The journeyman chef always dreams of returning to basics, drawing on the simple recipes and elemental techniques that first inspired them. “This is like the Chef movie, but in real life,” says Michael Fiorelli, while pulling apart a ball of pizza dough. He spoons tomato sauce gently over the flattened surface, sprinkling Ezzo pepperoni rounds and cubes of mozzarella before launching the pie into a smoldering wood-fired oven behind him. But instead of cooking in a corporate kitchen or hotel restaurant, Fiorelli’s standing on concrete pads placed over bare soil at Cook’s Garden on Abbot Kinney Boulevard in Venice. Opened in mid-March, Fiorelli Pizza comes from the chef and his business partner Liz Gutierrez. The two have gone from running three ambitious LA restaurants to serving just three kinds of pizza, a few appetizers, and chocolate chip cookies in a Westside garden.