Today we’d like to introduce you to Vincent Sebastian.
Vincent, we appreciate you taking the time to share your story with us today. Where does your story begin?
I opened Burn Wood Fired Pizza in 2016, but my connection to pizza goes way back. I grew up in Salisbury, Maryland, and spent summers working in my uncles’ pizza shops on the Jersey Shore folding boxes for a penny each. That was my introduction to the industry, and it stuck with me.
After years of traveling and living out West – in Colorado and Hawaii, I found myself drawn back home. I’d discovered wood-fired pizza on my travels and fell in love with the method. So when I moved back to the beach, I wanted to bring that flavor and simplicity to Berlin. I leaned on what I learned from my family’s New York-style pizza background, but tailored it into something new for this area.
Burn is built around a massive Forno Bravo oven – no hood, no gas, no fryers. That decision wasn’t just logistical; it was philosophical. It created a space that focused purely on fire, dough, and honest ingredients – and demanded creativity within limitation.
But Burn was never meant to be just about food. With my music background, I always saw it as a platform to bring people together. Live shows, community nights – that’s always been a core part of our identity. It’s more than pizza; it’s a vibe, a gathering space, a place where people connect.
We all face challenges, but looking back would you describe it as a relatively smooth road?
Definitely not a smooth road but I think that’s part of what makes the journey meaningful. Starting Burn without a traditional kitchen setup came with its fair share of challenges. Operating without a hood system meant everything had to be cooked in the wood-fired oven, so we had to get creative with our menu and workflow. There’s no room to fake it when the fire is your only heat source.
Building a business like this in a small town also takes patience. Early on, we were offering a style of pizza and a dining experience that didn’t exactly match the local norm. We weren’t serving the usual suspects – no cheddar blends, no overloaded toppings – just honest, fire-cooked food with a different approach. It took time to build trust and community around that.
Staffing was another big hurdle. I didn’t want to build a traditional hierarchy like you see in most kitchens. I wanted a team that felt ownership, that took pride in what we were building together. That meant learning how to train and lead in a different way – more collaborative, more intentional.
But through all of it, the community and the people on our team kept us going. Every struggle forced us to adapt, simplify, and stay focused on what mattered: quality food, great energy, and a space that feels like home.
We’ve been impressed with Burn Wood Fired Pizza, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
At Burn, we specialize in wood-fired pizza but what we really do is create connection. Our entire kitchen runs off a single wood-fired oven, and that’s by design. No gas, no deep fryers, no shortcuts. Everything we serve, from our wings to our meatballs to our pastas, is either cooked in that oven or crafted with that same spirit of simplicity and care.
What sets us apart is that constraint. It’s forced us to innovate with purpose, refine our processes, and stay laser-focused on quality. We don’t use frozen or processed ingredients – everything is fresh, intentional, and built from the ground up. We’re known for our crust, our balance of flavor, and our consistency, but what I’m most proud of is the culture behind it all.
Burn is also built around community. We host live music, trivia nights, and collaborative pop-up events that help bring people together. That’s been one of the most rewarding parts – watching this place become not just a restaurant, but a gathering space. We haven’t relied on big marketing budgets; we’ve grown by building relationships and staying true to who we are.
And I have to give major credit to our incredible team who truly make Burn what it is. John, with over 30 years of expertise in wood-fired ovens, is a true local pizza legend whose craftsmanship is unmatched. Casey brings more than three decades of fine-dining experience, elevating our pasta dishes with precision and creativity that you won’t find anywhere else. Dylan, a highly skilled local bartender, crafts exceptional drinks and creates a welcoming atmosphere that keeps our guests coming back. Beyond them, our dedicated core staff work tirelessly behind the scenes and on the floor, embodying passion, professionalism, and a commitment to quality that drives everything we do. Without this exceptional team, Burn simply wouldn’t be possible.
At the end of the day, Burn is about honest food, fire, creativity, and people. That’s our brand, and we’re proud to keep building it, one pizza at a time.
Alright, so to wrap up, is there anything else you’d like to share with us?
Absolutely. I want anyone thinking about Burn to know that when you come here, you’re not just getting a meal – you’re stepping into a community. Every pizza, every dish, every event is made with intention, care, and respect for tradition and creativity alike.
We’re proud to be different – to operate without the typical kitchen setup, to keep things simple but exceptional, and to focus on real, fresh ingredients without shortcuts. It’s not always easy, but it’s always worth it.
Burn is also a family-friendly space where people of all ages are welcome. We offer a warm environment for gatherings, whether it’s a casual night out or a special event. Our space is available for private events, fundraisers, and community gatherings – we love partnering with local organizations to give back and bring people together.
For those who want to enjoy Burn from home, we also deliver through DoorDash, making it easy to get our wood-fired pizzas and dishes wherever you are.
Most of all, I want to give a heartfelt thanks to our team and our community. Without them, Burn wouldn’t be what it is today. We’re more than just a pizza place – we’re a gathering spot, a local hub for connection, and a place where people come to share good food and good times.
We’d love to welcome your readers in soon – come for the pizza, stay for the experience.
Pricing:
- Our pizzas generally range from $12 to $25, depending on size and toppings. We focus on quality over quantity, so all pizzas are made with fresh, handcrafted dough and premium ingredients—no frozen or processed shortcuts.
- Our wings, meatballs, and sides are priced between $8 and $15, designed to complement the pizza without overwhelming the menu.
- Pastas and salads typically range from $10 to $18, crafted with the same attention to quality and flavor.
- We offer daily specials and seasonal items, which are priced competitively to provide variety and value.
- For groups and events, we have customizable catering options and party packages available upon request.
Contact Info:
- Website: https://www.burnpizza.com/
- Instagram: https://www.instagram.com/burnpizzamd/
- Facebook: https://www.facebook.com/burnpizzamd
