The Minds Behind Precision
Meet the culinary innovators who transformed traditional cooking into a science of flavor through sous-vide mastery
Where Science Meets Flavor
Our approach isn't just about cooking — it's about understanding how temperature, time, and technique create extraordinary results. Each team member brings years of experience from different culinary backgrounds, united by a passion for precision cooking methods.
We've spent countless hours perfecting techniques that many chefs consider intimidating. Our team makes sous-vide accessible without sacrificing the sophisticated results that make this cooking method so compelling.
Our Culinary Team
Zara Mendoza
Senior Sous-Vide Specialist
Zara discovered sous-vide cooking during her time working in Montreal's fine dining scene back in 2019. What started as curiosity about precise temperature control became an obsession with perfecting textures that seemed impossible with traditional methods. She spent two years experimenting with vegetable preparations before expanding to proteins and desserts.
Nessa Blackwood
Culinary Innovation Director
Before joining our team in 2023, Nessa ran a small catering business where she used sous-vide techniques for large-scale events. Her background in food science helps her explain complex cooking principles in ways that make sense to home cooks. She's particularly passionate about adapting traditional recipes for modern precision cooking.
Built on Shared Experience
We started PizzaPizza because we wanted to share what we'd learned through years of trial and error. Too many people think sous-vide cooking requires expensive equipment or restaurant-level expertise. Our mission is showing home cooks how accessible and rewarding precision cooking can be.
Every technique we teach comes from real kitchen experience. We've made the mistakes, figured out the shortcuts, and discovered which equipment actually matters. Our approach focuses on building confidence through understanding rather than just following recipes.