Style: Napoletana Pizza
Place: Houston, Texas
Born and raised in Houston, Texas where I currently own and operate two locations with my family. I have 6 years experience in Napoletana pizza making and was trained by my father who was certified with Pepe Miele in 2010.
After 3 years in the industry, I went to The International School of Pizza with Tony Gemignani in San Francisco to study American style pizzas.
Since certification with the school I now serve both Detroit and New York style pizzas. My focus is to create and maintain authenticity of each medium of pizza as they are specific to their region.