You may ask yourself, how did I get into making pizzas? Well—this is where it all started.

That photo right there? That’s graduation day from culinary school, deep in the heart of the kitchen where it all came together. Surrounded by classmates, instructors, and more stainless steel than a spaceship, we weren’t just celebrating diplomas—we were celebrating a passion. A passion for food, for hustle, for heat, and for feeding people something real.

During school, I spent a summer doing my practicum at Starboard Sauced in Dewey Beach, DE—a fast-paced kitchen with beach-town energy and big flavor. That summer sharpened my skills and fueled my love for bold, crave-worthy food that brings people together.

Pizza? That became my canvas. Simple ingredients, bold flavor, no pretense. Just like us in that kitchen: flour on our aprons, fire in our bellies, and a dream in our heads.

And that’s how K-Pies was born. From a kitchen full of laughter and late nights to a farmers market near you—still slingin’ slices, still chasing the dream.