Chef Evan Marley from Pi Pizzeria
Name: Evan D. J. Marley
Age: 38
Born & Raised: Concord, MA
Restaurant: Pi Pizzeria [Opening December 30th 2006]
Reservations: 508.228.1130
Location: 11 West Creek Rd., Nantucket
Web address: pipizzeria.com
When did you first become interested in food?
I first became interested in food when I was about 7. My family had days were the children took turns cooking. I had Wednesday lunches. As the years went on I got a lot of praise for what I made and I got a lot of satisfaction from it. In middle school I took home economics cooking class and after school programs at the trade schools for cooking. My brother worked in a restaurant and they needed a bus boy, so at 15 I started working and then moved up to pantry chef at 16. At 17 I started working at a pizza shop called Rossinis Pizza. I always loved eating pizza and watching the pizza maker. After working there about a year and a half the owner opened a new shop and I helped open the new pizzeria. I worked there another two years. I worked in Florida in the winters and worked in S. California at the Olive Garden in the summers for 2 years. The following 5 years I worked winters in Florida and summers on Nantucket.
When did you first come to Nantucket?
I first came to Nantucket in 1991 and worked at 21 Federal working as a waiter. The following summers I worked as a waiter at various restaurants including Sfoglia managing the front of the house.
When did you start making pizzas on Nantucket?
My business began at Fahey & Fromagerie making pizzas for take out only. Over the years living on the island I would experiment and perfect making great pizzas at my house and having small pizza parties. Michael Fahey attended a party and suggested I start making pizzas at the store and offered me the opportunity to start my own business. Over the next few years the pizza business grew steadily. I received a lot of good press and reviews from some top chefs and food writers.
What style/culture influences /inspires you?
I like Neapolitan from Naples Italy because people are passionate about the way they live there life. They are very intense about living a full life.
Who are your mentors?
All the old pizza makers in Naples. Barbara Lynch from No. 9 Park in Boston who I've worked for. Chris Slessinger from east coast grill. Mario Patalli and Lidia Bastionivich for all they have done for bringing Italian food to America.
How would you describe your vision for the restaurant?
I will be shooting for a classic pizzeria feeling with a major focus on good quality ingredients using classic Italian cooking methods. There will be a brick oven for cooking the pizza. We will have pasta dishes, salads, and subs. In the take out area there will be a deli case where you can get salads to go, antipasti items as well as sliced prosciutto and other Italian meats and cheeses. We will have a full bar creating a European feeling with a good inexpensive Italian wine selection.
How do you come up with ideas for the menu?
I try think about old Italian favorites I had a child. I like classic Italian American food.
What do you try to do that is different from anyone else?
I use the best quality ingredients I can get. Stick to simple and traditional ways of preparing food.
Do you travel for inspiration? Where have you gone?
France, Italy from lake Cuomo region to Naples spending most of my time on the Adriatic sea. Barcelona Spain. California. New York. I've eaten at every famous pizzeria from from Boston to NYC.
What are some of your favorite pizzerias?
Grimoldis in Brooklyn, lombardis in NYC, Pepes in new haven CT, Reginas in the north end of Boston.
Any final words?
Family and friends should eat and enjoy good food together.
