My Journey and Passion for Pizza

My journey began back in 1986, standing in front of a Sveba Dahlen oven in a small kitchen with big dreams. That’s where I learned patience, respect for the dough, and the understanding of how heat, balance, and precision create magic in a pizza.

After many years in the business, life took a different turn, and I was away from the pizza world for over 20 years. But the passion never left. It kept glowing quietly in the background—until I made my comeback in 2022. Since then, everything has moved fast!

I’ve competed on some of the world’s biggest pizza stages — in Stockholm, Oslo, Rimini, Parma, London, and Las Vegas — and have had the honor of winning titles such as Pizza Chef of the Year 2023, Best of the Best Nordic 2024, and the Nordic Championship 2025 in both Oslo and Malmö.

It feels almost symbolic that every competition pizza I’ve made has been baked in a Sveba Dahlen oven — even if today’s ovens are far more advanced than the one I struggled with back in 1986.

For me, it’s never about the trophies.
It’s about the flavor.
About making every pizza feel crafted, thoughtful, and genuine.

No matter where I bake, the oven is the heart of everything.
The heat, precision, and consistency of the bake form the foundation for the result I always strive for — perfect balance in every pizza.

Pizza is a craft.
Every dough ball, every bake, every serving is a new chapter.
And I’m still just as passionate about writing the next one.

— Wally Munteanu

On January 28 - 29 you are welcome to the Sveba Dahlen booth H:38 at Fastfood & Café & Restaurant Expo in Stockholm, Sweden and taste delicious pizzas made by Wally in our Pizza Vichinga Oven.