Since Paul “Chef Pablo” Goodman graduated from high school in northern Utah, two constants have remained in his life: nature and kitchens.
For the past 35 years, Goodman has gained both culinary and life experience across the Western Hemisphere. He traveled from Montana to Alaska, Costa Rica to Mexico, Rhode Island to Oregon — finding both work and joy in kitchens and the life he built in unique places.
“I just wanted to be a ski bum,” Goodman said with a laugh. “It has never been about making the most incredible food that only some could afford. I’ve always wanted to cook for my friends, my community — not just for those who could afford it.”
In June, Goodman, along with a silent partner and loads of support from friends and family, opened Stellar Fire Pizza in Glenwood Springs.
“It is a blend of Italy, Colorado, Costa Rica, Mexico, Alaska — all of it is cooked into this pie,” Goodman said.
Located along the Roaring Fork River at 406 7th St., the new pizzeria is operating out of a food truck and a self-constructed wood-fired oven while work continues on its permanent indoor space.
Goodman seems to have drawn on his experience in Costa Rica, both consciously and unconsciously, when thinking about the temporary exterior layout.
“I knew I wanted to do something super casual, but still really good,” he said
He described the small pizza shack in Malpais, Costa Rica — located on the very tip of the Nicoya Peninsula as “the epitome of food.” He recounted the days of working for $1.70 an hour as some of the best of his life.
“There were no walls, just a small awning and a couple of pool tables,” Goodman said. “People would stroll in in their board shorts and bare feet, order pizza, hang out all day, and shoot pool. We would go to the small fishing village and get whatever fresh fruit, vegetables, or fish was available that day.
“The guy I worked with was an amazing chef who would do everything from scratch,” he continued. “It truly was the epitome of food to me. Great food, super fresh, totally local, unadulterated, and delicious. We would go to the market, then sit down around a chalkboard and write out a small menu.”
Although Stellar Fire Pizza’s outdoor patio is serving as the main eating area for now, once indoor construction is complete, the patio will host live music and other activities. Jaymin Kanzer/Post Independent
Stellar Fire Pizza features nearly everything Goodman recalled making that time of his life so great, down to the San Francisco sourdough, the wood-fired oven, and the chalkboard menu.
“I love being able to watch people come in here in shorts just to hang out, get a pizza, listen to some music, and have a good casual time, while I can be super proud of the product I’m serving,” he said.
Goodman said he’s looking to open the inside in early December, but laughed about how fickle construction projections can be.
“The schedule right now on the construction is to be done by the end of October. Which basically means it could be done this October, or next October,” Goodman laughed. “These guys have been killing it, so I’m pretty positive that it will happen within a reasonable time frame of that.”
Goodman’s entire culinary career was born out of an attempt to sustain a life built around experiences.
“It was such a good time, and I worked with great people,” he recalled. “It gave me the opportunity to have my days free, and I knew that if I spent all my money on something stupid, I would be able to eat at least once a day.”
His first experiences in kitchens were financially driven, but that soon shifted after he began to experience kitchen culture.
“I met a bunch of like-minded people that were into riding bikes and doing things,” he said. “We would all hang out after work, then get up and go ride bikes all day, then work all night. It was a great time, and that culture of having fun but still working hard is what really grabbed me.”
After almost 10 years of working in one of the biggest restaurants in Bend, Oregon — ironically, another wood-fired pizzeria — Goodman graduated from culinary school in Portland, which “triggered a whole different set of opportunities to travel.”
After traveling far and wide, Goodman found his way back to Bend in the 2010s, where he met his now wife. He said he couldn’t really “find his groove” the second time around, so when his friend, a sushi chef at Kenichi Aspen, told him they were thinking of opening a location in Carbondale, he jumped on it.
Goodman opened Izakaya Carbondale in 2018 and served as general manager through the end of 2025, when he again stepped away to find something new.
“I loved it there, but food is pretty culturally intimate, and I think Japanese specifically take a lot of pride in their craft,” Goodman said. “I think I do a good job (with sushi), but I’m not going to act like I’m a real sushi chef. I had a great time there; we made great food, the owners and staff are incredible — it’s truly one of the best jobs I’ve ever had, but after a time, it just wasn’t me.”
After spending almost a decade in the Roaring Fork Valley, he knew that this was where he wanted to be, so when he got the chance to build something from the ground up, he jumped on it.
After working in restaurants with no walls, exclusive hotel restaurants, and everything in between, Goodman knew exactly how to design his pizza place.
“This was the opportunity to do something that’s a lot more me,” he said. “I can still take a high level of cooking mentality while doing specials and small plates, but really plant the roots of the business in pizza. I think that opens up an avenue to do a lot of different things with a basic concept that’s accessible to everyone.”
Although production is somewhat restricted by the limited space, Goodman said the surf shack-esque feel of the patio and the locally sourced food fit the Glenwood Springs vibe better.
“We want to celebrate the Roaring Fork life,” he said. “We wanted to do something that reflects where we are, and what we are. Obviously, local food is a part of that, and sourcing every product we can locally is super important to us.”
Goodman’s decades of experience are helping push through some of the kinks guaranteed to sprout over the first months of a new business — something he compared to making pizza.
“What’s perfect?” he asked. “Half the fun is when things are different; half the fun of pizza is when it has different characteristics. It’s about doing it your style. Propaganda Pie is awesome. Rocky Mountain Pizza is awesome. I think our pizza is awesome. Everyone is doing it different ways, and I think that’s one of the most fun parts about the whole business.”
For more information about Stellar Fire Pizza, visit stellarfirepizza.com.
Dining and Cooking