Agustin Cendrero—better known as Papi—whose warm, welcoming nature inspired the name Papi’s Munchies. Agustin also wears many hats behind the scenes, managing all things tech, accounting, and HR.

Then there’s Marcos Cardoso, our Portuguese pastry chef trained at Le Cordon Bleu, whose desserts—especially his famous tiramisu—are a beloved part of our menu.

And finally, Romeo Grannonio, from Abruzzo, Italy. Romeo brings culinary expertise and Italian warmth, and has been a key part of the team since he joined. He became a business partner in 2024 and continues to play an essential role in the kitchen.

The story began in 2017, when Agustin, Marcos, and Simona met while working at a pizzeria in Hackney Wick. United by a shared vision and deep love for food, the trio launched Papi’s Munchies during the height of the COVID-19 lockdown in 2020. Operating from their home in Leytonstone with just a household pastry mixer and a two-pizza oven, they were making only 27 pizzas a day.

Their dedication to quality and flavour quickly gained local support. In August 2020, thanks to the belief and generosity of Kevin, owner of the North Star Pub, they moved into their first professional kitchen. That moment marked a turning point. Every sale went straight back into growing the business—improving equipment, refining techniques, and staying true to their values: sourcing meats from Italy, using San Marzano tomatoes, and mozzarella made in London by a Neapolitan-run business, keeping things authentic and eco-friendly.

From 27 pizzas a day to over 1,000 pizzas a week, the growth has been incredible. The North Star kitchen in Leytonstone was where it all truly began—and the momentum built there gave the team the confidence to keep pushing.

The journey has been full of challenges and triumphs—but the dream isn’t over. The team is now working toward their ultimate goal: opening their very own Papi’s Pizza restaurant. And they’re not stopping until it becomes a reality.

Thanks for being part of the ride.