On Supper with Sylvia, host Sylvia Perez sits down with Chef Robert Garvey, the New York transplant behind Robert’s Pizza & Dough Co. in Chicago’s Streeterville—recently recognized by 50 Top Pizza as #10 in the U.S. and among the Top 100 in the world. Robert shares why the magic isn’t in the sauce—it’s in the fermented crust—and the 25-year origin story that took him from merchant marine and hot-dog vendor to one of Chicago’s most celebrated pizzaiolos.

What You’ll Learn
• Why Robert says great pizza starts with wild yeast and a two-day ferment
• How he maintained a 25-year sourdough starter (captured in Chicago)
• The restaurant’s COVID survival and the team culture that powers consistency
• Turning fine-dining ideas into boundary-pushing pizzas (Orient Express and Latin-inspired menus)
• The “Garvey Girls” ice-cream pizza story and what it taught him about caramelization
• Expansion talk: what’s next for Robert’s Pizza

Key Quotes
• “It’s great food on a great crust—we just happen to call it pizza.”
• “That little black char isn’t burning—it’s caramelizing the flour’s natural sugars.”
• “Consistency wins: meet expectations—and then beat them.”

Episode Chapters
00:00 – Cold open: Why the crust matters
00:54 – Welcome, Chef Robert Garvey
02:00 – Pushing the culinary envelope (tasting menus and beyond-pizza dishes)
04:06 – The 8-year obsession: hundreds of recipes, thousands of pies
06:13 – Anatomy of the crust: wild yeast, two-day ferment, artisan flavor
08:05 – Merchant marine to pizzaiolo: engineering ships to engineering dough
11:18 – From hot-dog cart at CBGB to culinary simplicity
13:12 – Streeterville roots, Chicago wild yeast, and the “be careful what you focus on” moment
14:24 – Awards: #10 in the U.S., Top 100 worldwide (50 Top Pizza)
16:36 – Consistency, team culture, and meeting/beating expectations
18:39 – The “Garvey Girls” ice-cream pizza surprise
21:08 – Where Robert eats: The Duck Inn
22:02 – What’s next: new Latin-inspired dinner and expansion possibilities
24:12 – Sylvia’s wrap: location, cocktails, and summer on the dock

Guest
Chef Robert Garvey — Founder, Robert’s Pizza & Dough Co. (Streeterville, Chicago). Known for a meticulously fermented, char-kissed crust and chef-driven pies. Recognized by 50 Top Pizza (#10 U.S.; Top 100 World).

Mentioned
• Orient Express tasting menu and Latin-American-inspired dinner series
• The Duck Inn (Chef Kevin Hickey)
• Streeterville river dock patio (summer dining)

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