‘I eat pasta almost every day’: a day in the life of a world champion pizza athlete

‘I eat pasta almost every day’: a day in the life of a world champion pizza athlete

A Unique Fusion of Art and Culinary Craft

I eat pasta almost every day - Francis Tolu, a freestyle pizza champion, has built a life that seamlessly blends athleticism with the culinary arts. His reputation as a master of acrobatic pizza performances has earned him accolades on the global stage, including the 2026 masters acrobatics title at the World Pizza Games. Yet, beyond the spectacle, he remains a dedicated pizzaiolo, running Pizzeria Venezia in Alginet, Spain, a family-owned establishment that has been a cornerstone of the community for four decades. The dual identity of pizza athlete and traditional chef defines his daily existence, where creativity and precision meet in every plate and performance.

The Rhythm of a Pizza Athlete’s Morning

Francis’s day begins before the sun has fully risen. He wakes between 7:30 and 8 a.m., a time chosen not for its quietness but for the efficiency it allows. “I don’t need much sleep, but I make sure to be alert,” he explains, reflecting on his habit of starting the day without the need for a morning meal. His body often feels too energized to pause for breakfast, a practice he has maintained for years. “I prefer to fast,” he says, “because it gives me a clear head and a lighter frame for the tasks ahead.” This early start is followed by a ritual that anchors his routine: a session of physical activity, whether at the gym or on a run, which he describes as essential for “clearing mental clutter and charging my energy reserves.”

As the day unfolds, his diet becomes a subtle counterpoint to his athletic discipline. While he avoids heavy morning fare, his midday meal is always a highlight. “I usually have three meals, with the heaviest one at noon to restore my strength,” he notes. Today, however, his lunch took an unexpected turn. A plate of spaghetti, prepared with meticulous care, became a standout moment. The dish was crafted using a broth made from shrimp shells and a sauce that combined cherry tomatoes, basil, shrimp, and garlic. “It was incredible,” he admits, “and pasta is a daily staple for me.” The joy of cooking, he adds, is both a creative outlet and a source of personal satisfaction, allowing him to express his flair for innovation.

From Kitchen to Stage: The Art of Freestyle Pizza

Francis’s workday is a dynamic interplay between the kitchen and the performance space. He begins by preparing dough for the restaurant’s next day, a task that demands both patience and expertise. The use of long-fermentation doughs is a hallmark of his craft, and the process involves careful attention to detail. Beyond this, he manages the pizzeria’s supply chain, ensuring that ingredients are fresh and inventory is well-maintained. His role extends to content creation, where he edits and uploads videos showcasing his signature recipes and competition highlights. These videos, he says, are a way to share his passion with a wider audience and inspire others to explore the possibilities of pizza as an art form.

At the heart of Francis’s work is his hobby-turned-passion: freestyle pizza. This discipline, he explains, is not merely about tossing dough but about creating a performance that challenges the boundaries of what pizza can be. “It’s linked to my work, but it has given me the nicest joys of my life,” he shares. The practice involves mastering basic moves while developing a unique personal style, often leaving judges and audiences amazed by its unpredictability. His signature technique, playing on the table, is a standout element that sets him apart. “It’s my main hallmark,” he says, “and it’s something I’ve refined over 25 years.” His journey into this niche field began with a course in Italy, where he was exposed to the fluidity of acrobatic techniques and their application to pizza-making.

Evening Reflections and the Challenge of Rest

As the day winds down, Francis’s focus shifts from the demands of the kitchen to the comforts of family. “Working in a restaurant is quite sacrificial,” he remarks, noting that evenings are often reserved for rest and connection. Despite his packed schedule, he finds time to bond with customers who have become like extended family over the years. These interactions, he says, are a source of inspiration and joy, adding a personal touch to his professional life.

However, the challenge of sleep persists. “I don’t know if it’s age or the pace of life, but I sleep less and less,” he admits. His sleep schedule is irregular, often beginning after 1 a.m. and lasting only six hours. “It’s as if I have a clock inside me,” he says, explaining that his body’s natural rhythm dictates when he rests. This lack of structure, while sometimes frustrating, is a trade-off he embraces. “No matter how tired I am, I rarely sleep more than six hours,” he observes. The combination of physical exertion and mental focus throughout the day leaves him with little time for downtime, making rest a cherished but fleeting moment.

Francis’s dedication to his craft is evident in every aspect of his life. From the early hours spent perfecting dough to the late-night hours devoted to rest, his routine is a testament to the balance between artistry and labor. His achievements, including four world championship titles, are not just a result of talent but of years of relentless practice and passion. “I have achieved things that no pizzero in the world has achieved,” he says proudly, highlighting the uniqueness of his journey. For Francis, the world of pizza is more than a profession—it’s a way to merge creativity, tradition, and innovation into a single, dynamic practice that continues to evolve with each performance.

“My hobby – freestyle pizza – is my passion. It is linked to my work, but has given me the nicest joys of my life.”

While his days are filled with activity, Francis’s mindset remains one of curiosity and perseverance. He views each challenge, whether in the kitchen or on the competition stage, as an opportunity to grow. “The key is to surprise the judges or the audience,” he says, emphasizing the importance of originality in his performances. His ability to adapt and innovate has allowed him to remain at the forefront of the freestyle pizza movement, inspiring others to see the potential for artistry in even the most ordinary ingredients. For Francis Tolu, the rhythm of his life is not just about making pizza—it’s about making it unforgettable.