Today we’d like to introduce you to Candy Yiu.
Candy, we appreciate you taking the time to share your story with us today. Where does your story begin?
My journey to The Turning Peel is not a typical restaurant story. I grew up in Hong Kong in a family of seven, sharing a tiny 100-square-foot home. My parents never had the opportunity to attend school, and from a young age I learned the value of hard work, resourcefulness, and perseverance.
When I moved to the United States, I arrived with just $200 in my pocket. I eventually earned a Ph.D. in Computer Science and spent 13 years working in wireless communications and next-generation cellular networks. While I enjoyed the technical challenges, I never imagined that my career would eventually lead me to pizza.
During the pandemic, I became obsessed with sourdough baking. What started as a hobby quickly turned into a passion. I spent countless hours experimenting with recipes, techniques, and fermentation, going through more than 1,000 pounds of flour in pursuit of the perfect dough. What began in my home kitchen eventually grew into a farmers market business and, ultimately, The Turning Peel.
Today, The Turning Peel is known for its 100% sourdough Neapolitan-style pizza, commitment to zero food waste, and welcoming atmosphere. One of our proudest initiatives is our free pizza bread program, which transforms excess dough into fresh bread for the community rather than allowing it to go to waste. We have now given away more than 12,000 pieces of pizza bread.
Our mission has always been about more than pizza. We strive to create a place that is accessible, inclusive, and deeply connected to our community—a space where families celebrate birthdays, couples get engaged, friends gather, and everyone feels welcome. Along the way, we have been honored to be recognized as Portland’s Best Pizza by readers of The Oregonian in both 2024 and 2025, but the real reward is seeing the impact we have on our guests and community every day.
Looking back, it’s incredible to think that a journey that started in a crowded apartment in Hong Kong, continued through a career in technology, and was transformed by a pandemic hobby has led to a thriving community-focused pizzeria. The Turning Peel is the result of resilience, curiosity, and a belief that great food can bring people together.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Not at all. While The Turning Peel may look like an overnight success from the outside, the reality is that the journey has been filled with challenges.
Before opening the restaurant, I spent years experimenting with sourdough and pizza making. There were countless failures, and I went through more than 1,000 pounds of flour trying to perfect our dough. Coming from a technology background rather than the restaurant industry, I had to learn everything from food costs and inventory management to staffing, scheduling, and restaurant operations.
Opening during the aftermath of the pandemic brought its own difficulties. Labor shortages, rising food costs, supply chain disruptions, and inflation affected nearly every aspect of the business. Like many independent restaurants, we faced periods where every decision felt critical.
One of the biggest challenges has been building and leading a team. Making great pizza is only one part of running a restaurant. Creating systems, training employees, maintaining consistency, and fostering a positive culture require constant attention and continuous improvement.
There have also been personal sacrifices. Restaurant ownership demands long hours, problem-solving, and a willingness to handle whatever comes up that day. There were many moments when it would have been easier to give up and return to my previous career.
What kept us going was our mission. We wanted to build more than a restaurant—we wanted to create a place where people felt welcome and connected. Seeing guests celebrate birthdays, proposals, anniversaries, and everyday moments at The Turning Peel reminds us why the hard work is worth it.
Looking back, the struggles were an important part of the journey. They forced us to adapt, improve, and stay true to our values. Every challenge helped shape The Turning Peel into the community-focused business it is today.
Thanks – so what else should our readers know about The Turning Peel?
The Turning Peel is a community-focused pizzeria in Portland specializing in 100% sourdough Neapolitan-style pizza. Every pizza we make starts with naturally fermented dough, a process that takes days rather than hours and creates the flavor, texture, and digestibility that have become our signature.
What sets us apart is that we approach pizza differently. We combine traditional techniques with a spirit of creativity and accessibility. While we respect the roots of Neapolitan pizza, we are not afraid to experiment with unique seasonal ingredients and unexpected flavor combinations. At the same time, we strive to make our restaurant welcoming to everyone—from pizza enthusiasts to families looking for a casual night out.
We are also deeply committed to reducing food waste. One of our most meaningful initiatives is our free pizza bread program, which transforms excess dough into fresh bread that anyone can stop by and take. To date, we have given away more than 12,000 pieces of pizza bread. What began as a simple way to reduce waste has become a community tradition and a reflection of our values.
Brand-wise, I am most proud that The Turning Peel has become more than just a restaurant. It has become a gathering place. We have hosted thousands of birthdays, anniversaries, dates, family dinners, and celebrations. We’ve seen proposals happen on our patio, welcomed guests with dietary restrictions, supported local organizations, and created a space where people feel comfortable and included.
We are honored to have been recognized as Portland’s Best Pizza by readers of The Oregonian in both 2024 and 2025, but what matters most to us is the trust our guests place in us. We want people to know that every decision we make—from our sourdough process to our zero-food-waste efforts—is guided by a simple goal: creating exceptional food while making a positive impact on our community.
At its heart, The Turning Peel is about connection. Great pizza brings people together, and we hope every guest who walks through our doors leaves feeling a little more connected—to good food, to the people around them, and to the community we are building together.
What does success mean to you?
For me, success is not measured solely by revenue, growth, or awards—although I am grateful for the recognition The Turning Peel has received. Success is creating something meaningful that positively impacts people’s lives.
Growing up in Hong Kong in a family with very limited means and later arriving in the United States with only $200, I learned that success is about opportunity, resilience, and the ability to create value for others. My career in technology taught me how to solve complex problems, but building The Turning Peel taught me the importance of community and human connection.
Today, I define success by the difference we make. Success is seeing our team members grow and develop new skills. It’s seeing guests celebrate birthdays, anniversaries, and milestones in our restaurant. It’s knowing that our free pizza bread program has provided more than 12,000 pieces of bread to people who needed it while preventing food waste. It’s hearing that someone feels welcome, included, and cared for when they visit us.
Of course, a successful business needs to be financially healthy, but financial success is a result—not the goal itself. The goal is to build something sustainable, meaningful, and lasting.
If years from now people remember The Turning Peel not just for great pizza, but for its generosity, inclusiveness, and positive impact on the community, I would consider that a tremendous success.
Contact Info:
- Website: https://www.theturningpeel.com/
- Instagram: https://www.instagram.com/theturningpeel?igsh=YW95aWtocjZxeDk4&utm_source=qr
- Facebook: https://www.facebook.com/share/1JThYJWomv/?mibextid=wwXIfr
