My passion for pizza started with fire — real fire. There’s something deeply primal and beautiful about working with wood, heat, and dough.

It’s not just cooking; it’s connecting with an ancient craft.

That passion truly took shape when I worked at Anchovy Bandit. The first time I saw a pizza blister and bubble inside the wood-fired oven, I was hooked.

Since then, pizza has been more than a job — it’s been a journey of obsession, study, and respect.

What drives me is the balance between tradition and creativity. I love understanding the science behind the dough just as much as I love the feel of a good service — the heat, the rhythm, the energy.