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Few pizzaiolos have had a run quite like Mirko D'Agata.
As culinary director for Groupe Mamma Mia's NO.900, MORSO Pizzeria and Locali Pizzeria, D'Agata has spent years refining his craft, mentoring teams and helping elevate Quebec's pizza scene onto the global stage. In 2025, he captured the International Pizza Challenge's Napoletana STG World Championship. One year later, he added another major milestone, winning the Pan Pizza division and earning the coveted Pizza Maker of the Year title at Pizza Expo 2026. His accomplishments also led to his induction into World Pizza Champions, one of the industry's most respected and exclusive organizations.
Along the way, D'Agata has relied on consistency, craftsmanship and the right tools to execute at the highest level, including LloydPans, which help him deliver exceptional results across multiple pizza styles. In this Q&A, he shares what joining the World Pizza Champions means to him, how competition has shaped his career and what's next on his journey as one of the world's leading pizzaiolos.
Congrats on all the recent success and the new World Pizza Champion distinction. What do you think it takes to be a part of this esteemed group?
Becoming a World Pizza Champion requires much more than making great pizza. It takes years of dedication, consistency, discipline and a willingness to keep learning every day. You need to respect tradition while constantly refining your technique and understanding your ingredients.
When I started my journey, becoming a World Champion was never the primary goal. My objective was simply to become the best pizzaiolo I could be and to honor the craft of Neapolitan pizza. Over time, competitions became a way to challenge myself and measure my work against some of the best pizza makers in the world. Winning the title was the result of many years of passion and hard work rather than a specific destination I had planned from the beginning.
Did you know ahead of Pizza Expo this was happening?
Yes, I did know ahead of time that I was being considered for the award. There is a selection process that takes place before Pizza Expo, and I had been informed that I was among the finalists. However, everything remained strictly confidential, and I was not allowed to disclose any information until the official announcement at the Expo. Even knowing that I was being considered, I never took anything for granted. Being recognized alongside so many talented pizza makers from around the world was already an honor in itself. When the award was officially announced, it was still an incredibly special and humbling moment.
How has business/life changed since this distinction, if at all?
The biggest change has been the visibility and credibility that come with the title. It has created opportunities to connect with more pizza makers, students, suppliers and industry professionals around the world.
On a personal level, it has reinforced the responsibility I feel toward the profession. People look to you for leadership, education and inspiration, so it motivates me to continue learning and sharing knowledge. Day-to-day, however, my mindset hasn't changed much. I still approach every pizza with the same attention to detail that I had before winning.
What does being a World Pizza Champion mean to you, and what do you plan on doing with the team in the next year?
For me, being a World Pizza Champion is not an arrival point—it's a responsibility. The title belongs not only to me, but also to all the people who helped me get here: my mentors, my colleagues, my team and everyone who has shared knowledge and experience with me throughout my career.
What makes me most proud is that this recognition shows that it is possible to reach the highest level in our profession while remaining committed to authenticity, craftsmanship and continuous learning. It validates years of hard work and reinforces my belief that excellence comes from consistency and attention to detail every single day.
Over the next year, my goal is to use this platform to help develop the next generation of pizza makers. Through our restaurants and the AVPN School in Canada, we will continue investing heavily in education, training and professional development. One of my greatest satisfactions is seeing members of our team grow, gain confidence, compete and achieve success of their own.
We are also focused on strengthening pizza culture in Canada by creating more opportunities for learning, competition and collaboration within the industry. This includes hosting events, supporting AVPN initiatives and helping more pizzaioli connect with the traditions and techniques that define authentic pizza.
As a team, we will continue pushing ourselves to improve, innovate and represent our craft at the highest level. We have several exciting projects ahead, including the AVPN qualifying events in Canada, the continued growth of our training programs and preparations for international competitions. My hope is that, a year from now, we won't just be celebrating individual achievements, but the success of an entire community of pizza makers that continues to grow stronger together.
Have LloydPans products helped you along the way in terms of your craft?
Absolutely. LloydPans products have played an important role in my work, particularly in the development of pan pizzas and contemporary styles that require consistency and precision.
What I appreciate most is their reliability. The pans provide excellent heat transfer, predictable baking performance and consistent results, which allows me to focus on the dough and the creative aspects of the pizza. In competition and in professional kitchens, consistency is everything, and having tools you can trust makes a significant difference.
Their products have helped me refine techniques, improve efficiency and achieve the texture and structure I was looking for in my pizzas. Like any craft, success comes from a combination of skill, ingredients and equipment, and LloydPans has certainly been a valuable part of that equation.
