i. Biography
Coming Up
At Pizzaiuoli Napoletani – APN, Tonino Cogliano was trained in the essentials that define Neapolitan pizza: dough, heat, timing, and the discipline to keep all three in balance. The work there formed a practical base in preparation, precision, and respect for tradition, with the craft taught in its most direct form. From that foundation, he moved into the role of Executive Chef / Chef Pizzaiolo at IMperfetto in Puteaux, France, bringing a Neapolitan standard into a new setting without loosening its rules.
Where They Are Now
At IMperfetto in Puteaux, France, Tonino Cogliano works as Chef Pizzaiolo with Neapolitan pizza as the center of the job. The role is built around consistency as much as technique, and that is where his work sits: keeping the style defined, the method controlled, and the result faithful to form. At IMperfetto, his specialty functions as the main measure of the kitchen’s identity, shaped by restraint, timing, and an understanding of how simple elements hold together when handled with care.
Signature
Neapolitan pizza is the craft Tonino Cogliano is known for, and that focus gives his profile its shape. The style asks for exact handling and leaves little room for improvisation beyond the maker’s control, which is why it rewards precision more than display. Through that tradition, he works in a format where balance matters more than excess and where the final result depends on steady technique. His signature is defined by that discipline: a clear commitment to one craft, carried forward with control and consistency.
Honors
Tonino Cogliano has received World champion of Neapolitan pizza (2015). The Best Pizza 2023 Selection (#82) is the recognition attached to Tonino Cogliano’s work. In a field where such listings tend to reflect both technical command and adherence to style, the selection places his name within a broader standard of evaluation for Neapolitan pizza. It follows the same line as his training at Pizzaiuoli Napoletani – APN and his role at IMperfetto in Puteaux, France: a path marked by focus, repetition, and the credibility that comes from staying with a craft long enough for the work to speak for itself.
Profile updated July 2026
FAQ
Asked of Tonino
What is Tonino Cogliano's current role?
As of 2026, Tonino Cogliano is Chef Pizzaiolo.
Where did Tonino Cogliano train or study?
Tonino Cogliano trained at Pizzaiuoli Napoletani – APN.
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