Daddy Greens Pizzabar is the first concept from the Mamu & Maalainen collective, founded by Eero Kokkonen and David Smith in 2016.
David and Eero met while cooking professionally in Helsinki. They soon became friends based on their shared love of simple, full flavored, rustic cuisine.
IN sUMMER 2017 FIRST RESTAURANt opened IN TÖÖLÖ
started AS A POP-UP RESTAURANT
IN SPRING 2019 SECOND RESTAURANt openED AT ISO ROBA
David was born, raised, and has lived in NYC for over 30 years. He has been a rabid pizza fan for as long as he can remember, but it wasn’t until his first visit to the legendary Totonnos in Coney Island that his fandom turned into a lifelong obsession.
David attended Bard College, and the Institute of Culinary Education in New York, where he graduated with highest Honors. He went on to work at highly rated NYC restaurants such as Lever House, Jacks Luxury Oyster Bar, Esca and Telepan.
That moment in Totonnos propelled him to scour the more obscure corners of NYC’s five boroughs, and the far corners of Naples and Rome in search of pizza nirvana. He read everything about pizza he could get his hands on from cookbooks, to blogs, and magazine articles.
He even participated in obscure chart forums on the internet where he argued about and shared pizza techniques with the likes of Miley Gee and Jeff Fasano, both of whom would later transform themselves from mere backyard heroes to highly acclaimed pizza masters.
He moved with his wife to Helsinki in 2008 and has worked in various restaurants including La Petit Maison, and Maxill.
Eero "somevelho" Kokkonen has his roots in Leppävirta and the countryside sticks deep in him even after a decade in Helsinki.
He went to cooking school in Jyväskylä 2004. He had a break from the kitchen for two years, that time he worked and studied organic farming in Finland and the States. With his new knowledge in organic food and wild herbs he found a new passion for cooking.
Eero's first touch in food industry was actually in a pizzeria and that experience gave him the idea to go to cooking school. After the school he has gained a wide range of restaurant experience from catering to fine dining. He also spent one year in Australia working as a chef.
Our organic pizza dough is a hybrid NYC/Neapolitan crust. It is made from a mixture of local and imported organic flour, water and salt.
It is extremely tender, crispy and chewy, with a unique sour and smoky flavor that comes from cooking at an extremely high temperature.
Our shiniest team member hails from Italy. We believe the best pizza ovens are hand built in Naples, designed for one purpose only.
Isn't she a looker?
DADDY GREENS IN MEDIA