Carla Ferrari

There are paths that stem from tradition and others that rewrite it. Carla Ferrari's journey is a blend of both: solid roots and a vision that always looks ahead. Today, she is the executive chef of Pizza Cosy, a chain of pizzerias with 72 locations in France (including two on the island of Réunion, a French overseas department in the Indian Ocean): a position that reflects her approach to cooking and management, the result of an experience built across various countries and diverse culinary contexts.

Born in 1996 in France to a Spanish mother and an Italian father, she developed her technical and cultural expertise between Paris and Italy, attending the Ecole Ferrandi and working in some of the most coveted kitchens in Michelin-starred restaurants like Maison Bras and Astrance. Her encounter with the world of pizza came as a conscious choice, not a fallback: a way to explore the boundary between craftsmanship and innovation, between product and technique. In 2018, she co-founded Uagliò, a Neapolitan pizzeria in Turin, with Gennaro Genovese. The pizzeria quickly gained recognition, entering industry guides and establishing itself as one of the best in Italy.

But her desire to experiment didn’t stop there. She brought her experience to television, becoming one of the contestants on Top Chef France 2023, and expanded her work into gastronomic consulting, managing projects ranging from fine dining to high-end home cooking. Today, her cuisine is no longer confined to a single space: Naples is her home, but her work takes her to ever-changing contexts, where her research continues to evolve between technical excellence and a sensitivity for authentic flavors.

Her journey is a blend of discipline and freedom, a narrative shaped by lived experiences and a constant desire to find new ways to tell the story of food.