Novem

It started seven years ago — as a cook at a respected establishment, learning the foundations of the craft. That curiosity became dedication. That dedication became mastery. I worked my way to lead pizzaiolo, and earned the trust of those around me by delivering, every single time.

That trust opened doors I never expected. VIP events. Celebrities. Athletes. Artists. Influencers, YouTubers — the kind of rooms where the food had to be perfect, because nothing else would be accepted.

After years of performing at that level for others, something shifted. Late nights in my own kitchen, blending flours by feel, testing hydration ratios, dialing in yeast percentages — I was creating something different. Something mine. Family and friends sat around the table, tasted what I'd made, and said the same thing: “You need to do this for real.”

The moment it all crystallized? Watching the 2025 World Series Champion LA Dodgers eat my pizza — not slice by slice, but pie by pie. The reactions were real. The feedback was undeniable. I followed it up serving the front office, and got the same response.

My wife saw the fire in me. She believed in the vision before I could fully articulate it — and became my business partner. Together, we built Novem.

I blend 3–4 flours, grate my own cheese fresh, slice my own produce, source from local farmers markets, and hand-cut my own deli meat from Italian butchers. Every ingredient, intentional. Every detail, mine. This isn't just pizza. It's a form of self-expression I call art.