Our Story
Two Guys and Pizza Pies
The story of Roam Pizza starts with a starter - a sourdough starter that I gave to Chris, almost as an afterthought after I told him I was making my own bread. Chris took quickly to the art of bread baking and found that he was a natural at making delicious loaves. It wasn't long before he surpassed me in skill. More importantly, the sourdough starter kicked off a friendship between two guys bounded by our love of food.
​
As native New Yorkers, we love our pizza, and the Neapolitan-style pizza became an obsession. It was a perfect marriage of science and beauty in food, and it was delicious. The dough was simple (flour, water, salt, and yeast) but the possibilities were limitless. We talked for hours about dough hydration, oven temperature, and fermentation times. We made a lot of pizza. Our friends and family ATE a lot of pizza. And we continued to develop our craft.
​
With Chris' natural talent for bread-making and my professional culinary background, we set out to create an experience that merges the casual and comforting sentiment of a backyard pizza party with the nuanced flavors and quality found in the best fine dining establishments.
​
And so, Roam Pizza Co. was born.
​
- Ron, co-founder
......
Co-founders & Executive Chefs
Ron Fan & Chris Briggs
Ron was classically trained at the French Culinary Institute and has cooked with some of the best chefs in New York City. He became a high-end private chef after moving back to Long Island but has always had a passion for pizza making. He has a deep appreciation for seasonal cooking, fresh ingredients and can always be spotted at a local farmer's market. Ron's goal with Roam Pizza Co. is to make fine dining flavors accessible to everyone through the universal love of pizza.
​
Chris is a passionate, self-taught baker who has poured countless hours into the art of bread baking. After feeding his neighbors delicious homemade sourdough bread for a good part of two years, he took a job at a popular local bakery where he continued to perfect his craft. Chris is also an EMT at his local fire department where he is not only saving lives but has earned a spot as one of the resident chefs.