Known to be the pioneer of Neapolitan pizza in Japan, he lives by the motto “to be the only one, not the number one”. Salvatore was inspired by his father, who also was an Italian chef in Neaples.
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His career began at the young age of 11 as he trained himself to become a chef, traveling frequently between Italy and Japan. The harmonious combination of the two countries can be found within his cooking style, blending the traditional Italian art of cooking with the Japanese art of perfection.
Now renowned to be the pioneer of Neapolitan pizza in Japan.