Chef Londrel
Your party. My pizza. One unforgettable night.
Book Your ExperienceNow booking summer 2026 in the Berkshires, NYC, and beyond
Scroll
Your party. My pizza. One unforgettable night.
Book Your ExperienceChef Londrel shows up to your party with everything — fresh dough, handmade sauce, gourmet toppings, and his Ooni oven. What happens next is part cooking show, part dinner party, part entertainment. He'll stretch dough, fire pizzas, riff on the menu based on what feels right, and keep everyone laughing the whole time.
No two parties are the same. The menu discussed could be a simple spread of pizzas, Caesar salad, and chicken parm. Before you know it, he's making chicken parm calzones and Caesar salad pizzas — blowing everyone's mind.
We live in such a virtual world where the line between real & fake couldn’t be more blurred, especially with AI in the picture now. This experience couldn’t be better food for the soul — authentic, tangible, and no-bullshit.
Omakase-style — no two parties are the same
Trained in NYC, Campania, Tokyo & Oaxaca
Dietary friendly — GF, vegan, all accommodated
Guitar singalong for the perfect ending
Mortadella & grapes, parmigiano, prosciutto e melone, meatballs, charcuterie
Locations 45+ minutes drive
Lonny grabs the guitar and the whole party sings along under the stars. This is the move.
Repeat clients from Brooklyn to the Berkshires
I've never met anyone who didn't like pizza. Not one. Yet it's a food you usually leave up to the pros — the shops, the parlors. Making dough is intimidating. And good pizza relies on good dough.
I've nailed pizza dough. I would put my dough up against half the pizzerias in this country.
My pizza education started in NYC — the world's pizza capital. From Pizza School NYC to slinging pies at Upside, learning from Scott Wiener's ScottsPizzaTours, slinging pasta at Danny Meyer's Ci Siamo, and building Hilltown Hot Pies from a summer pop-up into a full restaurant — the entire pizza party concept was conceived in Brooklyn.
Studies in Campania, Tokyo, and Oaxaca shaped everything else. Quality of ingredients + respect of the craft. That's the whole philosophy.
Through all of the pizza making, expect unparalleled charm, wit, and pure class entertainment. No shortage of laughing and eating at these events.
“The pizza is just the beginning. When the guitar comes out after dinner, that's when the night gets magical.”
Pick a date, tell me about your party, and I'll take care of the rest. After you book, I'll reach out to discuss your menu, headcount, and any dietary needs.
Weekends and weekdays — all day. Peak summer weekends fill up fast — don't wait.
Prefer to reach out directly? DM me or shoot me an email.
Of course I do. What a fraud I'd be if I didn't! The dough is the most important ingredient of the pizza experience. Just like all good sandwiches start with good bread, all good pizza starts with good dough. And all AMAZING pizza starts with amazing dough. It took me years to develop it to a point where I'm happy with it and now I get to share it with all of YOU.
Living in Brooklyn for 6 years taught me how to make pizza. From my early days working at Pizza School NYC, where I was exposed to the fundamentals of pizza making (dough, sauce, cheese), to working and learning in gourmet pizzerias around the city which never held back in using high-quality ingredients with high-quality techniques. Plus, I've always been very scholastic in my craft. Consuming books by some of the greatest pizzaioli (Tony Gemignani, Dan Richer, Anthony Falco, etc) helped shape my craft into what it's become today.
As far as you're willing to send me. I was flown to the Big Island of Hawaii in February 2024 to do a pizza party. I brought my essential tools and relied on Hawaiian ingredients and whatever was available to me in local markets. Luckily, the client had an Ooni Pizza Oven that made the pizza cooking easy but being flexible and open to what was available was crucial to the success of the party. Mahalo!!
Yes, 8 guests.
Yes there is! Due to high demand for holiday weekends, a 25% surcharge of your party total will be added.
Since I am the sole operator of this venture, I do not expect or require gratuities. However, if you feel as if I did an above-and-beyond job, I absolutely accept a little cherry on top of a job well done. Most clients have tipped in the past.
Yes — a $200 deposit can be made via Venmo or Zelle once the party is confirmed. This is a non-refundable deposit.
Just a working oven (if we're doing the party indoors), ample counter space, a clear sink, a roll of paper towels, and a big appetite! I have the rest covered!
