FROM ROOTS TO TABLE
Third Generation Pizzaiola
Welcome to Pizza Daughter, where the traditions of old New York meet the vibrant flavors of LA.
As a third-generation pizza chef, I bring my family's heritage to every meal. Each pizza we make is a nod to the past, prepared with locally sourced, farm-fresh ingredients that celebrate the seasons.
With a background in agriculture and public health, I focus on supporting our local food system to ensure every pizza not only tastes great but is made with the health of ourselves, our community, and our farms in mind. We offer more than just delicious food; we provide a unique pizza experience that feels like home, no matter where you're from.
Our pizzas are dreamy, with inventive flavors that will make you happy. If you're looking to host a memorable party or pop-up event, I'd love to bring my pizzas to you.
HERITAGE DRIVEN
Carrying on Family Tradition
Originally from upstate New York, my journey with pizza began long before I ever set foot in a kitchen of my own. My grandparents, Lou and Bea, opened LouBea's Pizza in Albany, NY, in 1968. Their passion for creating delicious, hearty pizzas was passed down to my parents, who continued the family tradition by opening a series of slice shops around the area. As a grumpy teenager, I spent countless hours working in my dad's store, never imagining that I would one day follow the same path. Yet, here I am in LA, bringing a slice of my family's legacy to the West Coast.
My journey has been unexpected, but truly fulfilling, combining my deep-rooted love for pizza with my background in agriculture and food systems. Someday, I hope to return to New York and open a pizza farm, where I can practice sustainable farming while crafting pizzas that nourish both the earth and the community.
This dream is rooted in my family's history and fueled by my desire to feed people with care and creativity, just as my grandparents and parents did before me.
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