Originally from Maine, Daniel moved to Paris to study international relations, but his passion for fermentation led him into the world of baking. He developed his skills at acclaimed Parisian bakeries like Circus Bakery and Ten Belles Bread, becoming known for his refined understanding of dough and natural fermentation.

In 2022, Pearson launched the Pizzamarole pop-up at the Michelin-starred Le Rigmarole, which quickly gained a following and led to a permanent collaboration. In 2024, he opened his pizzeria, Oobatz, in Paris’s Ménilmontant district.

There, he serves a focused menu of six pizzas made with 36-hour fermented sourdough and topped with seasonal ingredients, showcasing a careful balance of technique and creativity.

His work at Oobatz has been widely praised by critics and food lovers alike. While he has received numerous accolades for his pizza, his focus remains on quality, fermentation, and flavour. In recognition of his craft, he will be honoured with a Special Award at The Best Pizza 2025.