After years as a chef, working in kitchens across South America, Europe, and Asia, I watched the pandemic and real estate speculation shut down the restaurant of my dreams.
With nothing but a dough mixer, an oven, and the will to start over, I found in artisanal pizza a new path — and a deep love for the alchemy of water, flour, and fermentation.
Now, every pizza I make is more than food: it’s resilience, philosophy, and rediscovery.