i. Biography
Sandro Cubeddu works pizza through sourdough fermentation, technical research, and careful refinement at Re I Mi in Sassari. The style reads contemporary without breaking from Sardinia; the island’s cadence stays in view, but so do precision, restraint, and the push to keep the work moving forward.
The Path
Kitchen hand work in restaurants in the province of Sassari, Province of Sassari, Sardinia, Italy, is where Sandro Cubeddu first worked inside the daily mechanics of service, repetition, and discipline. That kind of post does not teach by ceremony; it teaches by pace, observation, and the need to stay exact while the room keeps moving. Assistant pizzaiolo work in restaurants in the province of Sassari, Province of Sassari, Sardinia, Italy, added another layer of practice. In that role, Sandro Cubeddu built technique through repetition and close attention, with timing and texture becoming part of the basic vocabulary of the craft. The Sardinian kitchen environment shaped that learning, and pizza became the place where those habits had to hold. Since 2016, the founder and chef role at Re Mi has given Sandro Cubeddu a single site for his training, curiosity, and method. That work has made the dough line a place for ongoing research rather than routine, with fermentation and heat treated as the terms of the job. At Re Mi, the aim is not only to produce pizza, but to keep refining the language of dough, balance, and technique.
The Work Today
Pizza is the core of the work at Re I Mi, where Sandro Cubeddu serves as chef. The specialty is clear, but the craft sits in the details around it: sourdough fermentation, exact technique, and a willingness to test new ideas without leaving the discipline of the form. The chef role at Re I Mi in Sassari carries forward the same arc that runs from kitchen hand to assistant pizzaiolo to founder and chef since 2016. Sandro Cubeddu’s current practice stays close to the demands of pizza making, but it is shaped by that longer progression in the trade. The result is a contemporary Sardinian style built on patience, study, and steady revision.
Career - founder — Re Mi, Sassari, Sardinia, Italy (2016–present) - chef — Re Mi, Sassari, Sardinia, Italy - kitchen hand — restaurants in the province of Sassari, Province of Sassari, Sardinia, Italy - assistant pizzaiolo — restaurants in the province of Sassari, Province of Sassari, Sardinia, Italy
FAQ What is Sandro Cubeddu's current role? As of 2026, Sandro Cubeddu is Chef. Where did Sandro Cubeddu work before? Sandro Cubeddu's earlier career included restaurants in the province of Sassari and restaurants in the province of Sassari. What recognition has Sandro Cubeddu received? The Best Pizza 2026 Selection (2026).
