Chef Paul Zougras

I am Paul and I am from Zakynthos

I completed culinary school in 2018 and subsequently worked as a barista for six years. During my travels over the past year, I discovered Neapolitan-style pizza, which greatly piqued my interest. Upon returning, I dedicated myself to learning more about pizza dough by reading books and asking questions. After considerable effort, I had the opportunity to connect with Adam Atkins, a brand partner of Gozney and owner of Peddling Pizza, who introduced me to the intricacies of dough-making.

Last summer, I worked in a bar restaurant, where my skills significantly developed. I find Neapolitan-style pizza to be exceptional; the dough is incredibly airy, the San Marzano tomatoes have a rich and intense aroma, and the fior di latte mozzarella truly elevates the dish.

This summer, I aspire to showcase my skills at various events and gatherings.