In this episode of Yours for the Making, Robin Johnson speaks with Dan Caldieraro, executive chef and director of Brewing Brothers, the team behind some of Hastings’ best pizza and pasta. Dan shares his unexpected journey from plumbing with his father in Italy to finding his calling in the kitchen, inspired by his brother. He explains the realities of working in a high-pressure restaurant, the importance of quality ingredients, and why slow fermentation and wood-fired ovens transform pizza dough.
Dan also talks about fresh pasta, the difference between egg and semolina pasta, and why gnocchi holds a special place in his heart. He opens up about the balance of being a new dad while leading a kitchen, the creative buzz of seasonal tasting nights, and why simplicity and proper technique are at the core of Italian cooking.
Key Topics Covered
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Yours for the Making with Robin Johnson is the podcast that celebrates creativity, craftsmanship, and the art of making. Hosted by Robin Johnson — founder of Johnson Bespoke and BBC presenter on The Travelling Auctioneers, The Restorers, Woodland Workshop — this podcast dives into the stories of makers from all walks of life. From woodworkers, metal fabricators, and chefs to artists, designers, and hobbyists, each episode offers real conversations with the people behind the things we love.
Whether you're a hands-on creative, aspiring artisan, or simply curious about how things are made, this podcast offers inspiration, insight, and practical wisdom. Expect behind-the-scenes stories, lessons in process and passion, and a celebration of the maker movement in all its forms.
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Key Moments:
00:00 – Introduction to Dan Caldieraro of Brewing Brothers
01:15 – From plumbing in Italy to cooking with his brother
03:35 – The intensity of a busy restaurant kitchen
05:20 – Falling in love with Hastings and joining Brewing Brothers
07:57 – Opening the Imperial and starting with pizza
09:36 – Why wood-fired ovens change everything
12:12 – Blending different flours and slow fermentation for pizza dough
17:08 – The science of heat and perfect crusts
21:38 – Fresh pasta versus dried pasta and cooking times
25:16 – The ritual and joy of making pasta at home
29:40 – Gnocchi and childhood favourites
31:45 – Hosting seasonal tasting nights with foraged and local ingredients
34:54 – Pizza as the winning model at the Imperial
37:17 – Favourite pizza toppings and experimenting with flavours
40:42 – Pasta, sauces, and the Italian food code
43:48 – Advice for aspiring chefs and the value of asking questions
45:17 – Where to find Dan and Brewing Brothers
