Chef
Louise "Cookie" Ciminieri
- Discipline
- Chef
- Based in
- New York City, New York, United States
i. Biography
In 2013, Louise “Cookie” Ciminieri was co-owner of the Coney Island, Brooklyn restaurant, a place whose identity is tied as much to ritual as to flavor. Even the service rule carries the force of tradition: “We have always sold our pizza by the pie only, never just a slice.” It is the kind of practice that feels immutable, almost ceremonial, and it gives the restaurant’s pizza a sense of occasion before the box is ever opened or the first wedge is cut.
The Essentials At the center of it all is the oven, which defines both the method and the character of the pizza. Ciminieri explains it in straightforward terms: “The reason is that we use a brick oven that is coal-fired.” From there, the process becomes a matter of heat, patience, and balance. “The coals heat up the bricks of the oven so the pie actually cooks from the bottom up.” The description is plain, but the effect is vivid: a kind of steady, grounded intensity that gives the pie its structure and its signature finish.
In Their Words “We have always sold our pizza by the pie only, never just a slice.” “The reason is that we use a brick oven that is coal-fired.”
Profile updated July 2026
FAQ
Asked of Louise
What is Louise "Cookie" Ciminieri's current role?
As of 2026, Louise "Cookie" Ciminieri is Chef.
What is Louise "Cookie" Ciminieri known for?
Authentic coal-fired pizza.
