Patryk Nowakowski is a specialist in pizza and dough technology, a graduate of higher education in gastronomy (2014). He gained his professional experience in Italy, working and training alongside experienced pizzaioli. In 2016, he founded his first pizzeria, Fabrico Lab, based on working with natural sourdough, which forms the foundation of all products made there.

In 2018, he launched another pizzeria – Fabrico Pizzeria Romana – with the aim of promoting authentic Roman-style pizza in Poland, including Tonda Romana and Pala Romana styles. For over seven years, he has been conducting professional pizza training and consulting, which he carries out at his school, Arte Bianca LAB.

His mission is to raise the standards of the pizzaiolo craft by promoting the highest quality ingredients, a conscious approach to technological processes, and education based on practice and a deep understanding of every stage of production.

Currently, he combines educational and practical activities, developing projects based on precision, quality, and a craft-oriented approach to pizza, striving to redefine the standards of modern pizza in Poland and to build a more informed culture around its creation.