Born in 1967, Renato Bosco entered the restaurant business at the age of just 15, in 1985 he took up the shovel for the first time almost by accident and today he has been a pizza maker for almost forty years. Bringing innovation to the world of pizza is its mission.
If his experience as a pizza maker begins by churning out traditional-style round pizzas in one of the first Salerno pizzerias opened in northern Italy, his proposal evolves by experimenting with products, techniques and cooking methods.
In 1980 he moved to London and the bar at Duke’s Hotel. While at the Duke’s he developed a reputation for his Martini Cocktail and a niche market for extra-special cognacs.
This was the start of a concept he calls Liquid History, a marketing concept that gained him respect with his peers and grew to a recognition as an expert worldwide.
In 2003, after studying hotel management and working in the restaurant industry, I decided to open Pizzarium.
I began selling deep-dish pan pizza with large air bubbles, made from high-quality ingredients (stone-ground flour, sauce from tomatoes grown by small farmers, mozzarella and other types of cheese from free-range animals) in a city where the traditional pan pizza, the one everyone wanted, had a thin, crisp crust.
His unique interpretation of the “Modern” kitchen goes beyond his undisputed culinary talent, but includes the utmost attention toward the selection of ingredients and their transformation into highly innovative flavors.
Heinz Beck has been heralded as a leader in Italian and Mediterranean culinary tradition. Among numerous awards, Chef Beck has been recognized by “Michelin”, “Bibenda”, “Gambero Rosso” and “L’Espresso” (just to name a few).