Enjoy unlimited samples of Detroit, Sicilian, New York and a dozen other unique styles of pizza from the city’s finest pizzaiolos, headlined by Vincent Rotolo (Good Pie), Tony Gemignani (Pizza Rock), John Arena (Metro Pizza) and many more local chefs and pizzerias.
(Chefs/restaurants are subject to change)
Chef Tony Gemignani
Our first pizza chef needs no introduction. Originally from Fremont, California, Chef Tony Gemignani is all-time master at making pizza. Not only is he a 13 time World Pizza Champion and a restauranteur, he is also a world champion pizza tosser. You may have seen him on The Tonight Show with Jay Leno, Food Network, or even Good Morning America.
Chef John Arena
The Owners and Founders of Metro Pizza, John Arena and Sam Facchini, have brought NY style pizza to multiple locations around town and are a staple in the Las Vegas community. With half a dozen spots around town, chefs like Chris Decker shine bright with unique takes on slices.
Chef Vincent Rotolo
Chef Brian Escalante
He joined the Bonanno’s New York Pizza Kitchen team as the Executive Chef of the brand in 2020, and has been an integral part in implementing BNYPK’s artisan dough program among various pizzeria locations. Chef Brian has a great passion for the culinary field, and brings outstanding leadership and organizational skills to the kitchen. Chef Brian is excited to keep growing and excelling for the next 25 years in the culinary field and constantly expanding his pizza making skills.
Chef Joey Gonzalez
From a very young age, Joey Gonzalez started making pizza with his brothers Louie Ronnie, and Roger. As he got older, this love affair turned into a passion. After venturing out on his own to create a unique pizza experience, Joey’s biggest emphasis has always been on quality and avoiding cutting corners. That is how Brooklyn’s Best Pizza and Pasta was born! Joey carries on the tradition of true authentic pizza and brings the “Best” to Las Vegas from Brooklyn.
Chef FRANK VENTO
Eldest son to the man who brought pizza by the slice to Las Vegas and one of the Kings of Pizza, Carmine Vento.
Our family has been serving the community since 1975 when we started out as Villa Pizza.
Chef Alexander Quinn
Chef Alexander Quinn is still new to the pizza scene. His dedication to his craft shines brightly as he worked his way from culinary stand-out to Executive Chef of Dom DeMarco’s. Using nothing but the best ingredients he is following his passion by serving up handcrafted Di Fara inspired pizza in Summerlin. Everyday continuing to live by Domenico DeMarco’s creed of making every pie with “love and discipline.”
Chef James Trees
Within five years, his seasonal Italian restaurant, Esther’s Kitchen, has become a local and tourist must-visit in the Downtown Las Vegas Arts District. Trees has followed that with the refined East Coast Italian Al Solito Posto, and creative American Ada’s Food & Wine in Tivoli Village. Two more projects are expected in 2024. In addition to a lengthy list of local accolades,Chef Trees was named a Finalist for the James Beard Award: Best Chef Southwest in 2020.
From his birth in Alberta, Canada, to Mazatlán, Mexico’s creole cooking tradition, to running The Hurricane Kitchen in Los Angeles, Richard Verhagen has an adventurous history in the culinary arts. His journey across countries have led him to a passion for organic, sustainable, bold, and multi-dimensional cuisine. He brings this passion for new and exciting flavors to Evel Pie, spearheading the creation of our Birria pizza, and enabling our crew to dream big and delve
deep into the possibilities of flavor.
Nicknamed “The Hurricane,” Richard has blown in and helped make Evel Pie a unique pizza destination on Fremont St, at the Speedway, and in Allegiant Stadium. His managerial talents, fostered by years in hospitality and kitchens alike, means he inspires and uplifts staff with the experience and expertise that comes from a mix of traditional kitchens and entrepreneurial exploration. What new, decadent flavors will Richard bring to our space? Only time and one Evel company knows.
Chef Gio Mauro
Chef Giovanni Mauro is a local pizza star who’s got a love and a passion for quality ingredients. Stepping inside of Pizzeria Monzú transports you back to old Italy. The open kitchen overwhelms your senses with the sight and aromas of classic Italian cooking.
In 2008, Bryan Forgione headed West to Las Vegas to work with Wynn Resorts where he established himself as Executive Chef at Society Café, named one of 2009’s Top 20 Best New Restaurants by “Esquire Magazine,” after working a number of years under Chef Kim Canteenwalla of Blau + Associates. In 2013, Bryan teamed up again with Blau + Associates and Buddy “The Cake Boss” Valastro to open Buddy V’s Ristorante located in the Venetian Resort Las Vegas, where he holds the title as Executive Chef.
Chef Ricky Lewis and Ryan Perras
Rebellion Pizza is owned and operated by longtime friends and co-workers Ryan Perras and Ricky Lewis. In 2004, Ryan started his first restaurant job as a Host at the Macaroni Grill in his neighborhood. Ryan stayed for over 6 years and gradually learned nearly every position in the restaurant. Ricky had worked for several restaurants and a local pizzeria, Tony’s II for 5 years. Ricky ran the pizza shop through high school and college until he joined the Nevada National Guard in 2004.
Ricky and Ryan met at the opening of a Yard House as a part of the wait staff. Ryan and Ricky had been quietly drafting a road map to their success…
In May 2021, Rebellion Pizza opened in Henderson, Nevada.
Chef Carmine D’Amato
Carmine D’Amato, Master Pizzaiolo, has brought the art of Pizza Napoletana to the valley for over 15 years at Settebello Pizzeria. Born and raised just outside of Napoli, Italy, his creativity is fueled by old world traditions and flavors that transport you back to the streets of Naples. Carmine and Settebello have been featured on Food Networks Unique Eats and draw pizza lovers from all walks of life together.
Chef Floriana Pastore
Floriana Pastore was born and raised in Salerno, near Naples, Italy. Inspired by the tradition of her homeland, pizza is Floriana’s greatest passion. She is 8 times World Pizza Champion and very well known in the pizza industry. After working in kitchens worldwide, Chef Floriana decided to start 2020 with a new adventure. Along with her family, Floriana moved to Las Vegas with the desire to create her first Italian pizzeria on wheels. Floriana is currently the owner and head Chef at Signora Pizza. Signora Pizza is a one of a kind mobile pizzeria that was designed and built in Italy before being shipped to the United States. The pizzeria is housed in a twenty-foot container that has been modified into a full functioning kitchen. The mobile pizzeria features a wood fired oven that can be admired by all of our customers through a glass wall. They offer Neapolitan pizza together with the oldest and most popular Neapolitan Street Food like Pizza Fritta and Pizza Portafoglio (Wallet Pizza). Signora Pizza was nominated at Las Vegas Weekly’s “BEST PIZZA REINVENTION” Best of Vegas 2022.
Executive Chef Mitch Emge
Adriana Davis’, Head Chef at Double Zero Pie & Pub, love for food started as a young girl she when was inspired by her Mother and Aunts cooking on her Grandfathers farm. Through these memories Adriana found her passion for the culinary arts.Upon the transition to Las Vegas, Adriana’s eyes and palate were exposed to so many award-winning chefs and restaurants. Through a friend and a co-worker, Adriana was introduced to world champion Pizzaiolo Michael Vakneen, who has taken Adriana under his mentorship and helped her grow as a leader and amazing pizzaiolo. Here she is leading an amazing team making some of the best pizza in the city.
Chef Adriana shared, “My time here at Double Zero has been an extraordinary experience, Chef Michael has taken me under his wing and we are so excited about what direction the restaurant is headed, our growth and evolution. We have set some pretty big goals we want to achieve; to be recognized in the world top 50, not only for pizza but as a restaurant, catch the attention of the James Beard Foundation, put ourselves on the map. We are looking forward to taking the world by storm.”
Alex White is a Las Vegas resident of 16 years, and the 5th generation heir of a family sourdough starter dating back to the Klondike Gold Rush in the Yukon Territory, over 125 years ago. He spent a decade working in the film and television industry, while also building his skills as a backyard pizza maker. When the pandemic happened Alex, his wife Dani, brother Cameron, and good friend Chef Justin Ford made the decision to jump from backyard pizza makers to a full on brick and mortar restaurant.