Chef
Giuseppe Errichiello
- Discipline
- Chef
- Based in
- Tokyo, Japan
i. Biography
Coming Up
Pizza practice is built on repetition, timing, and control, and Giuseppe Errichiello’s work has been shaped around those demands. At RistoPizza by NAPOLI STA ca' in Tokyo from 2023, he worked as chef and pizzaiolo in a setting where the standards of the oven and the pace of service meet in the same shift. The line then runs through Pizzeria da Peppe NAPOLI STA ca' since 2011, where he has held the combined role of owner and pizzaiolo, and NAPOLI STA ca' since 2015, where he has done the same. Across those houses, the craft stays constant: dough handled daily, heat managed directly, and technique carried by routine.
Where They Are Now
The present work is anchored in ownership as much as execution, with Giuseppe Errichiello still operating as both owner and pizzaiolo at Pizzeria da Peppe NAPOLI STA ca' since 2011 and at NAPOLI STA ca' since 2015. That pairing matters in pizza service: the person making the product is also responsible for the room, the rhythm, and the standard that holds the shop together. In that sense, his role is less about display than continuity. The craft here is built on the same ingredients every day, with the result determined by how consistently the maker can repeat the line from prep to oven to service.
Signature
Don Salvo is the named signature in Giuseppe Errichiello’s repertoire. Within a pizza-led practice, a single named dish marks a specific decision set: what to keep constant, what to make distinctive, and how to let one item carry the maker’s hand without excess. Don Salvo stands as that point of identification here, the dish most closely tied to his work and the clearest marker of how he presents his craft.
Profile updated July 2026
FAQ
Asked of Giuseppe
What is Giuseppe Errichiello's current role?
As of 2026, Giuseppe Errichiello is Owner and pizzaiolo.
What recognition has Giuseppe Errichiello received?
No. 3 on 50 Top Pizza Asia-Pacific (2024).
