Pasquale Cozzolino is an Italian chef and restaurateur best known for championing a more authentic, Neapolitan style of cooking. His unique pizza-making approach led to the success of his “Ribalta” restaurants, and to the creation of his famous “Pizza Diet.”

Born and raised in Naples, Pasquale has spent his life honoring the history of Neapolitan cuisine and passionately studying the art of cooking. By the age of fifteen, he joined the famous culinary college “I Cavalcanti” in Naples where he became an apprentice to some of the best chefs in Italy.

In fact, Chef Cozzolino was a student of Gaetano Esposito—the great-grand-nephew of the chef who invented Neapolitan Pizza Margherita. The influence of Chef Cozzolino’s mentors and home country are unmistakable in the bold flavors of his food.

After completing culinary school, Chef Cozzolino diversified his experience by working as a Private Executive Chef in concert tours. He began traveling extensively throughout Europe and South America with bands such as U2, Madonna, Muse, Coldplay, Pino Daniele, Vasco Rossi, Luciano Ligabue, Laura Pausini, Gianluca Grignani, and 883, to name a few.

Finally, in 2011, Chef Cozzolino settled down in New York City to become the Executive Chef of PizzArte & DellaRocco’s. In 2012, he became Partner & Executive Chef at Ribalta in the heart of Manhattan.