Local Pizza Chef Becomes Global Sensation with Prestigious Award

A Kingston, Washington pizza chef has made history by becoming the first non-Italian to receive a coveted global honor in the culinary world. Will Grant, owner of Sourdough Willy’s and That’s A Some Pizza, has been awarded the prestigious Premio Follie Lifetime Achievement Award, recognizing his dedication to the art of pizza-making.

A Journey Through Pizza Tradition

Grant’s story is not just about personal achievement; it is deeply rooted in his family's legacy. His parents opened their first pizza shop in the 1980s in Kingston, and for nearly four decades, the family has been sharing their passion for pizza. Will uses a 130-year-old sourdough starter from his parents, ensuring each pizza maintains a connection to its origins.

Quality Over Everything

What sets Grant's pizzas apart is his unwavering commitment to quality. The dough preparation takes an entire week, allowing for the flavors to develop intricately. He emphasizes the importance of respecting the 'cornicione,' or pizza crust, which he considers essential to a great pizza experience. This dedication to quality has made his pizzas a new must-try for food enthusiasts across the country.

A Community Pride

Receiving such a notable accolade has had an uplifting impact on the local community. Grant expressed his pride in representing the Pacific Northwest on the world stage and highlighted how his success has drawn visitors from afar, eager to sample his renowned pizzas.

Sharing the Craft

In addition to running his successful businesses, Grant is not one to keep his secrets. He offers master classes at prestigious pizza events globally and provides local classes to both professionals and novices. His commitment to education reflects a desire to uplift others in the culinary field, fostering a new generation of pizza makers.

As Sourdough Willy’s and That’s A Some Pizza remain open seven days a week, Will Grant continues to inspire with his passion for pizza, proving that the love for food can transcend borders and cultural heritage.