Jorge Mariano is a Brazilian pizzaiolo and baker known for his work with natural fermentation and artisan dough development. Originally working as a food journalist and photographer, he changed career path after discovering sourdough, a turning point that led him into the world of professional baking and pizza making. His career includes key roles in respected projects in 

Brazil, including Maçã, an organic sourdough bakery where he helped develop the concept and became head baker, and Madá, the first Neapolitan-style pizzeria in Curitiba. He later served as chief baker for the Obst restaurant group, further strengthening his technical expertise and leadership experience in artisan baking environments.

Today, Mariano is based in Porto, Portugal, where he runs Generosa, a bakery and pizzeria focused on natural fermentation, stone-ground Portuguese flours, and seasonal local ingredients. His approach is defined by patience, precision, and a strong respect for raw materials, with an emphasis on long fermentation and minimal intervention. Through Generosa, 

he has earned recognition within the European artisan bakery and pizza community for his craftsmanship and consistent focus on quality, becoming part of Porto’s growing contemporary food scene rooted in tradition and technical refinement.