Food-loving Pizzaiolo works well in high-volume environments. Skillful in making both traditional Italian and modern pizzas. In-depth knowledge of cooking in a wood fired oven and dough making. Applies attention to detail and knowledge to create outstanding pies admired and appreciated by loyal customer base. Developer of popular, unique recipes well-received by patrons. Team-player skilled at working in small spaces and under strict time requirements with other employees while maintaining morale.
Worked under Chef Peter Pastan, a James Beard nominated chef, learning the in and outs of pizza making.
Learned the art of Butchery and Charcutier under Chef Nate Anda, whoms awards include Rising Star Concept Chef, Good Food Award in 2011 for charcuterie, and accolades from The Washington Post, Men's Health, Bon Appetit, and Washingtonian.
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