i. Biography
Before Portarossa in Pampatar, Venezuela, Yoselin Maria Tavares built a path through Systems Engineering, IEPAN, and Associazione Verace Pizza Napoletana (AVPN), pairing technical study with the standards of Neapolitan pizza. That sequence matters: structure before expression, method before output. It is the kind of foundation that makes a Pizza Maker as much as a manager of process as a cook, and it helps explain why her work centers on Margarita Island while remaining firmly tied to the discipline of the oven.
Coming Up
Training across Systems Engineering, IEPAN, and Associazione Verace Pizza Napoletana (AVPN) gave Yoselin Maria Tavares a footing in both analysis and craft. In pizza, that combination reads as control over form and respect for tradition rather than improvisation for its own sake.
Where They Are Now
At Portarossa in Pampatar, Venezuela, Yoselin Maria Tavares holds both the founding role and the CEO role, which places the making of the concept and the management of it in the same hands. In trade terms, that means the restaurant is shaped not only by the menu and the pizza work, but by the ongoing decisions that keep the operation stable. Portarossa stands as the clearest expression of her practice: a place where the discipline of Neapolitan pizza meets the responsibilities of ownership. Across Margarita Island, she also serves as CEO of Francelina and CEO of Julia Cocina de Mercado. The three businesses read as a coordinated field rather than separate ventures, with each one adding another layer to the same operational logic. That kind of spread says something practical about her method: build, maintain, and repeat across locations without losing the line of the work. The island remains central to how she frames that work, and her own words place culinary labor in direct conversation with place. “From Margarita I began a gastronomic movement because I know and feel that, together, we can finish preparing this wonderful Caribbean destination for the enjoyment of the whole world.” The line ties kitchen work to a broader regional ambition, but it does so through collective effort rather than individual acclaim. Her view of business is equally plainspoken about the people who make it possible. “A company is nothing without its people.” For an artisan operator, that is not a slogan but an operating principle: a reminder that service, production, and consistency all depend on the team holding the standard together.
Signature
Yoselin's signature dishes include Portarossa pizzas. The name points to a house style built through repetition and recognition, where the signature is less a flourish than a standard the kitchen can carry.
In Their Words “I love surprising diners, imagining the faces of satisfaction of the customers, connecting with the flavors of our dishes. I love that.”
Honors
Yoselin Maria Tavares has received 50 Top Pizza Maker of the Year – Ferrarelle Award (2025). Yoselin's honors include Pizza Maker of the Year 2025 – Ferrarelle Award (2025).
Profile updated July 2026
FAQ
Asked of Yoselin
Where did Yoselin Maria Tavares train or study?
Yoselin Maria Tavares trained at Systems Engineering and IEPAN.
What recognition has Yoselin Maria Tavares received?
Pizza Maker of the Year 2025 – Ferrarelle Award (2025).
