Pizzamestari

4 days ago

Sarmad Al-Ani is 30 years old chef graduated from Perho Culinary Art School. He works at Capperini. Sarmad has seen a lot of world and learned a lot while working in kitchens.
Sarmad is very enthusiastic pizza maker, with a lot of passion for any type of Pizza but specially for Neapolitan.
“My happiness lies in my kitchen, next to all my different plates and spoons. I’m happy when I see them in front of me, start moving them and making pizza.” ...

Pizzamestari

5 days ago

Ryan Rodrigo is 39 years old, working at Story Restaurants in Kamppi as Pizza Head Chef.
He has worked in the food industry over 10 years. He has worked as a chef in hotels and fine dining restaurant.
Ryan came to Finland in 2013 and worked as a chef and pizzaiolo at some restaurants in Helsinki.
”My passion for making sourdoughs and pizzas leads me to this competition.” ...

Pizzamestari

6 days ago

Thomas Waenerberg on 25-vuotias pizzakokki Turusta. Thomas aloitti pizzakokkina kokiksi valmistumisen jälkeen vuonna 2014 ja on siitä asti tehnyt pizzaa, joista viimeiset 2.5 vuotta Nordic Pizza Companylla.
“Pizzassa minua eniten kiehtoo sen miljoonat erilaiset mahdollisuudet.” ...

Pizzamestari

1 week ago

Alessandro Lizza is Neapolitan Pizza Chef. He works at Pizzailo.
“The idea of my pizza combines the most classic Neapolitan style. In Neapolitan style pizza there is own specific rules, combining it with new gourmet ideas you can deliver a new expression.” ...

Pizzamestari

1 week ago

Elia Rasetta is a 32-year-old Italian pizza chef. He works at Via Tribunali Helsinki. Born in a small town in the province of Pescara, in the heart of Abruzzo, he started working at a local pizzeria making “pala romana” and “pizza tonda”. Elia continued to study and update his knowledge on doughs and types of pizza. In 2019 he moved to Helsinki. To expand his cultural background, he became a pizza chef instructor at the Pizza Italian Academy. “Professionalism and creativity are the essential ingredients to be able to continue to improve and grow as a pizza chef. I can't wait to compare myself with the best in the art of pizza." ...