Cheshire

<div class="wp-block-image">
<figure class="aligncenter size-large"><img decoding="async" loading="lazy" width="819" height="1024" src="https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2026/02/8107789_52259246101_o-819x1024.jpg" alt="Giacomo Guido, Stile Napoletano, Chester" class="wp-image-8118" srcset="https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2026/02/8107789_52259246101_o-819x1024.jpg 819w, https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2026/02/8107789_52259246101_o-240x300.jpg 240w, https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2026/02/8107789_52259246101_o-768x960.jpg 768w, https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2026/02/8107789_52259246101_o-1229x1536.jpg 1229w, https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2026/02/8107789_52259246101_o.jpg 1638w" sizes="(max-width: 819px) 100vw, 819px" /></figure></div>


<p>Originally from Ischia in the Bay of Naples, Giacomo Guido’s roots are firmly planted in the traditions of authentic Neapolitan pizza. After honing his craft in some of Naples’ most respected pizzerias, he brought his skills to the UK with a singular mission: to serve authentic pizza made the way it should be — with slow-fermented dough, exceptional ingredients and unwavering respect for tradition.</p>



<p>That vision became <a href="https://stilenapoletanopizzeria.co.uk" target="_blank" rel="noreferrer noopener">Stile Napoletano </a>in Chester, a proudly chef-led restaurant dedicated to the art of Naples’ most iconic export. In 2025, the restaurant’s commitment to authenticity was recognised on the international stage when it was ranked 13th best pizzeria in Europe by the prestigious 50 Top Pizza guide and named among the Top 100 worldwide — the only UK restaurant outside London to achieve the honour. </p>



<p>So who&nbsp;is&nbsp;the man behind the pizzas? We sat down with Giacomo to discuss his Neapolitan beginnings, his craft and the passion that drives him today…</p>



<h2 class="wp-block-heading" id="h-1-your-first-ever-kitchen-job-was">1. Your first ever kitchen job was…?</h2>



<p>I was 11, helping out as a waiter in a little pizzeria in Italy and that’s where it all started for me. The smell, the heat, the buzz of it all &#8211; I was hooked straight away. I knew I wanted to be part of that world.</p>



<h2 class="wp-block-heading" id="h-2-career-highlight-to-date">2. Career highlight to date?</h2>



<p>It has to be the 50 Top Pizza Europe Awards 2025. We were ranked 13th in Europe, one of only four pizzerias in the UK to be recognised and the only one outside London. To be acknowledged on an international stage like that was incredibly emotional and something I will never forget.</p>



<h2 class="wp-block-heading" id="h-3-describe-your-cooking-style">3. Describe your cooking style?</h2>



<p>At its core, it’s Neapolitan, so tradition is everything. But I like to bring a modern edge to it. The dough and techniques I use have evolved to suit today’s guests. For me, pizza isn’t just about filling you up, it should be light, authentic and full of flavour.</p>



<h2 class="wp-block-heading" id="h-4-and-what-can-diners-expect-at-stile-napoletano">4. And what can diners expect at Stile Napoletano</h2>



<p>We’ve created a real home from home at Stile Napoletano &#8211; a true neighbourhood restaurant where everyone feels comfortable and welcome. We are the complete opposite of a one-in, one-out pizza chain. Guests can expect the classics from Neapolitan tradition like margherita, marinara and capricciosa, alongside our own signature and seasonal pizzas. We refresh the menu three or four times a year to keep things exciting and make sure there’s always something new to try. We’re serious about high quality ingredients, from properly milled flour and slow fermented dough to San Marzano tomatoes and the best mozzarella we can source. That attention to quality is what creates the perfect pizza.</p>


<div class="wp-block-image">
<figure class="aligncenter size-large"><img decoding="async" loading="lazy" width="1024" height="1024" src="https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2026/02/Salsiccia-e-Cavolo--1024x1024.jpeg" alt="Pizza at Stile Napoletano" class="wp-image-8120" srcset="https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2026/02/Salsiccia-e-Cavolo--1024x1024.jpeg 1024w, https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2026/02/Salsiccia-e-Cavolo--300x300.jpeg 300w, https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2026/02/Salsiccia-e-Cavolo--150x150.jpeg 150w, https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2026/02/Salsiccia-e-Cavolo--768x768.jpeg 768w, https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2026/02/Salsiccia-e-Cavolo--1536x1536.jpeg 1536w, https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2026/02/Salsiccia-e-Cavolo--500x500.jpeg 500w, https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2026/02/Salsiccia-e-Cavolo--1100x1100.jpeg 1100w, https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2026/02/Salsiccia-e-Cavolo-.jpeg 1600w" sizes="(max-width: 1024px) 100vw, 1024px" /></figure></div>


<h2 class="wp-block-heading" id="h-5-where-do-you-find-inspiration">5. Where do you find inspiration?</h2>



<p>My inspiration always goes back to my memories of Italy. I grew up on the beautiful island of Ischia in the Bay of Naples, surrounded by incredible produce. My mum and my nonna always cooked with fresh ingredients and made amazing dishes that were simple, honest and full of flavour. Now I reimagine those flavours through a more modern lens and bring them to life in the restaurant.</p>



<h2 class="wp-block-heading" id="h-6-most-memorable-moment-at-work">6. Most memorable moment at work?</h2>



<p>Last year we hosted a special guest chef evening with Chef Lorenzo Fuoco from Ischia, and it’s a night I will always remember. We created a unique menu together, blending my style with his experience from some of Italy’s most respected restaurants. He brought fresh ideas and a completely new perspective to the kitchen. Seeing our guests genuinely surprised by the flavours was special, but what meant even more was watching my team feel proud to be part of it. That was a real moment for me.</p>



<p>We’ll be hosting another special one off evening with Chef Lorenzo on <strong>11 March</strong>, so keep an eye on our socials for all the details.</p>



<h2 class="wp-block-heading" id="h-7-biggest-mistake-you-ve-ever-made-in-the-kitchen">7. Biggest mistake you’ve ever made in the kitchen?</h2>



<p>I once forgot to add salt to the dough. I only realised when it was far too late to fix it, so after an already long day I had to start again and make a whole new batch late at night. I have never forgotten the salt since.</p>


<div class="wp-block-image">
<figure class="aligncenter size-large"><img decoding="async" loading="lazy" width="1024" height="683" src="https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2026/02/CTN_0736-1024x683.jpg" alt="Giacomo Guido, Stile Napoletano, Chester" class="wp-image-8119" srcset="https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2026/02/CTN_0736-1024x683.jpg 1024w, https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2026/02/CTN_0736-300x200.jpg 300w, https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2026/02/CTN_0736-768x512.jpg 768w, https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2026/02/CTN_0736-1536x1024.jpg 1536w, https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2026/02/CTN_0736-2048x1366.jpg 2048w" sizes="(max-width: 1024px) 100vw, 1024px" /></figure></div>


<h2 class="wp-block-heading" id="h-8-the-dish-you-are-most-proud-of-creating-and-why">8. The dish you are most proud of creating and why?</h2>



<p>It has to be our Pizza Salsiccia e Cavolo. I wanted to reinterpret the classic Salsiccia e Friarielli in a new way. I could only source tinned friarielli, the traditional Neapolitan wild broccoli, and it just did not give me the flavour or texture I was looking for, so I switched to cavolo nero instead.</p>



<p>We make a smooth cavolo nero cream for the base, then add Italian sausage, parmesan, smoked mozzarella and a touch of chilli oil. After baking, we finish it with crispy cavolo nero leaves and salted ricotta.</p>



<p>It is bold, balanced and full of flavour. For me, it is even better than the original.</p>



<h2 class="wp-block-heading" id="h-9-you-re-tired-and-hungry-what-s-your-go-to-for-an-easy-dinner">9. You’re tired and hungry. What’s your go to for an easy dinner?</h2>



<p>Probably <a href="https://falafel-xpress.co.uk" target="_blank" rel="noreferrer noopener">Falafel Express</a> on Watergate Street. Everything is fresh, it’s quick, and after a long day that’s exactly what I need. Simple, satisfying and it always hits the spot.</p>



<h2 class="wp-block-heading" id="h-10-you-re-out-and-about-in-cheshire-where-are-your-favourite-spots-to-eat">10. You’re out and about in Cheshire. Where are your favourite spots to eat?</h2>



<p>Chester is becoming a proper foodie city. There are so many great independents now and more opening all the time. I recently tried <a href="https://theforgechester.co.uk" target="_blank" rel="noreferrer noopener">The Forge</a> and loved it. The dishes are simple but done really well, and the quality of the meat really stands out.</p>



<p>Our Watergate Street neighbours <a href="https://deathbytacos.co.uk" target="_blank" rel="noreferrer noopener">Death By Tacos</a> have made a real name for themselves. The flavour and spice are spot on, and for me they are the best around.</p>



<p>And then there’s <a href="https://www.instagram.com/pierogichester/?hl=en" target="_blank" rel="noreferrer noopener">Pierogi</a> on Brook Street. Their Polish dumplings are amazing, but it’s the atmosphere that makes it special. It feels like you are a guest in their home and they look after you like family. That’s exactly the feeling we try to create at Stile Napoletano.</p>


<div class="wp-block-image">
<figure class="aligncenter size-large"><img decoding="async" loading="lazy" width="684" height="1024" src="https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2026/02/Headshot-of-Giacomo2-684x1024.jpg" alt="Giacomo Guido, Stile Napoletano, Chester" class="wp-image-8122" srcset="https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2026/02/Headshot-of-Giacomo2-684x1024.jpg 684w, https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2026/02/Headshot-of-Giacomo2-200x300.jpg 200w, https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2026/02/Headshot-of-Giacomo2-768x1149.jpg 768w, https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2026/02/Headshot-of-Giacomo2-1026x1536.jpg 1026w, https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2026/02/Headshot-of-Giacomo2-1369x2048.jpg 1369w, https://dev.muddystilettos.co.uk/cheshire/wp-content/uploads/sites/28/2026/02/Headshot-of-Giacomo2.jpg 1384w" sizes="(max-width: 684px) 100vw, 684px" /></figure></div>


<h2 class="wp-block-heading" id="h-11-favourite-kitchen-gadget">11. Favourite kitchen gadget?</h2>



<p>Not the most exciting answer, but I swear by a slow cooker. It’s what we use to make our Neapolitan ragù, and that low and slow approach is what builds real depth of flavour. You just cannot rush it.</p>



<h2 class="wp-block-heading" id="h-12-guilty-food-pleasure">12. Guilty food pleasure?</h2>



<p>Probably a Five Guys burger. It really hits the spot.</p>



<h2 class="wp-block-heading" id="h-13-what-does-the-future-hold-for-you">13. What does the future hold for you?</h2>



<p>I’ve got a few exciting projects in the pipeline. We’re always pushing things forward at the restaurant and, with how busy we are, I’d love to explore a bigger space in Chester. There’s also the possibility of a London project on the cards, so let’s see what happens.</p>



<p>We’re also launching pizza-making workshops, which I’m really looking forward to. So many guests have asked to learn how we do it, and I’d love to pass on my skills and share what I’ve learned over the years.</p>



<h2 class="wp-block-heading" id="h-14-tell-us-your-best-ever-cooking-tip">14. Tell us your best ever cooking tip?</h2>



<p>I love tomatoes, so this is one I always share. Take good quality red cherry tomatoes, cut them in half and season with salt, thyme, rosemary, garlic, extra virgin olive oil, a little lime zest and a touch of icing sugar. Bake them low and slow at 70 degrees for about five hours.</p>



<p>They become beautifully sweet and intense in flavour, and you can use them on pasta, bruschetta or pizza. Like most Italian cooking, it’s all about simplicity and the quality of the ingredients.</p>



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<h2 class="wp-block-heading" id="h-in-the-mood-for-more">IN THE MOOD FOR MORE?</h2>



<ul>
<li><a href="https://cheshire.muddystilettos.co.uk/life/people/whats-cooking-jay-tanner-of-twenty-eight-chester/" target="_blank" rel="noreferrer noopener">What’s cooking? Jay Tanner of Twenty Eight, Chester</a></li>



<li><a href="https://cheshire.muddystilettos.co.uk/eat-out/whats-cooking-ollie-bridgwater-at-source-lake-district/">What’s cooking? Ollie Bridgwater at SOURCE, Lake District</a></li>



<li><a href="https://cheshire.muddystilettos.co.uk/travel/uk/travel-guides/why-chester-is-the-underrated-city-break-for-your-bucket-list/">Why Chester is the underrated city break for your bucket list</a></li>



<li><a href="https://cheshire.muddystilettos.co.uk/eat-out/new-openings-in-chester-were-very-excited-about/">New openings in Chester we’re very excited about</a></li>
</ul>



<p></p>


What’s cooking? Giacomo Guido, Stile Napoletano, Chester

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