Chef Mariano Codoñer
Executive Chef of Terra Nostra – Pizzeria in Guatemala
Mariano Codoñer is the Executive Chef of Terra Nostra, a pizzeria in Guatemala located in Zona 14. His work focuses on slow-fermentation dough, hydration control, and flavor development, with a menu that combines technique and a strict selection of ingredients. Chef Mariano Codoñer has gained recognition in his country’s culinary scene and progressively at the international level thanks to the precision of his fermentation processes, his culinary skill in developing sauces from scratch, the balanced construction of combinations, the incorporation of aromatic spices and vegetables into the dough, the technical design of the crusts, and a meticulous selection of produ
“… 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…”
Mariano Codoñer’s Culinary Approach
Slow fermentation and dough control
The starting point is the dough. Mariano Codoñer works with extended fermentations to achieve greater digestibility, aromatic development, and stable structure in every service. Each batch is adjusted according to ambient temperature, resting time, and the behavior of the flour, controlling hydration, elasticity, and the point of maturation to maintain daily consistency at Terra Nostra.
Fresh ingredients, careful selection for recipe development
Each pizza follows a technical criterion in which the texture, acidity, and structure of the dough determine which ingredients can be integrated without disrupting the balance.
Sauces are prepared from scratch, adjusting reduction, concentration, and the natural balance of tomatoes, herbs, and spices. No pre-made bases or industrial mixes are used. Each recipe is developed according to its behavior in the oven and the role it plays within the overall composition..
Fresh ingredients selection is part of the creative process. Vegetables, dairy products, cured meats of the highest quality, and aromatic elements are incorporated considering seasonality, humidity, and thermal reaction, ensuring coherence between intention, cooking, and the final result.
At Terra Nostra we prepare fresh artisanal pasta every day. Each sauce is made from scratch, combining the finest ingredients and aromatic spices grown in our own garden. Explore our menu of pastas.
The chef inherited his love for cooking from his grandmother, his inspiration for the aromas of home and family meals. After university, he studied cooking in San Pol del Mar and graduated as a pizzaiolo from the Pizza School of São Paulo, Brazil.
Publications and collaborations
The work of Mariano Codoñer has been featured in various specialized publications and culinary platforms.