about abe

At Abe’s Wood-Fired Pizza, every pie tells a story — one that began a world away in Palestine, near the shores of the Dead Sea.

Chef and owner Ibrahim “Abe” Abuhilal grew up in a place where food was shared with everyone. His father was a meat lover from Jerusalem who married the butcher’s daughter, and his mother — a chef from Jaffa — filled the family table with fish, garden greens, and laughter. “In our culture, we eat with everyone,” Abe says. “The whole town cooks together.” That spirit of hospitality has followed him throughout his life.

Abe has always had one foot in the field and one in the kitchen. He earned a bachelor’s degree in agriculture from the University of Jordan and later completed a Ph.D. in viticulture through studies in Sardinia and at UC Davis. It was in Italy that he fell in love with Neapolitan pizza — simple ingredients, handmade dough, and the joy of feeding people well.

When Abe came to California, he brought that passion to the Central Coast, cooking for friends, co-workers, neighbors — anyone lucky enough to sit at his table. Over the years, he has raised sheep, made traditional cheeses, grown everything from grapes to wheat, and shared countless meals. Today, on his small ranch in Morro Bay, he keeps a piece of home alive by growing za’atar, the fragrant herb from his childhood.

After years running Chateau Fresno Organics and later Grape Leaf Deli & Market with his wife Marie, Abe decided to focus on what brings him the most joy: welcoming people with warmth and a perfect wood-fired pizza.

At Abe’s Wood-Fired Pizza — tucked inside the Morro Bay Coffee Co. building — you’ll taste the best of Abe’s world: handmade dough, hand-pulled mozzarella, vine-ripe tomatoes, herbs from his garden, and the crackle of a true wood fire. Whether you’re dining in, grabbing takeout, or inviting Abe to cater your next gathering, he’ll greet you like family.

For Abe and Marie, it’s never just about the pizza.

It’s about good food, good company, and the feeling of home.