Meet Michael Gerard of North East

Today we’d like to introduce you to Michael Gerard.

Hi Michael, so excited to have you with us today. What can you tell us about your story?
Wildwood Ovens: The Beginning and Growth Origins of Wildwood Ovens
in 1991 While on a motorcycle trip through Napa, I stopped at a restaurant that featured a wood-fired pizza oven. Seated at the counter, I watched as the chef expertly moved pans in and out of the oven—sliding in wild mushrooms, removing roasted asparagus, and then placing a pan of pasta inside to melt the cheese. The entire process captured my attention and left a lasting impression on me. Years later, after purchasing my first home, I built an outdoor kitchen and intentionally left space for a pizza oven, anticipating the day I could include one in my backyard.
Building the First Oven
In 2002, when I founded Wildwood Ovens, wood-fired pizza ovens were not commonly found in the United States. There was only one domestic manufacturer at the time, with most ovens being imported from Italy. After several failed attempts to buy a pizza oven locally, I made the decision to build one myself. Instead of constructing it brick by brick, I designed molds and studied high-temperature refractory materials. I taught myself the techniques necessary for mold-making and material selection. The first oven I created through this process is still in use today.
Expanding the Vision
Recognizing that others could benefit from my experience, I was motivated to manufacture ovens on a larger scale and distribute them. I knew there were many people who shared my passion for wood-fired cooking and for preparing meals with natural ingredients. With this in mind, I fully committed to launching Wildwood Ovens. Since those early days of innovation, our product line has grown significantly.

I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
The path was far from smooth; instead, it was filled with obstacles and unexpected turns. I knew nothing about manufacturing other than what I learned by wiring manufacturing facilities. I had to teach myself everything about laser, cutting, forming and bending in creating equipment out of flat steel.

Almost every day brought a new challenge, and working 16-hour days became the norm. Despite these difficulties, my passion for the project kept me motivated. Each problem was addressed as it arose, and through determination and perseverance, solutions were found along the way.

Developing our private test kitchen and culinary school has been a challenge that I was compelled to take. I can make and sell ovens and wood fire grills, but I thought it important to give people a culinary sanctuary where they can learn to cook with fire, and bake breads under my guidance.

Thanks – so what else should our readers know about your work and what you’re currently focused on?
Visualizing Culinary Products As a culinary product designer and creative, I dedicate significant time to the process of visualization. Before any creation begins, I must first see the product clearly in my mind’s eye. This mental image guides the development process and shapes the final outcome.
Solitude and Focus
Much of my work is done in solitude, within the quiet of my studio. Seated on my tatami mat with a notepad in hand, I embrace complete silence, allowing ideas to form and evolve without distraction. This quiet environment is essential to nurturing my creativity and refining my concepts.
Sources of Pride
I take great pride in my strong work ethic, a value instilled in me by my father. Additionally, my deep understanding of ingredients and my skill in using wood fire to create remarkable flavors are central to my identity as a culinary designer. These qualities define my approach and fuel my passion for innovation.

What were you like growing up?
I grew up in Northeast LA in a little town, called Eagle Rock at that time. My father had a huge organic garden before they were trendy. On weekends while my friends headed to the beach to go surfing I had to stay at home and work in the garden. The fun jobs like pulling weeds transplanting baby beets, and helping to extract honey from our beehives. looking back, we were a different type family.

When I was 13 my dad asked me rebuild my older sister’s Volkswagen motor which blew up. I accepted the challenge.
I developed good eye hand coordination and developed a mechanical aptitude, and succeeded on fixing her engine.
This experience laid down some confidence in me.

When I did escape the family labor camp, I would head to the local mountains to ski, or load up mom’s station wagon with surfboards and head to the beach.

Pricing:

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Contact Info:

• Website: wildwoodovens.com
• Instagram: https://www.instagram.com/wildwoodovensla/
• Facebook: https://www.facebook.com/WildwoodOvensLA/
• Youtube: https://www.youtube.com/@wildwoodovensbbqs
• Other: https://www.instagram.com/nohesitationsmg/