about our chef

Chef Edward Macari has transformed the art of Neapolitan pizza making by fusing together old world and new world ingredients. His culinary journey began long before the 34-foot refurbished shipping container that now houses Avelino Pizza. Edward’s passion for hospitality began at a young age, growing up in a culinary centered family and constructing wood fired pizzas with his father helped ignite a spark to continue his education and passion within the industry. His skills flourished through formal education at the International Culinary Center and The Institute of Culinary Education in New York City. After interning with acclaimed Chef Massimo Spigaroli at Antica Corte Pallavicina just outside of Parma, Italy, Edward was committed to bringing authentic high quality ingredients to the states. Now you can find Avelino Pizza serving up Neapolitan pizzas and unparalleled hospitality to the New York culinary scene, one pie at a time!