Pag Pizza Academy is preparing for its next intensive training from May 18 to 23, and this edition brings a special name to the island: Jędrzej Lewandowski, the owner and driving force behind Zielona Górka in Poland.
Jędrzej is coming to Pag in the role of supervisor and guest star, adding another layer of international experience, precision, and energy to the Academy program.
This is exactly the direction behind Pag Pizza Academy: to bring serious pizza knowledge to the island, connect participants with people who work at a high international level, and create a training environment that feels close to a real professional kitchen.
Meet Jędrzej Lewandowski
Jędrzej Lewandowski is not the kind of pizza professional who needs a loud introduction. His story is built through years of work, consistency, and a very clear idea of what a pizzeria can become when technique, identity, and hospitality move in the same direction.
Through Zielona Górka, he helped create one of Poland’s most recognized pizza destinations, a pizzeria listed by 50 Top Pizza and respected far beyond its local market.
What makes his arrival in Pag important is not only the name, but the mindset he brings with him. Jędrzej understands pizza as a complete system: dough, ingredients, oven work, team rhythm, guest experience, and the small decisions that separate a good pizzeria from a memorable one.
A Supervisor, Not Just a Guest
During the May training, Jędrzej will be present as a supervisor and guest star, helping participants understand the standards behind serious pizza work and bringing an outside professional perspective to the Academy.
His role is to raise the level of the experience. Not by turning the course into a show, but by helping participants see what professional consistency looks like when it is practiced every day.
The Instructor Team
Alongside Jędrzej, the training will be led by Mario Markušić and Adrian Fetahu, two instructors who have already played an important role in shaping the Academy’s first programs.
Mario Markušić brings the precision, discipline, and experience of working at the highest level of Croatian pizza. His role is to guide participants through the details that matter: dough structure, fermentation, baking, consistency, and professional standards.
Adrian Fetahu brings years of practical kitchen experience, calm guidance, and a strong understanding of how to turn technique into daily workflow. His strength is helping participants connect what they learn with the rhythm of real service.
Six Days on Pag
The next intensive training takes place from May 18 to 23 at Pag Pizza Academy. Over six days, participants will work through dough preparation, fermentation, flour selection, ingredient use, oven technique, station discipline, timing, and kitchen workflow.
The format is practical from the beginning. Participants do not only listen and watch. They work, repeat, correct, bake, taste, and learn how small decisions change the final result.
This is where the Academy wants to be different. The goal is not to create another nice food workshop, but a serious training experience that helps people understand what pizza work really looks like.
Applications Are Open
Applications for the May 18 to 23 Pag Pizza Academy training are now open through the official Pag Pizza Academy page. Places are limited because the program is built around small groups, direct work, and individual guidance.
For everyone ready to take pizza seriously, this is the moment to join the next crew on Pag.
