What’s your go-to breakfast when you have time to truly enjoy it?
Unfortunately, I don’t have a lot of time in the morning but when I do I have a long espresso, almond milk yogurt with my fav ginger granola and something sweet that can be a croissant or chocolate croissant or an Italian biscuit.
Is there a childhood dish or flavor that shaped the way you cook today?
Nothing really in particular. It’s more about the simplicity behind the food I used to have during my childhood. IT’s more about being able to taste each single ingredient in a dish because in Italy produces are very flavorful.
Before becoming a chef, did you ever imagine a different path for yourself?
Yes, I studied at a culinary restaurant high school because my dream was to become a flight attendant. But then, after I moved to New York to learn English and be around my father’s pizzeria, I learned how to make pizza, and I fell in love with that art.
Of all the French pastries, which one do you most love making—and why?
I actually, do not make French pastries.
Is there a food or ingredient you’re secretly obsessed with keeping in your kitchen at all times?
You always find mayo in my home kitchen. That’s my secret ingredient and obsession. But I do not use it at work. 🙂
Is there a food trend or dish you just don’t love—no matter how popular it is?
I don’t really follow any food trend, but I remember a few years ago when “food accounts” on different social media used to put anything on pizza. Don’t play with food and respect the tradition of it.
If you could unlock one chef’s secret recipe, whose would it be—and what dish?
Very nice question. I don’t think I have a specific dish or recipe I’d like to know. It’s more about how a chef or pizza maker could approach pizza, which is the product I make. For example, I would spend days next to Nancy Silverton while she’s in the kitchen or pizzeria just to see how she does things. This is even more than knowing a single recipe.
What’s the most unforgettable meal you’ve ever had—whether cooking it or being served?
In 2021, for our anniversary, we went to Gramercy Tavern in NYC. The tasting menu with wine pairing was unbelievable.
Who has mentored or influenced you most in your culinary journey?
I started making pizza around 2010 in NYC, traveling a lot with other Master Pizzaioli that now are mentors for many of us even more than before. Those pizzaioli were in their prime at that time, and I learned A LOT from all of them. I was only the youngest and the only woman at those events around the United States and Napoli – Italy, and I made pizza with some of the best. There’s not really a specific one.
Have you noticed differences in the atmosphere or leadership styles in kitchens led by women vs. men? How has that shaped your experience?
I don’t think there’s a difference in leadership based on gender. I believe there are differences in how chefs’ leaderships work. But this is normal because we’re all different. Each single chef or pizzaiolo has a different way to be a leader. I don’t want to underline and accentuate the difference between men vs women because I’m “fighting” for the exact opposite.
Where do you turn for creative inspiration when you’re in a cooking rut?
Everything can be an inspiration for me. My husband, who comes from the bartenders’ world and cooks when we’re home, I get inspired by colleagues, from chefs, from entrepreneurs, from different cultures when I travel. From books. I read a lot, and literally everything can inspire me.
If you could give one piece of advice to the next generation of female chefs, what would it be?
DO NOT BE AFRAID OR SCARED. I’m working a lot on this. I was one of the founders of Women In Pizza. Initially it was just a page on Instagram and a group of people, now it’s a No-Profit. Women in Pizza is a movement that empowers women in the pizza industry to share their stories, display their talents, inspire innovations, and connect with one another and the world.
Instagram: @donantonionewyork @giorgia_caporuscio
Website: www.donantoniopizza.com