i. Biography
Yuichi Ito’s pizza work at Crosta Pizzeria in Makati, Philippines is built on control first: a clean read on dough, topping, balance, and timing, with enough room left for surprise. His pies treat technique, imagination, and cultural heritage as tools that can work together rather than compete. Familiar flavors stay recognizable, but in Ito’s hands they are re-framed so the details land with more clarity.
The Path
Early posts at EDSA Shangri-La and then a Michelin-starred Italian restaurant in Tokyo gave Yuichi Ito a foundation in precision before he joined the team that helped open Pizza Bar on 38th Street at Mandarin Oriental Tokyo. Seen in order, those stops sketch a maker learning how fine-dining discipline can be carried into pizza without flattening it. In 2022, he became head pizza chef at Crosta, and today he is executive pizza chef of Crosta Pizzeria, a role he has held since 2022. The progression points to accumulation rather than departure: the same method, applied with more range.
The Work Today
At Crosta Pizzeria in Makati, Philippines, Yuichi Ito works from the premise that pizza can hold layered references without losing structure. His pizzas are constructed to keep technique and memory in the same frame, so the finished pie reads as considered rather than overloaded. Morty and Ella 2.0 shows that approach in concrete terms: black truffle béchamel, mortadella, and roasted pistachios give the pie richness, savory depth, and contrast. Carbonara special follows with Kurobota guanciale and pasteurised egg yolk, pushing a pasta reference into pizza form without forcing the fit. Swordfish confit topped with ikura shifts the register again, bringing seafood and roe into the mix with a sharper, more saline profile. Across the menu, the work is marked by restraint in combination. The pairings can be unexpected, but they are handled with a clear sense of proportion. The early career posts, the Tokyo experience, and the move into Crosta all remain legible in the finished pizzas: disciplined handling, careful assembly, and a preference for balance over noise.
Signature
Yuichi's signature dishes include Morty and Ella 2.0, Carbonara special, aratilis with cured meats, swordfish confit topped with ikura, and award-winning cherry culatello pie.
In Their Words “The rules that I used to follow are still with me, and I try to stay on the line, but I guess now, I swerve around.”
Acclaim
Yuichi Ito has received 50 Top Pizza Awards, Pizza Maker of the Year (2024). Yuichi's honors include Pizza Maker of the Year 2024 - Ferrarelle Award (2024).
Profile updated July 2026
FAQ
Asked of Yuichi
What is Yuichi Ito's current role?
As of 2026, Yuichi Ito is executive pizza chef.
Where did Yuichi Ito work before?
Yuichi Ito's earlier career included Edsa Shangri-La, Michelin-starred Italian restaurant, and Mandarin Oriental Tokyo.
What recognition has Yuichi Ito received?
Pizza Maker of the Year 2024 - Ferrarelle Award (2024).
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