About Posto Pizza
Posto Pizza was created around a simple belief I’ve carried throughout my career:
Great pizza is about balance, not dominance.
My approach is inspired by Neapolitan pizza, particularly its respect for fermentation, ingredient quality, and restraint. But I’ve never been interested in rigid rules or labels. What matters to me is how pizza actually eats.
Every pizza at Posto is built so no single element takes over.
The crust provides structure and flavor.
The sauce adds brightness.
The cheese brings richness.
Each component has a role, and each one is meant to be tasted clearly.
That philosophy guides every decision we make—from dough fermentation to how much sauce or cheese goes on a pie. The goal is pizza that feels complete, satisfying, and consistent from the first bite to the final slice.
Why It Tastes Different
Our pizza doesn’t try to overwhelm. It’s designed to unfold in stages.
This next part is bulleted:
Crust first—light, structured, flavorful
Sauce second—bright and present
Cheese last—rich, but measured
Many pizzas rely on excess to create impact. We rely on restraint.
By keeping each element in balance, the pizza finishes lighter, eats cleaner, and leaves you wanting another slice rather than feeling weighed down.
Balance isn’t accidental. It’s refined and repeated every day.
Our Philosophy (the Posto Way)
Great pizza comes from restraint, repetition, and respect for the process.
Everything starts with the dough.
The sauce supports it.
The cheese completes it.
No ingredient should dominate.
No bite should feel heavy or confusing.
Familiar flavors are handled with care, proportion, and intention—so the pizza feels approachable, but never careless.
Michel Revy
I’m Michel Revy, chef and founder of Posto Pizza.
Most recently, I served as Executive Chef at Todd English’s bluezoo, working closely with the Todd English team on seasonal menu development, kitchen leadership, training, and operational standards. Before that, I was the chef at Il Mulino New York, both located inside the Walt Disney World Swan and Dolphin Resort.
Working in those kitchens reinforced the importance of discipline, consistency, and execution at a very high level. When you’re cooking every day in that environment, there’s no room for shortcuts—systems matter, standards matter, and repetition matters.
That mindset is what I brought into Posto Pizza.
I don’t chase trends or extremes. I focus on proportion, fermentation, and control. Dough is the foundation, not a vehicle for toppings. Ingredients are there to support it, not overpower it.
Posto Pizza reflects how I believe pizza should be made:
with intention, clarity, and balance—slice after slice, day after day.
The goal isn’t to impress once.
It’s to earn trust through consistency.