i. Biography
Jeremy Hube is the owner of Pizza Culture in Calgary, Canada, the restaurant ranked #81 in the world by 50 Top Pizza in 2025. The accolade follows a precise Neapolitan practice: naturally leavened dough, European ingredients, a Naples-built wood-fired oven, and a Margherita Pizza that carries the clearest expression of his work.
The Honours
The strongest public measure of Hube’s work came in 2025, when 50 Top Pizza ranked Pizza Culture #81 in the world. A year earlier, the same guide placed the Calgary restaurant at #96, giving the pizzeria back-to-back global recognition across 2024 and 2025. Local recognition has followed the same line. Avenue Magazine named Pizza Culture Napoletana one of the 2024 Best Pizzerias in Calgary in its annual food and drink awards, placing the restaurant among the city’s notable pizza destinations. A formal credential also sits behind the cooking. Pizza Culture is certified by Italy’s Associazione Verace Pizza Napoletana, and the restaurant is registered with the association as member No. 1034. For a chef working in Authentic Neapolitan pizza, that certification is a clear statement of method, ingredient discipline, and technical adherence.
The Craft
Hube’s specialty is Authentic Neapolitan pizza and Italian cuisine, with the Margherita Pizza shown as Chef Jeremy Hube’s pizza at the Calgary restaurant. It is the most direct reading of his approach: dough, tomato, buffalo mozzarella, olive oil, heat, and timing, with little room for disguise. His pizza-making values are aligned with Naples, using the same ingredients, ovens, methods, and technique associated with authentic Napoletana pizza. That alignment is practical rather than decorative: the restaurant bakes its pizzas in a 900°F Stefano Ferrara wood-fired oven built in Naples, Italy. The dough is naturally leavened with a sourdough starter that has been continuously refreshed for a decade. Rather than refrigerating that starter, Hube maintains it through regular refreshment, a detail that speaks to daily attention as much as technical preference. Ingredient sourcing follows the same standard. He uses authentic ingredients sourced as much as possible from Europe, including double-zero flour, tomatoes, buffalo mozzarella, and olive oil. In the Margherita, those choices are not supporting details; they are the pizza.
The Career
Hube founded Pizza Culture in Calgary in 2020. From the beginning, the work was built around Neapolitan practice, with the restaurant’s identity tied to dough fermentation, imported ingredients where possible, and a wood-fired oven made in Naples. He now serves as founder and head pizza maker at Pizza Culture Napoletana in Calgary, Canada, while also owning Pizza Culture. Those roles place him at both the business and craft center of the restaurant: the person responsible for the pizzeria’s direction and for the pizza that defines it. The career arc, as it stands, is compact and specific: a Calgary founder in 2020; a registered Associazione Verace Pizza Napoletana member; a certified restaurant; a Margherita built from Neapolitan fundamentals; and international rankings in 2024 and 2025 that put the work before a global pizza audience.
Profile updated July 2026
FAQ
Asked of Jeremy
What is Jeremy Hube's current role?
Jeremy Hube is the owner of Pizza Culture in Calgary, Canada, and founder and head pizza maker at Pizza Culture Napoletana.
What awards has Jeremy Hube received?
Pizza Culture ranked #96 in the world by 50 Top Pizza in 2024, ranked #81 in 2025, and was named one of Avenue Magazine’s 2024 Best Pizzerias in Calgary.
What is Jeremy Hube's most notable recognition?
His most notable recognition is Pizza Culture’s #81 world ranking from 50 Top Pizza in 2025.
