Our Development Pizza Chef, Davide D’Auria, is a 3rd generation Neapolitan pizza chef who was raised in the world of professional pizza. He started working in a pizzeria at the age of 12, where his passion for pizza was born.

Davide moved to London in 2012 where he worked at Harrods as pizzaiolo. During this time Davide truly mastered the art of pizza – studying the in depth chemical processes that occur during dough making. In 2015 Davide became an instructor for the Pizza News School in Italy and start teaching new pizza chefs, both in Italy and in the UK. This is when his consultancy and training work began and he realised his love for helping others discover their own passion for pizza. In 2016 he join Eurostar Commoditities and Grandi Molini Italian where he worked on technical sales, which included demonstrations with different types of flour. Davide has held numerous Pizza Masterclass courses across the UK, Ireland and Iceland.

In 2018 Davide was awarded the titled of Best Pizza Chef in the UK at the Pizza World Championship.

In 2019 Davide joined the White’s Foodservice Equipment team as our Development Pizza Chef. His dough and pizza courses have been much sought after. You and your team will truly enjoy working with Davide and benefiting from his pizza knowledge and skills.

Sergio was born and raised in Lombardy, Italy. Coming from a family of Neapolitan chefs, which is where his passion for pizza originates. Sergio was cooking pizza from a very young age, assisting his father in their family restaurant, in which his father had for more than 20 years. So, it’s safe to say Sergio is very knowledgeable in Italian culinary arts.

Moving to the UK 14 years ago, Sergio has brought the authentic Italian pizza techniques and expertise with him. Working as a chef and consultant in many restaurants and within the food industry across the UK, until joining White’s Foodservice Equipment last year, as a development chef as well as to explain and demonstrate equipment and share new recipes.

In January 2022, Sergio became a certified training instructor through the prestigious Scuola Italiana Pizzaioli.

Even after all these years, Sergio’s favourite meal is a traditional Neapolitan pizza, he says nothing beats an excellently made margarita, with a simple tomato sauce, fior di latte mozzarella and a few well-placed basil leaves. However, Sergio sometimes loves to add a colourful mixture of anchovies, capers, and olives.