Nick Berry started Radio Napoli Pizza Bar after stepping away from the corporate world to focus on food, craft, and community. After years in the food industry, he felt drawn to hands-on cooking and the tactile process of making food. He wanted to build real connections and meaningful relationships. Radio Napoli Pizza Bar is a return to his roots—a passion that began in his teens and has shaped his life ever since. 

As this journey began, his focus started with dough. Over time, Nick worked through fermentation, flour blends, and baking, adapting home techniques into a process suited for a commercial kitchen. The sourdough starter used at Radio Napoli traces back to a bakery in San Francisco and continues to evolve through ongoing use.