PIZZA PALS
About
Behind the scenes are Owner Josh House and Chef Robert Eyre, two longtime friends from Miamisburg, OH, whose love for pizza started in a local pizzeria where they both worked. Their passion led them to New York City on a research and development trip, where they explored some of the best pizzerias for inspiration.
At Daughter’s Pizza Kitchen, we believe great pizza is about balance—exceptional ingredients, perfected technique, and a whole lot of love. We can’t wait to share it with you.
Come visit us and taste the difference!
JOSH HOUSE
Josh House is the co-founder of Daughter’s Pizza Kitchen in Milford, OH, alongside his wife, Nicole. He is also the co-owner of the beloved local spot, Pickles and Bones Barbecue. A Miamisburg native, Josh’s passion for pizza began nearly 30 years ago with his first high school job at a local pizzeria, where he developed a deep appreciation for quality ingredients and technique-driven cooking.
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Opening Daughter’s Pizza Kitchen is the fulfillment of a lifelong dream—one inspired by his love of great food and a desire to create something meaningful for his community. The name is a tribute to his three daughters, a reminder to always chase dreams and take pride in one’s craft. Josh brings his expertise and commitment to excellence, ensuring every pie reflects his passion for bold flavors, artisanal craftsmanship, and the joy of great pizza. His goal is to make Daughter’s Pizza Kitchen Milford’s favorite hometown pizzeria, known for both outstanding food and service. View our Menu here.
ROBERT EYRE
Promoted from sous chef at Pickles & Bones, Robert is excited to take the helm behind the ovens at Daughter’s Pizza Kitchen. His approach to pizza-making is rooted in precision—considering how to highlight flavors, refine seasoning, perfect presentation, and streamline processes.
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Robert’s goal is to make Daughter’s Pizza Kitchen the best restaurant to work for, learn from, and grow with. He is dedicated to crafting outstanding pizzas, fresh salads, and crave-worthy appetizers while delivering warm hospitality—building on the fantastic reputation established at Pickles & Bones.
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A lifelong aspiration to be both a great chef and leader drives Robert’s passion for the craft. At DPK, he has the opportunity to merge these goals with a cuisine he loves, continuously practicing and improving each day.
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His favorite pizza on the menu? The Erica—a mushroom-lover’s dream, named after his wife!
