Ambassadors

Meet the crew behind the craft. From passionate food lovers and skilled pizza makers to visionary bakers and entrepreneurs, our ambassadors come from every corner of the world.

They bring expertise, creativity, and artistry to their craft – demonstrating the unmatched capacity, quality, and versatility of PizzaMaster. Together, they embody our commitment to innovation, craftsmanship, and above all, a shared love of pizza.

The Turning Peel | Portland, OR, USA

Candy Yiu

Candy Yiu is a Hong Kong-born pizzaiola and founder of The Turning Peel, known for her naturally fermented Neapolitan-style pizzas and commitment to sustainable, energy-efficient pizza making.

Il Pane | Trzebnica and Oborniki Śląskie, Poland

Hubert Przybylak

A Polish artisan baker and pizzaiolo, Hubert Przybylak is respected for his mastery of fermentation and dough. As co-founder of Il Pane, he crafts standout sourdough breads and pizzas using traditional methods.

El Pan de la Chola | Lima, Peru

Jonathan Day

Jonathan Day, founder of El Pan de la Chola, is known for elevating artisan bread through traditional craft and modern innovation, shaping a contemporary baking movement.

Magic John’s | Berlin, Germany

Jonathan Margulies

A native New Yorker, Jonathan Margulies discovered his love for pizza as a student. After moving to Berlin, his quest to recreate classic slices grew into a celebrated international business.

Giotto Pizzeria | Bari, Italy

Marco Bovio

Driven by curiosity and precision, Marco Bovio explores doughs and ingredients from his homeland, pursuing the highest standards through constant learning and innovation.

Audrey Jane’s Pizza Garage | Boulder, CO, USA

Audrey Kelly

Audrey Kelly, owner and pizzaiola of Audrey Jane’s Pizza Garage in Boulder, Colorado, grew up in her family’s bagel shop, where her passion for dough and the craft of pizza making began.

Pizzeria Cirasella | Monopoli, Italy
Granum Bakery Bistro | Monopoli, Italy

Luigi Gentile

Luigi Gentile is known for his creative approach to flavor, exploring new combinations of local and national ingredients. His food-forward style makes him a standout in dough innovation.

Pizzeria da Laura, Mercatino | Berkeley, CA, USA

Laura Meyer

Laura Meyer is an award-winning American pizzaiola and founder of Pizzeria da Laura, recognized for her mastery of dough fermentation, regional pizza styles, and community-driven hospitality.

Scottie’s Pizza Parlor | Portland, OR, USA

Scott T Rivera

Born in Brooklyn and rooted in community, Scott T. Rivera is a key voice in Portland’s culinary scene, blending advocacy and artistry to inspire and connect through pizza.

Gracey’s Pizza | St Albans & London, United Kingdom

James Woodley

James Woodley, co-founder of Gracey’s Pizza, turned a love of making pizza for friends and family into a growing business with his partner Grace Surman.

Brooklyn Pizza Company, Sky Bar, Fourth Avenue Yoga | Tucson, AZ, USA

Tony Vaccaro

A New York native and entrepreneur, Tony Vaccaro brought his passion for great pizza and sustainable living to Tucson, Arizona. He founded Brooklyn Pizza Company in 1996, inspired by his grandfather’s 1970s Canarsie pizzeria.

Professor Pizza | Chicago, IL, USA

Anthony Scardino

Raised in Chicago’s Italian-American community, Anthony (“Tony”) Scardino blends deep-rooted heritage with training under master pizzaiolos. His passion for Italian and Chicago food culture defines his craft.

That’s Enrico | Lobethal, South Australia

Enrico Sgarbossa

Enrico Sgarbossa is an Italian-born pizzaiolo and consultant based in Australia, recognized for his thoughtful approach to pizza making, blending tradition, innovation, and sustainability.