Chef Daron Angeli

When I was young all I wanted was to be a chef. Unfortunately I went into construction for almost 20 years before having a complete career change and going back to what I always wanted to do. Even through the construction years I was always working on improving and obsessing over recipes until they were near perfect, (obviously perfect doesn’t exist, it’s subjective). One of my real loves has always been Italian food and specifically PIZZA, in all forms, but at the beginning it was Neapolitan style that I tried to perfect. And after many years of adjusting the recipe and trying new suppliers and produce I came to a recipe that is versatile enough to make many different styles of pizza and bread depending on the way it’s baked and probably be up there with the best pizza you’ve ever had. Well that’s the idea anyway. I’ve been running my pizza business for around 4-5 years now. And although I started with Neapolitan style pizza I have now transitioned to 20” NY style pizza using the same high quality ingredients you have to use with Neapolitan style. By making large NY style pizza I am able to serve many more customers as they are served as slices instead of a whole pizza.