Cover Gino’s Brick Oven Pizza, built on craft and courage
Gino’s Brick Oven Pizza, built on craft and courage
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Gino’s Brick Oven Pizza co-founder Jutes Templo shares what it was like opening their Neapolitan-style, locally-sourced pizzeria in 2012 and how they continue to thrive in today’s highly competitive food scene
When Gino’s Brick Oven Pizza opened in 2012, it was one of the first Filipino-owned pizzerias in Manila focused on Neapolitan-style pizza. Their goal was simple, according to co-founder Jutes Templo: “To stay true to the traditions of Neapolitan pizza-making while adapting it thoughtfully to Filipino tastes.” As it should, the perimeter is bubbly and burnt where fire kissed it, while the centre naturally absorbs the moisture from its toppings. They are committed to making many of their ingredients in-house, such as their sausages, bacon, pesto and the much-replicated chilli honey that guests love to drizzle over their pizzas. Still, what is truly a defining element of their pizza is their house-made cheese. “We produce our cheeses fresh in-house every day using carabao milk sourced from our partner farmers,” Templo explains. “This allows us to maintain full control over quality while highlighting the richness of locally sourced dairy.”
See also: Tatler Best-in-Class: awarding the best restaurants in the Philippines 2026
Above Gino’s Brick Oven Pizza
Gino’s Brick Oven Pizza
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Since they opened, many restaurateurs have adopted the brick-oven pizza concept, but Templo and his partners (wife Cello Templo, Brian Tan and Mitch Cruz) can confidently claim to be one of the first and perhaps the longest-running of them all. “The pizza scene has grown tremendously since we started,” Templo notes. “There are now many more pizzerias, each bringing their own style and perspective.” Despite the growing competition, he sees this as a sign of a healthy food industry. “It’s exciting to see people expressing themselves through pizza and pushing the craft forward. The scene today is much more vibrant and diverse than it was when we first opened.”
His first venture into the food business was with his wife when they opened Cello’s Doughnuts, giving them their test run in running a restaurant. Having learned many lessons about operations, product development and working with a team, they opened Gino’s (named after their son, who was also born around that time) soon after. “My wife Cello and I have always loved dining out and exploring food, so starting a restaurant felt like a natural progression,” Jutes admits. “It was also a way for us to apply what we studied in college to something we were passionate about.” Pushing towards their second decade of operations, Gino’s has six branches, including the original Katipunan Avenue, Quezon City location, where it all began many years ago, plus many awards and accolades under their belt.
Above Gino’s Brick Oven Pizza
Gino’s Brick Oven Pizza
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What is the secret to their longevity? “First and foremost, it’s our staff and partners. Their patience, hard work and dedication have allowed us to keep going year after year,” Templo discloses. “Second is the courage to be different, and the stubbornness to maintain our standards. When we started, it took time for people to get used to things like charred crusts or homemade pasta. But we believed in the product we wanted to serve and stayed consistent.”
While most restaurateurs currently believe in investing heavily in marketing, Templo thinks their resources should be allocated elsewhere. “Another factor is our focus on operations rather than excessive self-promotion. By putting our energy into improving the day-to-day work of the restaurant, we were able to maintain quality and consistency.” Lastly, stay humble. “We believe strongly in constant learning and evolution. Your first version is never perfect. You have to keep improving, not just the food but also yourselves as people and leaders.”
See also: Tatler Best-in-Class: awarding the best bars in the Philippines 2026
Above Gino’s Brick Oven Pizza
Gino’s Brick Oven Pizza
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In a world that is moving quickly toward digitisation and artificial intelligence, Templo and his partners strongly believe that the human components of the business remain to be their driving force. He advises budding entrepreneurs to value their team. “Be kind to your staff,” he stresses. “They are the ones who carry the restaurant on their shoulders every day.” For now, they are focused on refining what they do, pushing themselves to continually improve and internally grow. We can expect new products and ideas coming out of their kitchens as they continue to adhere to their brand. Templo adds, “Be brave and stay true to who you are. Innovation is important, but it should come from a genuine place.”
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Jaclyn Clemente Koppe is a food and lifestyle writer, as well as a consultant to some of the country’s beloved food and beverage brands. Her passion for food and drink is only surpassed by her devotion to her family, most especially to her soulmate, Pepa the poodle.
