Guillermo Iván is making waves in the San Diego food scene with his new Neapolitan pizza pop-up, Marcella.
This venture follows his entrepreneurial journey through various food concepts, starting with a dry-aging meat company in San Diego and Tijuana.
During the pandemic, he pivoted to selling house-smoked brisket sandwiches from his home after acquiring a Traeger smoker.
In pondering his next culinary move, Iván arrived at a conclusion that many would agree with: pizza is a universally loved food.
“Everybody loves pizza,” Iván states, reflecting on his deep affection for the dish cultivated during his time at Double Standard in East Village.
Under Chef Chris Gentile, now Executive Chef at Rancho Valencia Resort & Spa, Iván developed a passion for the artistry of pizza-making—the dough stretching, baking, and the signature black spots that adorn a perfect pie.
Choosing the name for his new venture, Iván settled on Marcella, inspired by the elegance of women’s names in the restaurant industry.
His inaugural pop-up in April 2024 at Novo Brazil Brewing in Eastlake was a resounding success, selling out in just a few hours, confirming to Iván that he was onto something special.
With a commitment to quality, Iván is passionate about perfecting his Neapolitan-style pizza.
He undergoes an obsessive three-day process for his dough, utilizing only the finest imported Italian Caputo ’00’ flour.
After a 24-hour pre-ferment followed by an additional 24 hours for resting, the dough is ready to become the fluffy, airy crust that customers rave about.
Top-notch ingredients like San Marzano tomatoes complement his recipes, but Iván admits that his greatest concern is always the dough.
Despite suggestions from seasoned restaurateurs to consider more cost-effective methods by blending flours or using cheaper ingredients, his loyalty lies firmly with Caputo.
“For me, it’s quality over quantity,” he insists, embodying his dedication to the craft.
Initially, Marcella served as a side gig while Iván worked in the kitchen at the Guild Hotel.
However, the experience he gained in handling checks and operations proved invaluable.
When the new owners of Market on 8th in National City approached him about a permanent stall, he took a leap of faith.
Although that opportunity didn’t materialize, it fueled his determination to succeed.
Upon returning to his pop-up concept after closing, Iván experienced a significant surge in interest and support.
Today, Marcella is a familiar sight across San Diego, popping up at locations like Sunny Grove Brewing Company in Santee and Bica in Normal Heights.
After experiencing the fast-paced environment of a semi-permanent space, Iván is now actively seeking investors to facilitate those dreams of expansion.
His ambition is clear: transition from chef to business owner.
He aims to hire at least two employees to aid in setups, breakdowns, and service, enabling him to focus on nurturing business relationships and seeking out opportunities.
“It’s time for me to keep opening doors, enjoy the journey, and just be more clear in my mind and have better structure and better community,” Iván says, reflecting on his growth-focused mindset.
While work continues on his business goals, one thing remains unchanged: the commitment to delivering outstanding pizzas.
Iván’s joy is contagious when customers share their delight in his creations, stating, “When a customer comes to me and is like, ‘This is the best pizza I ever had,’ that’s so amazing.
It’s worth every second, every hustle, every burn, every scratch—everything.”
In related news within the San Diego culinary scene, Glass Box is featuring a unique matcha-themed nine-course menu led by Chef Ethan Yang on September 22.
Guests can indulge in matcha cocktails, matcha-cured salmon, and matcha-infused desserts.
Additionally, on October 4, chefs Tara Monsod and Aidan Owens will unite for the final Garden at Dusk Dinner Series at Olivewood Gardens, focusing on locally sourced ingredients.
Meanwhile, Little Fox Cups & Cones and The Taco Stand have teamed up to offer a limited-edition ‘Churrito’ ice cream through the end of October, combining churros with spiced Mexican chocolate for a delightful treat.
The culinary landscape in San Diego is vibrant, with chefs exploring exciting collaborations and new flavors, promising a delicious experience for all.
Guillermo Iván’s Marcella is a must-try for pizza lovers keen to savor quality and dedication to the craft.
image source from：sandiegomagazine
