is a Venice, California-born cook, pasta maker, baker, and the son of two accomplished chef/restaurateurs. He has worked in restaurants in the Bay Area and Los Angeles for 8 years. As the opening pizzaiolo at Felix Trattoria, he helped develop and oversee the pizza program and refined his skills in the pizza napoletana style. He has staged in a third generation bakery in Barcelona and has devoted significant time to immersive pizza-focused travel through Italy, which sparked his passion for the various styles of Roman pizza. With Forno Fama he aims to share his love of old world, naturally risen baked goods and locally sourced organic produce, and bring the warm and unpretentious atmosphere of an Italian Forno (local bakery/oven) to any venue.