Carlos Granati is an Argentinian pizza chef who has developed his professional career in Finland, where he has established himself as a leading figure in the world of artisanal pizza. His training is steeped in the Italian-Argentinian tradition, a culinary heritage deeply rooted in the pizza culture of his home country.

After settling in Turku, Finland, he began to build a solid foundation in the local food industry, bringing with him a clear vision based on respect for raw materials and artisanal processes. He currently works as a head pizza chef at the Gustavo restaurant, where he plays a key role in the project’s development.

At Gustavo, Carlos Granati is primarily responsible for pizza making, overseeing every stage of the process: the selection of flours, dough hydration, the long fermentation times, which can reach up to 72 hours, and the final baking. His goal is to create a light, balanced, and highly digestible pizza.

His style is characterized by a fusion of traditional Neapolitan techniques and Italian-Argentine identity, adapted to the Nordic environment without losing authenticity. Thanks to this combination, he has established himself as a leading figure in the Finnish gourmet pizza scene, contributing quality, personality, and a contemporary vision to the art of pizza making.