i. Biography
Ciro Sorrentino works in Neapolitan pizza from Ho Chi Minh City, with Margherí as the current base of that practice. Naples sits behind the work: its heat, cadence, and standards for pizza craft shaped the frame early, and that lineage still reads in the way the restaurant is positioned. Since childhood, he has watched the master pizza chefs of Naples, treating that labor as a form of study. What began as a game became discipline, and discipline became a career built around pizza, restaurant ownership, and the repetition required to make both viable.
The Path
At a local restaurant in Naples, the early floor work for Ciro Sorrentino meant learning the basics of service and timing in the place where those standards are set hard and early. The value of that stage is in the method: watching closely, adjusting quickly, repeating the work, and absorbing the expectations that define a serious dining room. Naples remains the governing context for that training, not as backdrop but as the source of pace and precision. Teaching Pizza News School extends that same craft into instruction. For Ciro Sorrentino, the classroom is another site of transmission, where technique and discipline are carried forward rather than left behind. The role reflects a practical continuity between doing the work and explaining it.
The Work Today
At Margherí in Ho Chi Minh City, Ciro Sorrentino serves as both chef and owner. That combination makes the restaurant the clearest measure of his practice: a place where Neapolitan pizza remains central, and where ownership adds the demands of consistency, judgment, and daily control. The work stays tied to the tradition that first held his attention, while the business side requires the steadier habits of an operator as much as a cook.
Signature
Six Stars Pizza, Sofia Loren Pizza, 100 Layers Lasagna, Sicilian Stuffed Squid, and Burrata Tomato Agrodolce show a menu that moves beyond pizza without leaving Italian craft behind. The names signal range, but the through-line is still control over familiar forms and the ability to carry them across courses and categories.
In Their Words “It felt like a game that fueled my passion and drive to excel.”
Acclaim
50 Top Pizzeria Eccellente Italia in 2023 and 50 Top Pizza Asia-Pacific 2024 are the two recognitions attached to Ciro Sorrentino here. Taken together, they place his work within a public frame that reaches from Naples to Ho Chi Minh City, while staying anchored to the same pizza tradition that shaped the rest of his career.
Profile updated July 2026
FAQ
Asked of Ciro
What is Ciro Sorrentino's current role?
As of 2026, Ciro Sorrentino is Chef and Owner.
Where did Ciro Sorrentino work before?
Ciro Sorrentino's earlier career included local restaurant.
What recognition has Ciro Sorrentino received?
50 Top Pizzeria Eccellente Italia (2023).
