Roberta De Sario

The Place Hong Kong is the site of De Sario’s primary role, where she serves as Executive Chef at Motorino Hong Kong. The title places her work in a city far from Naples, but the center of the craft remains Neapolitan pizza: a form defined here not by excess, but by restraint and handwork. Her professional reach also extends to Dubai, where she serves as Head Chef at FALCONE. Taken together, the two roles put her pizza-making in two international cities while keeping the work attached to the same set of priorities: technique, simplicity, and the making of pizza for people rather than for spectacle. Before these current roles, her career included work as a chef at Pizzeria Da Michele Condurro. That experience connects her résumé to a named pizzeria and to the practical culture of Neapolitan pizza, where repetition, timing, and restraint matter as much as individual flourish.

The Method De Sario’s specialty is Neapolitan pizza, and her craft is pizza-making. Her approach blends traditional Neapolitan techniques with a modern touch, while staying true to the simplicity and craftsmanship that define great pizza. The philosophy behind the work is equally plain-spoken: she champions the Neapolitan belief that pizza belongs to the people and must be simple. In that view, pizza is not treated as a luxury object to be complicated, but as a craft whose strength comes from clarity. That simplicity does not mean looseness. It asks for control: enough tradition to keep the pizza grounded, enough modern touch to make it present, and enough restraint to prevent the work from becoming decorative. The result is a style built around craft rather than noise.

The Range Recognition came in 2024, when The Best Pizza Awards named De Sario to its 2024 Selection at #88. The honor places her among the pizza makers recognized that year, with Neapolitan pizza and pizza-making at the center of the achievement. Across Hong Kong and Dubai, her work holds to one through-line: the people’s food philosophy of Naples, carried through contemporary kitchens without losing its plain structure. The venues may be international, but the method remains rooted in traditional technique, modern restraint, and the belief that pizza’s power lies in being simple.