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Your Neighborhood Hangout for CRAFT LIBATIONs, Artisan BITES AND 100% COAL FIRED PIZZA


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Your Neighborhood Hangout for CRAFT LIBATIONs, Artisan BITES AND 100% COAL FIRED PIZZA


Welcome to THE PRIVATEER COAL FIRE PIZZA - NAMED SAN DIEGO's TOP 25 BEST.

We are a local family-owned restaurant using the freshest ingredients and a 100% coal fire oven. All the while serving up cold craft beers.

Whether you sit outside and chill out on our new patio or relax inside, you'll be glad you came -- we offer the best of South Oceanside's blue collar gourmet dining experiences. 

We are also open for lunch (Tues- Sun11:30 am to 4 pm).

For reservations of 15 or more before 6 pm, give us a call:  760-453-2500.

  What are you doing the afternoon of May 21st?  Nothing we hope. Join The Privateer gang and several other foodie vendors in Encinitas for this fantastic culinary event.  Get tickets here   |   Pre-event coverage

 

What are you doing the afternoon of May 21st?  Nothing we hope. Join The Privateer gang and several other foodie vendors in Encinitas for this fantastic culinary event. 

Get tickets here   |   Pre-event coverage

It's About the oven

We are the one and only gourmet pizza restaurant in Southern California with a coal-fired oven using 100% coal fire, no gas. Our oven is 7 feet in diameter and weighs 6,500 pounds. As a matter of fact, we built the entire restaurant around our oven! 

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So what’s the big deal with coal fire you ask?  Coal fire is the secret to our recipes. At a temperature of 850-to-900°F, the oven cooks our delicious Neapolitan-style pizzas in three to four minutes. This leaves the pizza crust thin and crisp on the outside, allowing the inside of the pizza to be elastic so all that chewy goodness melts in your mouth.

Our oven takes 2 hrs. to heat up every morning. We then add dried oak to stoke the fire, along with 100% Pennsylvania coal that creates the magic.

it's about being fresh

Here at the Privateer we take fresh ingredients very seriously. From a clam chowder-inspired pizza known as The Captain Fin all the way to a Brussels Sprouts Pie, our fresh seasonal ingredients add to an amazing culinary experience you won't forget.

Not to mention our uniquely creative and tasty appetizers and specialty dishes inspired by our two culinary chefs, co-owner Hector Reyna and his son Stephen Reyna

The Privateer takes great care and pride in the natural ingredients we add into all of our recipes. We utilize organic greens, spices, veggies and herbs grown in our local neighborhood at Cyclops Farms - by local farmer Luke Girling (pictured above). Less than a mile from our restaurant, we drive by Cyclops Farms every day as we watch our produce grow. 

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About Privateer Coal Fire Pizza


Experience why we are different from other pizza restaurants here in San Diego.

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About Privateer Coal Fire Pizza


Experience why we are different from other pizza restaurants here in San Diego.

LOCATED IN S. OCEANSIDE, CALIFORNIA, THE PRIVATEER COAL FIRE PIZZA IS A PURVEYOR OF AMERICAN DINING FROM THE CREATIVE MINDS OF LOCAL CHEFS HECTOR & STEPHEN REYNA.

At the Privateer, we take the ultimate care and pride in each of our menu items. Our gourmet appetizers, salads, soups, specialty dishes, pizza pies and desserts are made from scratch with the freshest ingredients.

VIEW THE FULL MENU →

 

We are not your ordinary, cookie-cutter pizza restaurant. We create an imaginative menu of delicious lunch and dinner items in a relaxed, organic dining setting nobody else has in San Diego.

And that's a direct reflection of three South Oceanside locals living their dream of opening a seaside restaurant and doing it their way.

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The Visionaries


Meet the brains and inspiration behind the Privateer Coal Fire Pizza. Read their stories and you'll soon figure out how unique the Privateer is.

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The Visionaries


Meet the brains and inspiration behind the Privateer Coal Fire Pizza. Read their stories and you'll soon figure out how unique the Privateer is.

Hector Reyna

EXECUTIVE CHEF / CO-Owner

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I grew up here in South Oceanside where I learned how to surf at Cassidy Beach and played in local rock bands for most of my life.

In 1999, I graduated from the California Culinary Academy San Francisco and worked at a few prestigious restaurants such as the Four Seasons Resort Aviara and The Bridges Club Rancho Santa Fe. I then ventured on my own and opened my own restaurant in 2003 called Hec's Grill at Buccaneer Beach.

I have been working in the restaurant industry now for over 13 years and am currently the Co-Owner/Executive Chef at The Privateer Coal Fire Pizza. In a short amount of time, I have helped build a strong partnership and culinary team with my son, Sous Chef Stephen Reyna, and two partners Charlie Anderson and Jamey Stone.

Charlie Anderson

Co-OWNER/CO-FOUNDER

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I grew up surfing and working at restaurants in Oceanside and eventually took on a life in the action sports industry helping start Dragon Optical and eventually working for TransWorld Media for the last 17 years.

During that time, my wife and I started a small coffee cart business at Buccaneer Beach and a second location at the Captain's Helm. Eventually, we bought The Buccaneer Café, which was our first break into the restaurant business.

My childhood best friend, Jamey and I had always dreamed of opening our own restaurant. Fortunately, another Buccaneer local Hector Reyna, approached me with an idea to create a place in South Oceanside where we could live out our dream. This has become... The Privateer Coal Fire Pizza!  

Stephen ReynA

chef

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I also called South Oceanside home and eventually graduated from the CIA (Culinary Institute of America) and previously worked around high-end restaurants in NYC for a few years.

In 2009, I moved to San Francisco and worked at a couple of high-volume restaurants before finally joining forces with my father Hector in 2012 to hold a Sous Chef role and further develop The Privateer's eclectic menu.

In my spare time (away from work), I enjoy long walks on the beach, succulents, jazz music and Vietnamese food.

 

Jamey Stone

Co-FOUNDER

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Growing up in Oceanside, I developed my surf skills as an aspiring pro surfer, which is where the restaurant culture came into my life.

While I started as a bus boy at a local restaurant, the owner Jay took me under his wing where I spent 3 years of my life immersed in the restaurant culture thanks to Jay. From that point on, I knew that I wanted to start a place of my own some day.
 
Charlie, my childhood best friend from the Buccaneer crew, worked in the action sports media industry along with me for 11 years. He shared the same outlook as I did and we would often think about starting our own restaurant together. Fast-forward to 2013, and the dream has become a reality! Charlie and I linked up with Hector Reyna and The Privateer was born. 


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