Miriam Weiskind

Head pizzaiolo and owner of Yum’s of PDX

Portland, Oregon

Instagram: @yumsofpdx, @thezareport

Miriam Weiskind spent eight years as a tour guide for Scott’s Pizza Tours in New York. Disappointed by her underwhelming pizza making attempts, she sought to learn from the industry’s best. She became a pizzaiola at Paulie Gee’s. But when the pandemic hit, she started her home pizza journey and popups – ventures that would catapult her into acclaim in the Food Network’s Chopped and Hulu’s Best in Dough. After she served apprenticeships at pizzerias around the country, she settled in Portland, Oregon. Initially operating area popups, she opened her dream pizzeria, Yum’s of PDX, in May.

Pizza Today (PT): Your pizza journey began long before you opened a pizzeria. What has it taken to open your first restaurant?

Miriam Weiskind (MW): What a journey it’s been. It all started with fear – the fear of the unknown, the fear of taking the leap and not knowing where I’d land. I was scared, unsure, hoping things would somehow fall into place. Then, Leah Scurto told me, “Just go sign a lease and get it open.” And so … I did.

Of course, it took more than signing a lease. It took sleepless nights. It took tears. Doubts. Moments where I wanted to quit – and the stubborn refusal to actually do it. It took holding onto the dream, wanting to make my mom proud and choosing not to live a life wondering “what if?”

I kept thinking: If Jonathan Goldsmith could open Spacca Napoli without ever owning or running a restaurant, maybe I could, too. He’s one of my biggest inspirations – someone who’s mastered the art of pizza and shares that joy with the world. That’s what I want to do.

John Arena is my coach in the ring, keeping me in check, keeping me fighting, but there is no KO, there are simply lessons in life to win and to evolve from.

I’ve been incredibly lucky to learn from some of the best in the industry – mentors who gave me the foundation to build something meaningful: Nino Coniglio, Jonathan Goldsmith, John Arena, Chris Decker, Michael Vakneen, Brian Spangler, Laura Meyer, Leah Scurto, Nicole Bean, Erica Bell, Vincent Rotolo. … I know I’m forgetting a few, but WOW. It still feels like a dream. A fairy tale, even.

I took everything they taught me and poured it into the walls of my pizzeria here in Portland. This is where their lessons live – alongside my team, my fire and my heart.

PT: You moved across the country to open your pizzeria. How have you built up steam in a completely new market?

(MW): This was a daunting challenge for me. I wasn’t sure if a new city would embrace my story – or if I’d have to completely reinvent myself just to make it. Popping up in Portland is a whole different game than NYC. It’s not a popup city, not in the same way. What used to be a 150-pie night became 50, maybe 65, with lots of extra dough turned into pizza bread I gave away to anyone who’d take it.

Still, I was lucky to get my start at the Dame Collective – an amazing space that offers chefs a chance to step in and take the reins for a while. I got the worst nights of the week  – and I filled the house anyway. That’s where I started shaping the vision of what I’d eventually bring to life at Yum’s.

From there, I linked up with a local brewery that had three locations. That let me spread my wings across Portland’s four quadrants and build some real brand familiarity. And soon enough, I started to gain traction.

Bit by bit, I became a hit. I kept hustling to find my own space, and all the while, the people who became regulars were learning about me. They didn’t just love the pizza – I mean, they really loved the pizza – but they also connected with the story behind it. They shared it. They showed up. And in a city that is a pizza town, that support meant everything.

The following kept growing. And I kept going.

PT: What has been key to your pop-up pizzeria success?

MW: I’m not sure if this is about pop-up success or full-blown pizzeria success – but what I’ve learned through all my pizza tour years is this: The greatest pizza isn’t defined by how good it tastes alone or by a viral moment on social media. The real magic, the true success in pizza, comes from love, passion and authenticity – from what you put into the pie and what your guests feel when they eat it.

For me, it’s always been the 50/50 rule: half is the pizza, half is the experience. I lived by that during my pop-up days, and it served me well in NYC. And now, here in Portland, I finally have a roof over my head – a permanent space where I can give people not just great pizza but a place that feels like home. A pizzeria that warms the heart as much as it fills the tummy.

Read the July 2025 Issue of Pizza Today Magazine

Who are this year’s Rising Stars in the Pizza Industry? We profile six up-and-comers who are making their mark on pizza. Discover why the Grandma style pizza is spreading across the country. See why your pizza could benefit from whole-grain flour. Brush up on inventory management best practices. Learn how to take your products to the retail market. Go to the July Issue.