Our Chefs
Meet the passionate pizzaiolos who craft our recipes with decades of experience and authentic techniques.
Antonio Greco
Seafood & Mediterranean
Sicilian master of seafood pizzas, Antonio sources the freshest Mediterranean ingredients for his coastal-inspired creations.
Antonio Vitale
Coal Oven & Classic New York Pizzas
Brooklyn coal oven pizza legend with over 40 years of experience. Antonio learned from the original Totonno's masters and carries on the tradition of American coal-fired pizza. His char-kissed pies are the standard by which others are measured.
Elena Petrova
Vegetarian & Creative Toppings
Elena combines her Russian heritage with Italian training to create unexpected flavor profiles. Her vegetarian pizzas are legendary.
Emily Park
Detroit & Pan Pizzas
Detroit native and automotive engineer-turned-chef who has become the authority on Detroit-style pizza. Emily's scientific approach to the Frico edge and airy crumb has made her recipes the definitive guide for home pizza makers.
Giovanni Russo
Roman & Al Taglio Pizzas
Roman pizza master specializing in pizza al taglio and pinsa romana. Giovanni trained in Rome's legendary Pizzarium and brings decades of experience with high-hydration doughs. His focaccia and flatbreads are legendary.
Giuseppe Bianchi
Classic Neapolitan & Traditional Italian
Third-generation pizzaiolo from Naples, Giuseppe learned the craft from his grandfather in the shadow of Mount Vesuvius. He brings 40 years of wood-fired experience to every pie.
Isabella Fontana
Spicy & Southern Italian
Calabrian by birth, Isabella brings southern Italian fire to her pizzas. Her spicy creations have a devoted following.
James Chen
New York & Detroit Styles
NYC pizza obsessive who quit finance to pursue his passion. James has perfected the New York fold and Detroit crisp through years of R&D.
James Chen
California & Fusion Pizzas
San Francisco-based chef known for his innovative California-style pizzas. James combines classic Italian technique with Asian-fusion influences and locally-sourced organic ingredients. His pizzeria was named one of America's Best New Restaurants.
Lucia Ferraro
Sicilian & Bakery-Style Pizzas
Sicilian-born chef who learned to make pizza in her grandmother's bakery in Palermo. Lucia specializes in thick, bread-focused Sicilian-style pizzas and sfincione. Her recipes honor the island's rich culinary heritage while incorporating modern techniques.
Lucia Moretti
Dessert & Sweet Pizzas
Lucia's dessert and sweet pizzas have redefined what pizza can be. Trained in both pastry and pizza arts in Milan.
Marco DiNapoli
Chicago Deep Dish & Stuffed Pizzas
Chicago native who spent a decade perfecting the art of deep dish pizza. Marco's engineering background shows in his precise approach to layering and baking times. His signature deep dish recipes have won multiple awards at the Chicago Pizza Summit.
Marco Rossi
Roman Style & Focaccia
Roman native Marco specializes in pizza al taglio and focaccia. His light, airy doughs have won multiple international competitions.
Maria Romano
Neapolitan Pizza
Third-generation pizzaiola from Naples, Maria learned the art of Neapolitan pizza from her grandmother. She has spent over 25 years perfecting the craft and now shares her passion through Crust.
Michael O'Brien
New Haven Apizza & Bar Pies
New Haven native who grew up in the shadow of Frank Pepe's and Sally's. Michael is an expert on Connecticut-style apizza and bar pies. His thin, charred, chewy creations pay homage to the New Haven pizza tradition.
Rosa Martinez
BBQ & Southwestern Pizzas
Texas pitmaster turned pizzaiola who brings BBQ-inspired flavors to her pies. Rosa's wood-fired pizzas feature house-smoked meats and bold Southwestern spices. Her unique approach has created a devoted following across the country.
Sofia Benedetti
Traditional Neapolitan & Seasonal Pizzas
Third-generation pizzaiola from Naples who trained at the prestigious Associazione Verace Pizza Napoletana. Sofia brings authentic Neapolitan traditions to every pizza she creates, with a particular passion for seasonal ingredients and wood-fired perfection.
Sofia Martinez
California Style & Seasonal Ingredients
California-born Sofia trained in Rome before returning to LA to open her acclaimed pizzeria. Known for farm-to-table ingredients and bold flavor combinations.
Tony Caruso
New York & Detroit Style
Brooklyn native with 20 years of experience slinging New York slices. Tony brings the authentic NYC pizzeria experience with a focus on proper technique and quality ingredients.
Yuki Tanaka
Japanese-Italian Fusion & Umami Pizzas
Tokyo-trained chef who studied pizza in Naples before returning to create Japan's most celebrated pizzeria. Yuki's meticulous attention to fermentation and her fusion of Japanese umami with Italian tradition has earned her international acclaim.