On Supper with Sylvia, host Sylvia Perez sits down with Chef Robert Garvey, the New York transplant behind Robert’s Pizza & Dough Co. in Chicago’s Streeterville—recently recognized by 50 Top Pizza as #10 in the U.S. and among the Top 100 in the world. Robert shares why the magic isn’t in the sauce—it’s in the fermented crust—and the 25-year origin story that took him from merchant marine and hot-dog vendor to one of Chicago’s most celebrated pizzaiolos.What You’ll Learn • Why Robert says great pizza starts with wild yeast and a two-day ferment • How he maintained a 25-year sourdough starter (captured in Chicago) • The restaurant’s COVID survival and the team culture that powers consistency • Turning fine-dining ideas into boundary-pushing pizzas (Orient Express and Latin-inspired menus) • The “Garvey Girls” ice-cream pizza story and what it taught him about caramelization • Expansion talk: what’s next for Robert’s PizzaKey Quotes • “It’s great food on a great crust—we just happen to call it pizza.” • “That little black char isn’t burning—it’s caramelizing the flour’s natural sugars.” • “Consistency wins: meet expectations—and then beat them.”Episode Chapters 00:00 – Cold open: Why the crust matters 00:54 – Welcome, Chef Robert Garvey 02:00 – Pushing the culinary envelope (tasting menus and beyond-pizza dishes) 04:06 – The 8-year obsession: hundreds of recipes, thousands of pies 06:13 – Anatomy of the crust: wild yeast, two-day ferment, artisan flavor 08:05 – Merchant marine to pizzaiolo: engineering ships to engineering dough 11:18 – From hot-dog cart at CBGB to culinary simplicity 13:12 – Streeterville roots, Chicago wild yeast, and the “be careful what you focus on” moment 14:24 – Awards: #10 in the U.S., Top 100 worldwide (50 Top Pizza) 16:36 – Consistency, team culture, and meeting/beating expectations 18:39 – The “Garvey Girls” ice-cream pizza surprise 21:08 – Where Robert eats: The Duck Inn 22:02 – What’s next: new Latin-inspired dinner and expansion possibilities 24:12 – Sylvia’s wrap: location, cocktails, and summer on the dockGuest Chef Robert Garvey — Founder, Robert’s Pizza & Dough Co. (Streeterville, Chicago). Known for a meticulously fermented, char-kissed crust and chef-driven pies. Recognized by 50 Top Pizza (#10 U.S.; Top 100 World).Mentioned • Orient Express tasting menu and Latin-American-inspired dinner series • The Duck Inn (Chef Kevin Hickey) • Streeterville river dock patio (summer dining)📌Check out SupperwithSylvia on Instagram.📩Email us at [email protected] This episode is brought to you by MARIANO'S. 🛒 Proudly Sponsored by Mariano’s Looking for local flavor you can bring home? Discover chef-crafted sauces, pastas, oils, and more from your favorite Chicago chefs — now available through Mariano’s We Love Local program. Support local artisans, savor authentic taste, and celebrate Chicago’s culinary spirit with every bite. 👉 Explore Mariano’s We Love Local Products Social Media Marketing: Magali Blasdell Video and Audio Editor: Donnie Cutting Marketing and Media Relations: Julie Lokun Producer: Jennifer Waters

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