In a city where pizza is often an acceptable stand-in for nostalgia, Juan Robles will take a stand for discipline, because the Roman-style pies he serves at Triple Beam are not about flexing but holding back: hydration percentages that border on the dangerous, a commissary that hums like a metronome, and a leadership style that insists kindness is a technique. He wins competitions, but talks about people, and he approaches ovens like a mechanic, mentorship like a duty, and consistency like a flavor; moreover, he does this in a way that suggests Roman-style pizza may not yet speak the city’s language, although Robles does.
1. You work with 94–95% hydration dough—what’s the first reaction people have when you tell them that number?
The first reaction is typically something like “Whoa!, that has to be super sticky and hard to work with!” or “Wow!, so you mean, that in total, it’s that much water content?”
2. Triple Beam sells pizza by the slice with scissors—what’s the wildest thing someone has ever said seeing their pizza cut that way?
We actually stopped selling pizza by the weight during the Pandemic. Ever since then, we’ve only sold our pizza in Whole, Half, or “A Slice”, which is essentially a quarter piece of a whole pizza.
3. Roman vs. New York vs. Neapolitan—what’s the biggest misconception about Roman-style pizza in LA?
I don’t believe there’s a misconception, as much as a lack of knowledge around the style. Roman pizza, in general, is still relatively new to the states. That’s part of what I love about Roman style pizza, that it’s a great conversation starter with customers. It gives you the ability to educate people in something completely different.
4. You’ve won back-to-back competitions, including Cali Pizza Challenge 2025—walk us through the exact moment you found out you were crowned champion.
It was so awesome. The California Milk Challenge was my second time ever, competing in pizza/food in general. When I was named The Pizza in Pan category Champion, it was a combination of Excitement, Pridefulness, and Joy.
When I won the Grand Championship, it was Adrenaline, Shock, and Pridefulness that I actually did it. The first thing that came to mind was my mother, who passed a few years back. It was great!
5. Triple Beam is all about consistency across multiple locations. What’s the one secret step in your commissary model that guarantees every pizza tastes the same?
The Secret: The People!
Take the extra time and steps to not only train everyone properly, but invest the time into each of them so they not only feel that they have all the tools to do the job (training), but that they feel valued, appreciated, and cared for. Be Genuine. That blossoms into something amazing: Doing things because they want to, not because they have to. Positive Vibes/Energy translates into everything we do. Especially with food!
6. A lot of chefs talk about technique, but you’ve become known just as much for empathetic leadership. Why do you think kindness translates into better pizza?
As mentioned, positive energy translates into everything you do, especially food. In addition, it’s very rewarding knowing that your teams trust you, and feel comfortable around you. I can go into one of the shops, play music, joke around, and ask how they’ve been, and how their kids are doing. In extension, that gives them the confidence to tell me things that they might not usually feel comfortable telling/asking an employer about. That sense of “being heard, and being seen” does wonders.
7. What’s a lesson you took directly from your mentors, like Nancy Silverton, that still guides every pie you bake?
Sense of Urgency & Becoming a better version of yourself every day. Doesn’t matter if you’re a Dishwasher, Prep Cook, Cook, etc, If you do the same thing every day, you should be able to do it better and faster than the day before. There’s always room for improvement. Have Candor in everything you do, and hold yourself accountable.
8. If we could peek into your home fridge right now, what “non-traditional pizza topping” would surprise us?
Hard to choose from. Lol. With my wife and I both being chefs, it’s typically 60% Mexican Ingredients, and the other 40% constantly changes week to week based on what we want to make. Italian and Chinese Dishes are definitely the other 2 favorites in my home.
9. Pizza competitions can be cutthroat—what’s one behind-the-scenes story from competing that fans would find hilarious or shocking?
Hard to say, as I’ve only technically competed at 2 events. But from what I’ve seen and heard, I believe it’s the sharing of ovens. Everyone is so focused on their pizza, rightfully so, that people adjust temperatures on ovens without realizing that other people have pizzas to bake, and that maybe it’s at that temp for a reason. I don’t believe people do it intentionally, but I can see how it can happen. You have to be hyper aware of everything when competing!
10. In your opinion, why is Roman-style pizza finally starting to resonate with Angelenos?
People are becoming more familiar with it, and are noticing that there are more pizza styles still left to be discovered. As much as we always go to our usuals, me included, the idea of trying a pizza style that you’ve never had, will make you drive to the other side of town to see what the hype is about. If it’s good, then that’s where the resonating part begins.
11. Every pizzaiolo has a disaster story—what’s your most memorable dough or bake fail?
Getting a call at 2am from my commissary driver telling me that the power was out for who knows how long, and that all the dough for the next day had blown up onto the floor. My Commissary Manager and myself drove to comm to evaluate the situation, and ended up having to make all 1,600 pounds of dough all over again. Memorable to say the least! lol
12. If you weren’t leading a pizza empire, what career would you be in today?
A Mechanic. Cars are definitely my second passion. I wouldn’t mind working underneath cars for a living. When I get an itch for it, I just go to my backyard and work on my Mustang.
13. What’s the future of Roman-style in America? Will it ever rival New York slices in popularity?
Roman style is here to stay. It’ll continue to grow, as people become more familiar with it.
NY pizza is so different from Roman style. Each style is awesome in its own way. Sometimes I crave a Big & Crispy NY Pizza, and there’s times I crave a Tavern, Napolitano, etc. It’s allllll goooood…..!
14. Tell us about one time your team truly inspired you, instead of the other way around.
Our Team. They’re the biggest and most important ingredient in this whole thing. Pay and treat people well.
15. Which single ingredient do you refuse to compromise on, no matter the cost?
Our Team. They’re the ingredient I refuse to compromise on.
16. You’re known for being a leader who’s willing to cover shifts. What’s the funniest guest reaction when the “Executive Chef” is suddenly running the register or delivering pies?
The typical “Aren’t you the Chef? Oh ok, wow. Since I have you here, what’s your favorite pizza, and/or what do you recommend?”
17. If you could spend one night baking pizza in Rome with a legend, who would it be?
Gabrielle Bonci! He’s a Pizzaiolo that I’ve followed for a very long time. It would be amazing to be able to make pizza alongside him!
18. Triple Beam’s commissary kitchen is genius. If you had to explain it to a 5-year-old, how would you describe it?
The commissary is the heart and soul of Triple Beam. That’s our “Wonka Factory” where we make all the chocolate. =)
19. What’s the one recipe or technique you’re most proud of, and would you ever publish it for the world?
My Mother’s “Caldo de Albondigas” (Meatball Stew).
I watched her make it many times, and am so happy and grateful that I did! That’s a little piece of her that I will always have.
I would absolutely publish it. It would be awesome to share that recipe with the world. It really is a great recipe!
20. Ten years from now, what do you want people to say when they mention Juan Robles and pizza?
He makes some damn good pizza! You should go check out his Restaurant!
A decade from now, he wants the answer to be simple: he makes damn good pizza; however, listen closely and you hear the subtext he’s already writing: standards, not shortcuts; teams, not egos; joy, not theater. If Roman-style finds its Los Angeles moment, it will be because people like Juan Robles made the long game irresistible; consequently, until then, the dough will keep rising, the ovens will keep being honest, and the work quiet, exacting, generous will do the talking.
