Antonio Yegros is rewriting culinary history. The 41-year-old from Villa Cristina, Encarnación, recently became the first non-Italian to earn two stars from the prestigious Guida Chef di Pizza Stellato, a guide that functions like a “Michelin for pizza,” honouring excellence in dough preparation, ingredient harmony, baking techniques, and overall culinary experience.
This recognition places Antonio among the world’s elite pizza makers. Yet his path to success began far from the grand kitchens of Italy, in a modest Paraguayan neighbourhood where a dream first took shape. The Asunción Times sits down with Antonio to talk about his beginnings, his achievements, and his pride in representing Paraguay abroad.
Early years in the kitchen
Antonio “Tony” Yegros comes from humble beginnings, being the youngest of four brothers. “Since I was born, I was already in the kitchen. I always accompanied my mother, who worked in a small diner in the neighbourhood,” he recalls.
He admits he did not start cooking professionally right away. “I studied other things, but in the end, the passion for cooking won.” At 19, he moved abroad to help his family. “I first worked as a security guard and then unloading goods. When they offered me the chance to work as a dishwasher, I did not hesitate. I would finish early just to help in the kitchen.”
From cleaning and chopping vegetables, he slowly climbed positions. “You start getting promoted and knowing more about the culinary world. After some time, I became a cook, which helped me understand the process and the effort behind leading a kitchen.”
The return to Paraguay
After years abroad, Antonio decided to return home. He tried several careers but ultimately chose to study cuisine in Posadas, Argentina, across the Paraná River. “I was 28 when I made that decision. After that, I never left the kitchen.”
At first, pizza was not part of his plan. “I worked mainly in gourmet cooking, leading restaurants in Encarnación and Asunción. My goal was always to innovate,” he explains. In 2016, he reached the final round of a national cooking contest.
Before 2020, he was invited to work in Italy, but the pandemic forced him to postpone his travel. When the hotel where he worked closed, he began making sweets in his family’s bakery.
Awards and accomplishments
“When I was in Europe, one of my Italian bosses showed me pizza techniques. Until 2018, I had not made pizzas again.” Later, he joined Argentinian colleagues in pizza competitions. “I went to the South American Pizza Championship in 2022 with zero expectations.”
Antonio ended up winning first place in gourmet pizza and third in fried pizza. “It was emotional winning on my first try. After that, I was invited to the World Championship in Parma in 2023. I was the only non-European there. I went to win, but after realising what my fourth place meant, I felt deeply proud,” he says.
Antonio stayed in Milan to work in his boss’s restaurant. Later, the Guida Chef di Pizza Stellato, which awards stars to the best pizza makers, evaluated him. After earning a star in Italy, inspectors travelled to Paraguay to also award his restaurant.
Fiore Di Villa, his own pizzeria
Named after a village in Italy where he lived, Fiore Di Villa opened in late 2023 in Encarnación, in his old neighbourhood of Villa Cristina. “I am always training and improving. I mix Neapolitan pizza with more cheese, as Paraguayans like, using a larger dough but keeping Italian techniques.”
Antonio is committed to fusing Paraguayan ingredients with Italian tradition. “Pizzas made with sea fish, I try to recreate with river fish.”
One day, two Italians visited his restaurant. He suspected they were inspectors from the Guida, but did not ask. Later, he discovered they were. “The first star was amazing. But receiving another one, becoming the first non-Italian officially recognised by an inspector was an even prouder moment. That made me the first non-Italian with two stars and inspector for the Guida.”
What the future holds
“I am really focused on my work now. I would love to expand my pizzeria across the country and abroad.” As a pioneer of Paraguayan gastronomy on the global stage, Antonio hopes to open doors for others. “Now that I am established, others do not have to endure the hardships I did. I want to form the first Paraguayan team to compete at the World Championship.”
He also reveals that the Guida plans to establish its South American headquarters in 2025, with a gala to be held in Encarnación. “They will recognise regional pizzerias here.”
“Many people called me crazy”
“Even when I had nothing and was nothing, I always dreamed to win an international championship. Many people called me crazy. I sold everything that I had in Paraguay, moving my family to Italy in 2023 to work for a couple of months. My aim now is to open the path for others,” he affirms.
“The key is not giving up and always be humble. Now the chefs I watched on YouTube are my friends. You need to practise and be ready. Always be perseverant. There is really no secret other than to train and be perseverant,” Antonio concludes.
For Antonio Yegros, every pizza is more than food: it is a story of perseverance, family, and faith. From the narrow streets of Villa Cristina to the stages of Parma, his journey continues to rise.
