With over 15 years in the culinary industry, pizza has always held a special place in my heart. I’ve been experimenting with doughs for years, but it wasn’t until 2019 that I became fully dedicated to mastering the craft — driven by a lifelong love for bold flavors and exceptional crusts.

I've always admired the classic New York-style slice, but a trip to New Haven, Connecticut completely reshaped my perspective. There, I discovered Apizza (pronounced “Ah-Beetz”) — thin, charred, and topped with a bright, clean tomato sauce. That experience lit a fire in me. I began exploring how to blend the best elements of New York, New Haven, and even Neapolitan styles into something uniquely my own.

If you’re looking for a textbook version of any one of those styles, you won’t find it here — and that’s intentional. At Fire & Char Pizza Company, I’m not bound by tradition or cultural rules. I’ve set out to do one thing: make a damn good pizza.

Each pie is the result of years of testing, tweaking, and refining — hand-stretched dough, a perfectly charred crust, vibrant sauce, and thoughtfully sourced toppings. What started as a passion project for friends and family has grown into a dream come true.

Now operating as a ghost kitchen out of ChefSuite in Richmond, VA, Fire & Char Pizza Company is here to contend as having some of the best pizza in Richmond, VA — bringing together tradition, innovation, and a relentless pursuit of flavor in every single pie.

Eric Mungo
CEO & Executive Chef