Chef Mariano Codoñer
Chef Mariano Codoñer from Terra Nostra, a gourmet pizzeria in Guatemala, has earned recognition in his country’s culinary scene and is steadily gaining international attention through his careful fermentation methods, the use of aromatic spices and vegetables in his dough, the creative design of his crusts, and his meticulous selection of ingredients.
“… It’s worth highlighting the work of Mariano Codoñer at Terra Nostra, a pizzeria located in Guatemala City, where he presents a repertoire that both celebrates local produce and showcases it in a beautifully refined way…”
Revista Dulcypas #507, 2024.
“To me, pizza is where order meets creativity: I love caring for fermentation as a process, but I also enjoy letting go—playing with sauces, colors, and ingredients that bring each one to life.”
Chef Mariano Codoñer inherited his love for cooking from his grandmother, who inspired his sense of home aromas and family meals. After university, he studied culinary arts at San Pol del Mar and later trained as a pizzaiolo at the Pizza School of São Paulo, Brazil. His work has been featured and reviewed both locally and internationally.
“What I bring to my guests is simply a reflection of my kitchen: a warm, relaxed atmosphere built around a dish made with care.”
At Terra Nostra, we make fresh handmade pasta every daywith dedication and attention to every detail. Each sauce is prepared from scratch, blending the finest ingredients with aromatic herbs grown in our own garden.Explore our pasta menu.