Mike Fadem

East Village, Manhattan

If there’s one thing New Yorkers will argue about more fiercely than not paying $3/MTA ride, it’s where to get a damn good pie. For an increasingly large number of folks, that answer starts with sourdough. Step inside Ops, the cult-favorite Bushwick pizza spot now with an East Village sister, and you’ll find they do a sourdough crust better than anyone. At the helm of this doughy devotion is Mike Fadem, the chef/owner whose love of Italian food began the moment he watched The Godfather at 8 years old. From investigating wild yeast sourdough crusts to dreaming up his latest series of collaborative pop-up specials, Mike has turned what started as a passion into one of NYC’s most talked-about pizzerias… all without losing that neighborhood hospitality that keeps folks coming back for another slice (and another glass of natural wine).

Full name, age, and where are you from?
 Mike Fadem, 44, St. Louis, MO 

What is your title at Ops?

Chef/Owner.

What inspired you to get into this industry?

I've been obsessed with food and restaurants my whole life. I fell in love with Italian food and culture after seeing The Godfather when I was 8 years old. From there, pasta and pizza were all I wanted to eat.

What is the most blissful food moment from your upbringing?
Too many! Bread and butter or bologna wrapped around pretzel rods at my grandma's house. And a passover brisket at my other grandma's house.

What, to you, is the best city for food right now?

London.

What were you most looking forward to during your pop-up series?

The best part of this is getting to make a dish with a chef from another restaurant. We've been learning so much from the exercise. Everyone has either a very different background or a somewhat different background, which is very fun.

If you could shout out a colleague or friend in the industry who would it be and why? 

Too many! There's a couple that I've been getting to see a bunch recently since spending more time in Manhattan. Jorge Riera, wine director for the Frenchette group. He is such a real one. I don't know anyone more dedicated to his work or more passionate. And Pierre from Le French Diner. Being there when he is working behind the bar is so great. I'm really inspired by his hospitality. He's still there doing it after so many years.

Where have you been drawing inspiration from recently? 

My old chef from Roman's, Dave Gould. I'm always thinking about things he used to make there, and he is still feeding me ideas over text.

If it's my first time stopping into Ops, what's your order recommendation right now? 

At the East Village location, I'd say fritto misto, sausage, a salad, calzone, classic tavern, and the tuna pizza. In Bushwick, get the antipasti combo with beans, fresh mozzarella, and artichokes, a salad, a margherita pizza, and the seasonal special pizza.