with historically low rates of immigration to the United States. Like Albania.
With two diverging paths before him—one safe and structured, the other unknown but full of possibility—Rexhepaj chose the more difficult path: He went to America. On July 18, 2018, he and his girlfriend, Angela, who is now his wife, arrived in New Jersey with little more than their dreams, work ethic and a shared belief in building a better life.
They didn’t speak perfect English. They didn’t have money. But they had grit.
Rexhepaj’s first job was bussing tables at Segovia Steakhouse in Little Ferry. He worked quietly and diligently until the owner saw something in him and offered him a shot as a waiter. It was a challenge—new language, new culture, new responsibilities—but Rexhepaj rose to it with the same resilience that would come to define his story.
In November 2020, amidst the global pandemic, Rexhepaj and Angela welcomed their first child, Bian. “When a baby is born, God sends big blessings to that family,” he says. And in his case, it proved true.
After saving aggressively for three years, Rexhepaj saw his opportunity to own something of his own. In October 2021, he bought a struggling pizzeria—Toscana—unaware of its poor reputation. Business was slow. Locals were skeptical. Other new owners would have rebranded and changed the name, but Rexhepaj did the opposite. He doubled-down. “I had one chance,” he recalls. “It was all or nothing. So I kept the name and rebuilt it—day by day, slice by slice.”
He worked seven days a week. He was the owner, chef, manager, delivery driver. But with every pizza served, every customer greeted with kindness, the tide slowly began to turn.
And the community took notice, not just of the quality of the food, but the kindness of the owner.
Reviews poured out on websites and on social media. One customer wrote how while waiting for her pasta, she saw two young boys walk into Toscana. One had money for a slice; the other did not. Without hesitation, Billy handed the second boy a slice of his choice—on the house. “I left there feeling like the world is a better place,” the customer wrote, “because of business owners like Billy who care for their community.”
These moments aren’t one-offs; they’re the norm at Toscana. Customers become regulars. Regulars become friends. Friends become family. And at the center of it all is Rexhepaj, always working, always smiling, always pushing forward.
In July 2023, Rexhepaj and his wife welcomed their second son, Trev, completing their young family and reinforcing the belief that hard work and faith are a powerful combination.
And though the dream of becoming a nurse still lingers quietly in the back of his mind, Rexhepaj now understands that healing can happen in many forms. “Wherever you are,” he says, “whatever you do, be a good one.”
Toscana is more than a pizzeria. It’s a living, breathing example of what’s possible when you pour your heart into something and never stop showing up. And thanks to Rexhepaj, Allendale is a little warmer, a little kinder—and a whole lot tastier.
For more information or to check out Toscana's menu visit toscanamenu.com.
“Wherever you are, whatever you do, be a good one.” - Billy Rexhepaj
“It was all or nothing. So I kept the name and rebuilt it—day by day, slice by slice.” - Billy Rexhepaj