Meet Chef Ciro Sorrentino, an award-winning Pizza Maestro in Vietnam

Photo credit: Tatler Asia

Meet Chef Ciro Sorrentino, the mastermind behind Margheri, a pizzeria that has been recognized among the top 48 in Asia and one of the best in Italy

Chef Ciro's love affair with pizza started at a young age, around 12 when he was captivated by the art of pizza-making in his hometown of Naples. Like a maestro conducting a symphony, Chef Ciro orchestrates a delightful fusion of classic Italian pizza-making techniques with the freshest Vietnamese ingredients, creating mouthwatering masterpieces that enchant the senses. Imagine a perfect harmony of flavours, where every bite of pizza tells a story of passion, tradition, and innovation.

We recently had the pleasure of sitting down with Chef Ciro, peeling back the layers of dough to uncover the fascinating tale behind Margheri Pizza. In this lively conversation, he reveals the inspiration for his creations, the magic that happens behind the kitchen doors, and his thoughts on the changing pizza scene in Vietnam.

Photo credit: Margheri

Early Career and Journey

Chef Ciro Sorrentino's passion for pizza began in Naples, where he was mesmerized by the artistry of local pizzerias from a young age. "Since childhood, I've been captivated by the master pizza chefs of Naples," he recalls, emphasizing pizza as more than just food but a cultural and emotional experience deeply rooted in his soul.

Starting at 14, Ciro balanced school with evenings at a local restaurant, finding joy in the camaraderie and responsibility. "It felt like a game that fueled my passion and drive to excel," he reflects on those early days.

Photo credit: Margheri

His career took him across Europe and Latin America before a pivotal move to Vietnam in 2014. "Sending my CV to 'The Reverie' Saigon was a turning point. It's where I met my future wife and felt inspired to open my restaurant in Italy," he shares.

In June 2018, Ciro realized his dream with Margherì in Cesenatico, investing all his savings despite initial challenges. "The first year was tough, but our perseverance paid off, especially during the COVID-19 pandemic," he recalls proudly.

However, the desire to start a family led Ciro back to Vietnam, where he now cherishes every moment with his 8-month-old daughter, Elisa. "Being here brings me immense happiness, both personally and professionally," he says with a smile.

Photo courtesy: Margheri

Awards, Recognition, and Unique Qualities

3. Pizza Margheri Vietnam was recently recognized as a top Italian restaurant by Gambero Rosso and ranked 48th in the Asia Pacific by 50 Top Pizzas. What do these accolades mean to you and your team?

In less than one year, being selected by Gambero Rosso and 50 Top Pizza as one of the best pizzerias in Asia and the Pacific, and the best in Vietnam, is a tremendous source of pride for us. I have a very responsible and professional team, and this recognition is reflected in the many positive feedbacks we receive from our customers.

4. What are some of the biggest challenges you faced when introducing authentic Italian pizza to the Vietnamese market?

Honestly, we had no difficulty in proposing our pizza concept, and many also appreciate our Italian cuisine. Many know that we use the highest quality toppings prepared daily, and fortunately, they can feel the difference compared to other restaurants. In general, in hospitality, success comes from authenticity, quality, and good service, supported by the consistency of delivering it every day.

Photo credit: Margheri

5. How do the preferences of Vietnamese consumers differ from those of Italian consumers when it comes to pizza?

Italian customers usually order very classic pizzas like Margherita or Capricciosa, while Vietnamese customers, in addition to Margherita, often try pizzas with different toppings. Our best sellers are the 6 Cheese & Honey and the Smoky Beef Brisket.

6. How do you balance localizing your pizza to suit Vietnamese tastes while preserving the traditional Italian pizza-making techniques?

When I first came to Vietnam, I noticed that the way of eating has evolved. Many Vietnamese are now familiar with authentic Italian cuisine, which helps me avoid creating a fusion menu. Our starters, pastas, and main courses are 100% Italian. For pizzas, I have six classic options and 12 of my own creations, but all of them could be sold in Italy. While we offer seafood and meat lovers pizzas, they are the least popular. Our customers come to our restaurant seeking authenticity combined with innovation and quality, not Hawaiian pizza or similar options.

7. What unique qualities do the pizzas at Pizza Margheri have that make them stand out in the competitive food scene in Vietnam?

We use three different Italian flours to impart unique flavors, colors, and aromas to our pizzas. Our dough incorporates sourdough with high hydration and undergoes a 48-hour proofing period. This technique yields a very light pizza with a crispy yet chewy/soft crust. The combination of these elements creates a distinct and consistent quality that sets our pizzas apart in the competitive food scene in Vietnam.

Photo credit: Tatler

Advice and New Ventures

9. What insights or niche facts about pizza-making would surprise non-experts?

When I do demos with United Vision, we show that with professional equipment, anyone can make a quality pizza. People who have never made a pizza ball are often surprised by the ease of working with high-hydration dough.

10. What advice would you give to aspiring pizza chefs who want to start their own business in Vietnam?

Opening a business is never easy and is best suited for those who are inclined to take risks. Success is not guaranteed, but failure doesn't mean you have failed in life. Many successful people have faced failures before achieving their goals. I recommend studying extensively, not only in cooking but also in service, marketing, accounting, and building connections with people in the sector. Having this broad knowledge helps you make informed decisions quickly. Consistency is key; without it, you will always struggle to achieve positive results.

11. Could you share more about your newly-opened establishment, Il Clay Supperclub, in Singapore? What can diners expect from this new venture?

Il Clay in Singapore is not just a pizza and Italian restaurant; it is a supper club. The style is completely different from Margherì. The exterior looks like a classic restaurant overlooking the Clark Quay river, but once you enter through a door shaped like a pizza oven, everything changes. It’s a speakeasy concept with a supper club atmosphere, DJ station, unique dining interior, and a very interesting wine list and cocktails. It's a place where you can enjoy a few hours for dinner or have fun until late.

READ MORE: Questions with Adam and Dung: Founders of Glơgg, a made-in-Vietnam Spiced Wine

Featured Articles

Follow me on Instagram