Floza Craft Pizza
About us
From Michelin-star kitchens in NYC to the ovens of South Florida, FLOZA was built on fire, fermentation, and discipline. Chef Erwin’s journey blends New York technique with Palm Beach refinement—read how obsession became a craft-driven restaurant.
Bringing New York’s culinary rigor with him, Chef Erwin arrived in Palm Beach just before the pandemic, working as a private chef and later as a Sous Chef at the Forbes Five-Star and AAA Five-Diamond Eau Palm Beach Resort & Spa. It was there that he met Eddie, the first partner in what would eventually become FLOZA.
Chef Erwin later became Head Chef of Grato, the sister restaurant to Buccan, where he elevated kitchen operations while quietly developing the foundation of the FLOZA concept. During this time, he immersed himself in another discipline central to FLOZA’s identity—sourdough—staging overnight and early mornings at the local bakery aioli to refine his technique.
At aioli, Chef Erwin connected with Jordan, the bakery’s Head Baker, who had spent nine years crafting sourdough with the Bib Gourmand–recognized team. That shared obsession with fermentation, fire, and process became the final piece.
FLOZA was born from that convergence: New York technique, Palm Beach refinement, and an uncompromising respect for craft.