Chef Ben Harrison

Ben discovered his love for Italian food on his first visit to Italy. He was amazed at how much the Italian culture revolved around food and its preparation. The tastes were so incredible, it was like he was tasting real food for the first time. After studying at Apicius Culinary school in Florence, Ben learned how to harness the flavors of Italy. 

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After working in restaurants in Italy and Germany, Ben returned to California and found himself on the Central Coast. He started Torricella Catering in 2017 centered around a custom mobile wood-fired pizza oven. He always dreamed of opening a pizzeria, and is thrilled to be able to open one with long-time friend and business partner, Mason. 

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Ben lives with his wife, Lindsay and their adorable rescue dog from Woods Humane Society.

Mason Bacot

Mason has been working in the restaurant industry on the Central Coast and beyond for over a decade.  His love for restaurants quickly snowballed as he was working his way through school, and he found his self managing Ventana Grill in Pismo Beach at the age of 21.

Hungry to learn all aspects of restaurants, he decided travel to learn more about the restaurant industry. He moved to Maui, Hawaii and managed Roy’s Hawaiian Cuisine, then to Washington DC, working for Eric Ziebold at Kinship and Metier, a Michelin Star rated restaurant.

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After moving back to the Central Coast, he opened a small café and worked as the general manager. Mason always aspired to be an owner/operator of a small restaurant. Mason and Ben always hoped their skills and passions would align to create something great and they can't wait to create this Pizzeria.