Yuichi Abellare Ito is the executive pizza chef at Crosta Pizzeria in Makati, Philippines, where he continues to delight palates with his unique creations.
Born in Japan to a Japanese father and Filipino mother, Yuichi Abellare Ito moved to the Philippines when he was a child. It was during his high school years that he discovered his true passion, organizing gatherings with friends where he would prepare delicacies to accompany drinks. These experiences made him realize the power of food to bring people together and create moments of shared happiness.
Ito went on to study French cuisine at the International School for Culinary Arts and Hotel Management in Katipunan. He later worked at the Edsa Shangri-La under the tutelage of Roberto Cimmino. One dish in particular, burrata ravioli with butter and sage, had a profound impact on him, opening his mind to the simplicity and sophistication of Italian cuisine.
On the advice of his mentor, Ito decided to fly to Japan to expand his professional opportunities. He started at a Michelin-starred Italian restaurant in Tokyo, but the turning point came when he joined the team at the Mandarin Oriental Tokyo, where he helped open the Pizza Bar on 38th Street, which became the number one in the country and won accolades such as the Bib Gourmand for seven consecutive years and three segments of the Gambero Rosso International, an honor reserved for only 16 restaurants in the world.
During his stay, he had the opportunity to work with Pierre Gagnaire, Carme Ruscalleda, Daniel Calvert, Enrique Olvera and Santiago Fernandez. These experiences enriched his perspective and strengthened his conviction that, despite everything, pizza remains a universal comfort food.
In 2022, during a 50 Top Pizza Awards ceremony in Bangkok, he met the co-founders of Crosta, Ingga Cabangon Chua and Tommy Woudwyk, and decided to join them as head pizza chef. Since then, he has introduced changes to the menu, such as experimenting with pairing aratilis with cured meats and using swordfish confit garnished with ikura. His philosophy is based on visual observation of ingredients in local markets, from which he draws inspiration to create unique flavor combinations.
In 2023, under Ito's leadership, Crosta Pizzeria was recognized as the second best pizzeria among the top 50 pizzerias. In addition, it was awarded the title of Pizza Maker of the Year 2024 - Ferrarelle Award, solidifying its reputation as one of the best in the industry in the world.
