There’s a fresh pizza option in town: The Burning Oven, run by Philippe and Stephanie Agasse. Thirteen years ago, the couple and their four kids left Toulouse, France, for a supposed one-year adventure in Miami. They wanted a change after stepping away from their construction business. “We thought it would just be a year, but here we are,” Philippe reflected.
After four years in Miami, the Agasse family ventured to Colorado in 2016. Although none of them had restaurant experience, dining out was a cherished family activity. “We were always asking, ‘Where should we eat tonight?’” Philippe recalls. This love for dining sparked their interest in opening a restaurant. “We had dreamed of this for a long time,” he said.
Once in Colorado, Philippe explored restaurant opportunities. He found Guido’s Pizza, which had an ideal location off I-70 in Genesee. “It fit our immigration needs and allowed us to stay in the U.S.,” he explained. The couple bought the restaurant, keeping the existing staff and learning as they went. “I had no experience making pizza. One day, when someone didn’t show up, I had to jump in,” Philippe admits.
Guido’s Pizza quickly became popular. The Agasses expanded it to accommodate more customers. “But staffing was tough. Many employees were students, so they came and went,” Philippe said. Regardless, building relationships with the community made the challenges worthwhile. “Owning a restaurant is hectic, but the social connections make it special.”
Seven years later, they sought a new chapter. By summer 2024, the pressures of running a restaurant became heavy. “We thought about a food truck for more freedom,” Philippe shared. Initially, they intended to operate both the restaurant and the truck. However, when the opportunity to sell Guido’s arose, they decided to focus entirely on the food truck.
In June, they sold the restaurant and directed their efforts toward The Burning Oven food truck. They invested in a custom truck, equipped with a big oven imported from New Jersey. By late July, they were ready to hit the road.
The truck’s debut on Labor Day weekend was a hit. “We were at Lone Tree Brewing Company, and many former customers and employees came. It felt amazing,” said Philippe. Their pizzas blend New York and Neapolitan styles. With their new skills, they make everything from scratch, with dough typically proofed for 48 hours.
The menu features various appetizers and a selection of 12-inch pizzas. Some highlights include the Parma, topped with prosciutto, and the popular Palermo, loaded with spicy sopressata. “The Palermo is a crowd favorite,” Philippe noted.
As The Burning Oven approaches its first month, the Agasses face new challenges in a competitive market. “Building a network and finding locations is tough. But it’s exciting too,” Philippe mentioned. For them, pizza is more than a dish; it’s a universal comfort. “We’ve traveled the world, and pizza is everywhere. It brings joy,” he shared.
Philippe finished with a hopeful note: “We moved to the U.S. thirteen years ago, unsure of what lay ahead. Today, we’ve turned our dreams into reality. We hope our journey shows that the American dream is still alive.”
For details on The Burning Oven’s schedule, visit theburningoven.com or follow them on Instagram @theburningovenpizza.
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