Priscilla Presley's Son Launches Pizza Business from Driveway

The son of entertainment icon Priscilla Presley is trading the stage for the kitchen, launching an unconventional pizza business that will operate directly from his driveway. Navarone Garibaldi Garcia has turned to crowdfunding to finance his culinary venture, seeking community support rather than family funds to make his entrepreneurial dream a reality.

Garcia, whose parents are Priscilla Presley and Brazilian producer Marco Garibaldi, established a GoFundMe campaign on Saturday with a goal of raising $5,500. The funds will enable him to purchase a secondhand industrial oven, the centerpiece of his planned pizza operation. The aspiring restaurateur successfully negotiated the oven's price down from an initial asking price of $14,000 to $8,500, and plans to contribute $3,000 of his own money toward the purchase.

The decision to seek public funding rather than family assistance reflects a pragmatic approach to business. Garcia explained his reasoning directly, noting that he maintains a budget and faces expenses like any other entrepreneur. When asked about potential family support, he addressed the matter candidly.

"She loves the idea but I can't ask for money for every whimsical idea I have or we both would be broke," Garcia told TMZ, referring to his mother's reaction to the venture. Despite not providing financial backing, Priscilla Presley has expressed enthusiasm for her son's project, and Garcia remains confident she will visit to sample his offerings.

The pizza business represents a significant pivot for Garcia, who has established himself as a musician. He indicated that stepping back from performing has created the opportunity to pursue this long-held ambition of business ownership. The transition from music to food service demonstrates his willingness to explore new professional avenues while maintaining creative independence.

Garcia's business model centers on accessibility and quality. His stated objective involves selling affordable, organic pizzas directly to community members from his residential driveway, eliminating traditional restaurant overhead costs. This grassroots approach allows for competitive pricing while maintaining ingredient standards. However, the entrepreneur has not ruled out expansion, indicating openness to establishing a brick-and-mortar location should the driveway operation prove successful.

The crowdfunding campaign represents a test of community interest in the concept. If the fundraiser achieves its goal, Garcia will be positioned to launch operations and determine whether demand supports the unconventional business model. The driveway-to-customer approach eliminates significant startup costs associated with traditional restaurant ventures, potentially offering a sustainable path to entrepreneurship.

The venture places Garcia among a growing number of food entrepreneurs who have embraced alternative business models, particularly in the wake of changing consumer preferences and economic conditions. Operating from a residential location with minimal overhead could provide advantages in pricing and flexibility, though it also presents unique logistical and regulatory considerations depending on local ordinances.

Whether the campaign reaches its funding target remains to be seen, but Garcia's willingness to pursue his business aspirations through community support rather than family wealth demonstrates a commitment to independent entrepreneurship. The coming weeks will reveal whether his neighborhood is ready to embrace a new source for artisanal pizza served with a side of rock-and-roll pedigree.