In the heart of Central Pennsylvania, where the rolling hills meet the bustling energy of State College, a culinary revolution is happening one wood-fired pizza at a time. On a recent episode of the Pizza Story podcast, host Erica D’Arcangelo sat down with Thomas Novosel Jr., the mastermind behind Happy Valley Chef LLC, to discuss how a chef’s obsession with local agriculture is redefining the pizza scene in Pennsylvania.
Thomas isn’t your average pizza maker. He is a “Happy Valley” native whose journey took him from the kitchens of Bellefonte to the high-end culinary scene of Charleston, South Carolina, before returning home to create something truly unique: a business built on the seasons of the local farmers’ market.
The “Hook” at the Farmer’s Market
Thomas’s path to becoming a pizza artisan wasn’t direct. After years of working as a saute chef and expeditor, he felt the pull to start his own private chef business. A chance encounter with local baker Tony Sapia changed everything.
“I reached out to Tony about utilizing his kitchen space… he said, ‘I’ll do you one better. I have a wood-fired pizza oven and a spot at the farmer’s market.’ That was a wrap; I was hooked.”
Despite having never operated a wood-fired oven before, Thomas spent a winter researching, eating his way through Pennsylvania’s legendary “mom and pop” shops, and perfecting a dough that could withstand the 800-degree heat.
Failing Forward: The First Market
Thomas is candid about his early struggles. At his very first market, he hadn’t pre-fired the oven. The damp, cold Pennsylvania air meant the oven wasn’t up to temperature.
“I sold my first pizza knowing it wasn’t good,” Thomas recalled. “I felt defeated.” But instead of giving up, he waited for that same customer every week until he could give him a proper pizza. Today, nine years later, that customer is still a regular. This dedication to quality and community is the backbone of Happy Valley Chef.
A Canvas of Central PA Agriculture
What sets Thomas apart is his radical commitment to local sourcing. He works with over 30 different local farmers, letting the harvest dictate the menu. This results in flavor combinations you won’t find anywhere else:
The Sweet Corn and Poppy Seed Crust Pizza
A seasonal fan favorite that brings a “sweet note” to the savory pizza world. A poppy seed dressing made with cream cheese, sour cream, and honey. Topped with roasted corn (Thomas even “milks the cob” to get that extra sweetness onto the base), Jersey tomatoes, fontina, and fresh herbs.
The Breakfast Delight Pizza
A Saturday morning staple at the North Atherton Street Farmers Market. A delicious roasted garlic base topped with Scrapple (a PA Dutch classic), sausage, bacon, caramelized onions, Gouda, a farm-fresh egg, and a drizzle of maple syrup.
The Blueberry Brie Pizza
A unique summer creation featuring soft brie, sauteed kale, caramelized onions, and fresh blueberries, topped with a red wine gastrique.
More Than Just Pizza: The “Soup Guy”
Thomas’s culinary skills extend far beyond the crust. Leveraging his background working under German and French chefs, he has become a local legend for his innovative soups.
Happy Valley Chef offers over 30 varieties of soup, all made without artificial thickeners. Instead, Thomas uses vegetables, sunflower seeds, and almonds to create body and fat. Their signature is the Coconut Beet Lime (a vibrant, barrier-breaking soup), but their favorite is the Smoky Tomato (made with local carrots and Meyer Dairy cream).
Where to Find Happy Valley Chef
If you’re in the State College area, you can find Thomas cranking out pizzas and soups throughout the season (starting mid-April):
Tuesdays: Boalsburg Farmers Market (2:00 PM – 6:00 PM)
Saturdays: North Atherton Street Farmers Market (10:00 AM – 2:00 PM)
Sundays: Every other week at Antifragile Brewing Co. (formerly Bull City Brewery)
Retail: Look for his products at Bonfattos (Bellefonte), Everything Natural (Altoona), and Nature’s Pantry (State College).
Follow the Journey
To see what’s firing in the oven this week, follow Thomas on Instagram: @happyvalleychef. He frequently shares “behind the scenes” looks at his creations and live videos of the market hustle.
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