lupa cotta

Lupa Cotta was born in Los Angeles at a dive bar in 2019, where Ines Barlerin Glaser showed up with her Grandmother’s Mazda Protege, a portable oven, and over-fermented dough. What started as a pop-up evolved into a culinary studio. Lupa Cotta has since worked with brands, restaurants, and private catering clients who all value the importance of dough.

About Ines

Ines Glaser grew up internationally as the daughter of diplomats. No matter where her family landed, one thing always connected her to new places and people: pizza.

Before launching Lupa Cotta, Ines worked in film and television production on Survivor, a role that took her across Central America, Asia, and the South Pacific.

With a deep interest in dough, fire, and global food traditions, Ines immersed herself fully in the craft. Her journey led her from pizza school in Naples (AVPN), to the line at one of Los Angeles’s top Italian restaurants (Sotto), and later to apprenticeships with world-renowned chefs in Copenhagen (Bæst). When she returned home, she brought that training to life through Lupa Cotta. Chef Ines cooks for intimate parties of 2-12 people to create a fully curated menu and tasting experience. While Ines specializes in dough and pizza service; her menu ranges from snacks to grazing boards, big salads, protein-rich entrees, and desserts. She also writes PIZZA TOURIST, a travel and food newsletter featuring inventive recipes, chef-driven guides, and honest reflections on building a creative business from scratch.