Main Meal: Ines Glaser
of Lupa Cotta
Ines is the chef & owner of Lupa Cotta, a pizza company based in Los Angeles. Lupa Cotta specializes in consulting, catering, and media partnerships. Ines got her start in pizza at the Associazione Verace Pizza Napoletana in Italy and has worked at restaurants in Los Angeles and Copenhagen. Today she makes dough for celebrities and travels around the world gathering inspiration for her Pizza Tourist newsletter on substack.
You came to food after a successful career in film and TV. What was the pivot to pizzola like?
It was exciting! I quit my job, went to pizza school in Italy and worked the wood-fired oven at restaurants in LA and Copenhagen.
Why pizza as a medium?
While I grew up cooking with my family, I didn’t have a professional culinary background. Pizza felt like an approachable entry point to food and the culinary world. Everyone loves pizza – from fine dining chefs, to children, and everyone in between. It’s opened a lot of doors for me and keeping one focus (for now) has allowed me to streamline things.
What is your approach to sourcing ingredients? Does sustainability play a role?
Absolutely! We are so spoiled by the California Farmers Market. It’s fun to walk around the market and talk to farmers, buyers, chefs, strangers…learn what is inspiring them at the moment. And solely from a taste standpoint— in season food just tastes better! Use the best ingredients at their prime.
Do you find that your background and global childhood influences the dishes and flavor profiles you create?
Absolutely. Pizza is a canvas. I’m inspired by the foods from international upbringing, my travels today, and all my chef friends I get to hang out with. You can learn so much about a person just through food and where it comes from. Making pizza with fun flavors allows you to tell a story of your childhood, it evokes memories.
What is the best piece of advice you have been given?
You’ll always second guess yourself, so just start now.
Top 3 pizza toppings?
Anchovies, cupping pepperoni, Mozzarella di Bufala (the good stuff)
What’s the wildest thing you’ve cooked over flames?
Cookie dough :)
