The story behind Carmen’s Pizzas
Carmen’s Pizzas is named after my grandmother Carmen — my dad’s mum — an incredible cook with a gift for making people feel loved, welcomed and completely at home through her food.
In her house, no one ever left hungry. That simply was not allowed. You arrived as a guest and left well-fed, looked after and, most likely, carrying something extra “just in case”.
My love for food comes from her. But the way I care for people, welcome them in and try to live with kindness comes from my grandmother Lily — my mum’s mum. In their own special ways, both of them taught me that food is never just food. It is family, comfort, memory, generosity and love shared around a table.
That is the feeling behind Carmen’s Pizzas.
Through every pizza, I hope to share a little of what they gave me: warmth, flavour, care and the joy of bringing people together. Whether it is for an easy dinner, a celebration, or one of those days when life has been a bit too much and cooking feels like a personal attack, I hope Carmen’s can be part of your good moments — and maybe help soften the harder ones too.
Carmen’s is my way of honouring them. It is my way of sharing the love they planted in me, so that it can keep spreading, one pizza at a time.
Buen provecho (enjoy your meal),
Guillo
Have you heard Guillo is opening his pizza business?
Yes, but who is Guillo?
Good question. I have always found it a bit difficult to talk about myself. Not because I am mysterious (although I do enjoy the drama) but because I have always preferred being behind the scenes, doing what I love most: cooking. However, people keep telling me I should share my story, so here I am, being brave, vulnerable and only slightly uncomfortable.
I was born in Guatemala, where I grew up surrounded by the wonderful flavours, colours and traditions of our food. Many of those flavours come from the knowledge and heritage of local Indigenous communities, whose recipes and ways of cooking have shaped Guatemala’s rich culinary identity for generations.
At the same time, I was also exposed to Spanish cuisine through my dad’s side of the family, especially the food of the Basque Country, where my grandma Carmen was from. So, between Guatemala and Spain, I had no chance really, food was always going to become a big part of my life. The flavours, smells and ingredients I grew up with still take me straight back home, to family, friends, loud kitchens and tables where there was somehow always room for one more person.
My passion for food eventually led me to study for an international cookery certification at a culinary academy in Guatemala. My curiosity (and let’s be honest, my refusal to mind my own business in a kitchen) opened more doors than I expected. I not only trained there, but also became an assistant to the head chef who taught at the academy, learning directly from someone whose knowledge, discipline and very high standards shaped the way I cook today.
My first job was at a pizza place called Terranostra, where I developed and strengthened my skills in bringing Latin American flavours into pizza, particularly through Brazilian-style influences. That experience helped me see pizza as more than a recipe. It became a canvas for creativity, culture, comfort and, occasionally, a very serious debate about toppings.
Not long after, I had the opportunity to become head chef across three restaurants at the locally based hotel Casa Blanca Inn and Palacio de Jocotenango. There, I had the privilege of working alongside local and Indigenous women who generously shared their secrets, tips and traditions for making some of the best Guatemalan dishes. Their knowledge, care and instinct in the kitchen taught me lessons I still carry with me today —including the very important truth that no measuring spoon can compete with a woman who just knows.
Life then brought me to Cambridge, where I met Oscar (yes, the Oscar from Oscar’s Lockdown Pizzas). He welcomed me in and gave me the opportunity to manage the business, keep developing my pizza-making skills, explore new flavours and learn new ways of making customers happy through food. I also learned a lot from his unique approach to marketing and community —and by “unique”, I mean wonderfully chaotic in the best possible way. Thank you… Sonny ;)
I also cannot talk about my journey in Cambridge without thanking The Blue Moon, especially Sophie and Duarte, The Portland Arms, and the many people who have supported me along the way. It has been a real pleasure to work with like-minded people who have become not only colleagues, but friends and family. And in hospitality, when you still call someone family after a busy shift, you know it is real love.
Carmen’s Pizzas is the next chapter of my story… One shaped by Guatemala, Spain, Cambridge, family, friendship, excellent food and a lifelong belief that a good pizza can fix many things. Not everything, obviously. I am a chef, not a magician. But I will do my best.
Buen provecho (enjoy your meal).
Guillo
