About Us

The Chef

Born in the town of Squinzano (Southern Italy), Andrea is a uniquely multi-faceted personality.

With a natural hunger for traveling, adventure and discovering new culinary horizons, he brings with him a diverse working experience ranging from places like Marilleva (ski resort in the Italian Alps) to Athens, Scotland, Sydney, London (UK), Munich and Dubai.

In the past he has represented names like Sheraton Hotels, Starwood, The Westin, Brenner and JW Marriott Hotel.

Red Tomato Pizza Restaurant consequently decided to make use of Andrea's experience and knowledge in the formation and implementation of the kitchen and menu, ultimately developing the finest traditional Italian cuisine in this region with a inimitable taste. With numerous awards and accolades under his belt, his adventurous streak is always a source of new innovations in the kitchen.

If culinary art is his love then motor sports is a passion for Chef Capoccia! He has been competing in the UAE Sportbike Championship for the past 2 years and has maintained a leading position.

Red Tomato Pizza Restaurant was the proud sponsor behind his latest success in the UAE Sportbike Championship 09/10 held at the Dubai Autodrome.

With sheer determination Andrea maintains his position in the top three finishers!

Despite being a passionate hobbyist as far as bikes go, it is appropriate to consider him an authority on motor sports!

Woodfire Oven

Cooking in a woodfired oven has been the exclusive privilege of chefs, pizza cooks, bakers, and food connoisseurs for centuries.

Red Tomato Pizza Restaurant uses this amalgamation of ancient knowledge and modern technology to bring the joys of having healthy meals from a woodfired oven. Only a wood fired oven gives that unique flavour that can not be reproduced in a normal kitchen oven.

Woodfired ovens, also known as wood ovens (or Forno a legna in Italian), are ovens that use wood fuel for cooking.

In a woodfired oven the cooking process adds flavour to whatever's placed inside. So why is everything cooked this way so tasty?

The answer is a matter of complex physics, mainly to do with the design and the thick outer shell trapping four kinds of heat (thermal, convection, residual and radiant).

At high temperatures for example, with a pizza, the radiant heat from the fire and the heat bouncing off the inside wall crisps the outside quickly and seals in the moisture in the dough, while it cooks the topping to perfection. The same goes for bread. With slow-cooked meats, when you first put the meat in the oven, the outside browns but, as the oven cools, the inside of the meat remains at about 90C. When you remove it, it has melted rather than cooked, which greatly improves texture. Unlike your home oven, every degree of heat ends up working on the food.

Red Tomato Pizza