From there, he started gaining work experience in various pizzerias across southern Italy, combining hands-on practice with advanced training alongside leading figures in the world of Italian artisan baking, such as Piergiorgio Giorilli and Simona Lauri. From them, he acquired essential knowledge about indirect fermentation, focusing in particular on the use of biga in pizza making.

In April 2018, Gioel opened Demaio in Bilbao, where he put into practice the experience he had accumulated over the years and finally developed his own personal take on contemporary Neapolitan pizza. In 2020, he brought to life an ambitious idea he had been planning with his two brothers.

Thanks to the expansion of the venue, he became one of the first pizzaioli in the world to launch a pizzeria format offering two entirely different Italian styles: Contemporary Neapolitan and Roman-style pizza by the slice, both at an exceptionally high level of quality. His hard work and dedication culminated in international recognition in 2022, when Gioel was acknowledged as one of the best pizzaioli in Europe and the world.