Michele Puzio

The Climb

Founder and Executive Chef are the two functions that define Michele Puzio at Allería, and together they describe a kitchen built from one point of view. He established the restaurant and continues to guide it, which puts authorship and oversight in the same hands. The result is a place shaped by selection more than accumulation, with discipline doing the work that decoration often tries to do.

Today

At the Providencia restaurant, Puzio holds the dual role of founder and Executive Chef. Neapolitan pizza is the specialty, and the focus is narrow by design. The line of work here is clear: tradition carried in a contemporary setting, with the craft stated plainly rather than dressed up. It is the kind of cooking that depends on repetition, memory, and the person who knows how to keep both intact.

Signature

Michele's signature dishes include Marinara and Filumena. Those two names signal a kitchen that understands economy as a strength. Marinara stays close to plain speech, while Filumena carries a more intimate register. Together they show a chef working with clarity, restraint, and a fixed sense of purpose around pizza.

In Their Words “Yo me enamoré del arte de la pizza observando a mi abuelo.” The line points to a form of learning built on observation rather than formal distance. Michele Puzio names the grandfather as the first frame of reference, and that matters to the work: pizza here is treated as something watched, absorbed, and repeated across generations. The craft is personal, but it stays grounded in technique passed by close attention.

Recognition

Filumena is the signature work: a pizza added to the menu and described as the nonna’s favorite pizza. Within Allería, that places the pie inside a family frame rather than a promotional one. It reads as a marker of lineage and preference, and as a way of turning memory into a dish that can sit on the menu without losing its source.