The Pizza

Enjoy unlimited samples of Detroit, Sicilian, New York and a dozen other unique styles of pizza from the city’s finest pizzaiolos, including Vincent Rotolo (Good Pie), Tony Gemignani (Pizza Rock), John Arena (Metro Pizza) and many more local chefs and pizzerias.

Tickets go on sale July 1st at 10am

The Chefs

(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

Brooklyn-raised chef Vincent Rotolo lives, breathes, and eats pizza. If you love your slice thin and crispy, Chef Vincent specializes in pan-baked Grandma-style as well as a Detroit-Style pizzas. His restaurant Good Pie is a staple in the Downtown Las Vegas community as Las Vegans everywhere. Vincent enjoys spending his time away from work cooking with his wife Mariana and kids Nico, Natalia & Ana Maria. Vincent enjoys spending his time away from work cooking with his wife Mariana and kids Nico, Natalia & Ana Maria.

Chef NICK BARKIN

I have been making Pizza since I was 6 years old. What started as a childhood fascination became a lifelong passion and eventually my career. Pizza has become a constant part of my life and a craft I’ve dedicated myself to improving everyday. Over the years I’ve grown alongside the pizza industry, constantly learning, refining my techniques and pushing myself to be a better pizza maker. Being born and raised in Las Vegas means everything to me. I’m proud to represent my hometown and serve the community that has supported my family and our business throughout the years. Through Above the Crust, my goal is simple – make great pizza, continue growing in my craft and share my passion with every person that walks through our doors. For me, Pizza is more than food – It’s a lifelong passion, a way to connect with people, and something I’ve been fortunate enough to dedicate my life to.

Damian mcevoy

Damien McEvoy, born on June 5, 1964, in Dublin, Ireland, is a highly accomplished chef with an international career spanning decades. He began his culinary education at the Dublin Institute of Technology (1982-1984) before moving to Copenhagen for further training. In 1985, he started his professional career as a commis chef at Langans Brasserie in London, later becoming a Sous Chef at Princess Hotels in Bermuda. McEvoy’s career then took him to New York City in 1986, where he worked as a Sous Chef at Fraunces Tavern. By 1990, he moved to Las Vegas, first working as a Banquet Chef at The Riviera and then as Executive Sous Chef at Caesars Palace. His career reached new heights when he became the Executive Chef at New York New York in Las Vegas, a position he held from 1996 until 2017.

In 2018, McEvoy joined the Downtown Project as an Executive Chef and met his wife, marking a significant personal and professional milestone. He currently serves as the Executive Chef at Bonanno’s New York Pizza Kitchen. Outside the kitchen, he enjoys cycling, camping, golf, and traveling with his family, while continuing to explore and indulge in diverse culinary experiences.

Chef FRANK VENTO

Born in Brooklyn New York, raised in Las Vegas, Nevada, since the age of 2, so a Native for sure.

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.

Bartosz-Wawrzyszak_-Custom-Pizza-Truck-Headshot

Chef Bart Wawrzyszak

Bart Wawrzyszak brought his Custom Pizza Truck from Poland, after 4 years of operating on the same pizza truck he decided to bring his knowledge, equipment and passion to Las Vegas in 2020 to start serving wood-fired pizzas to the local community. Currently, Chef Bart has 2 trucks under the Custom Pizza Truck brand to service more private and corporate events with more ability to pop up at public locations.

FB_IMG_1781302844695 - Alex Quinn (Alex)

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.”

GM/LEAD Pizzaiola Erica S. Bell

Erica Bell moved to Las Vegas in 2013 from San Francisco, where she worked in the medical field. A musician in her youth and a published photographer with work featured in Asia and California, she found a new path in Las Vegas after meeting a group of women producing community events in Downtown Las Vegas. Inspired, she began volunteering and later launched her own event and photography company, IMYLG.com.

Erica has played a key role in producing notable community events, including LGBTQ celebrations, First Friday, Life is Beautiful, Market in the Alley, Pour in the Alley, Real Awesome Food Park, Freak the Beat, and shows with We The Beat at Fergusons Downtown. She spent five years with Fergusons Downtown creating inclusive, community-focused programming for all ages.

Her most recent professional achievement was helping her team at Double Zero Pie & Pub earn a spot on the Top 50 Pizza Restaurants in the US list in its first year, driven by a commitment to hospitality and exceeding expectations.

Erica is passionate about building supportive, fun and productive team cultures, where people can grow, thrive and inspire others. Her vision remains rooted in community: bringing people joy through food, events and photography that create lasting memories.

Chef James Trees

Born and raised in Las Vegas, NV, James Trees began his culinary career as a teenager at the Mirage Hotel & Casino on the Strip prior to attending the Culinary Institute of America, then rising through ranks under legendary chefs including Heston Blumenthal, Eric Ripert, Bradley Ogden, Michael Mina, Akasha Richmond and Ray Garcia. He spent several seasons behind the scenes with Gordon Ramsay on Kitchen Nightmares and Hell’s Kitchen.

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.

Ignacio Duarte and Melissa Mendoza

Chef ROMAN RiTZ

Chef Roman Ritz is a Rome-born pastry chef who runs the Florentine Cafe & Bakery located inside the restaurant Sgrizzi by Chef Marc. He’s had a passion for baking most of his life and always had the vision to bring Italian-style pastries to Las Vegas, as opposed to just seeing French bakeries. His moto has always been, “Whenever working in the kitchen, combine the flavor of Italy, with the discipline of France.” The French are known to be very, disciplined, and have a lot of key things you wouldn’t see in a traditional Italian bakery. So combining the two seemed fitting. His focus is making pastries, danishes, breads other Italian items, normally only found in small parts of Italy. He has been a chef at Florentine Cafe since its opening date.

Chef Gimmy Piperku

Chef Gimmy Piperku is a master pizzaiolo and culinary leader, overseeing multiple Landini’s Pizzeria’s for Landini’s Restaurant Group in San Diego and Las Vegas. Trained in Rome, Italy, and have worked in popular pizzerias at New York’s Rosetta’s bakery and San Diego’s Buona Forchetta and Amalfi LLama, Chef Gimmy brings authenticity and passion to every pie he crafts. Whether behind the counter of a bustling pizzeria or consulting on new menu concepts, Chef Gimmy blends classic techniques with modern sensibilities to create exceptional dining experiences.

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.

Bryan Forgione

Bryan Forgione, second son to famed chef Larry Forgione, was surrounded by the restaurant world his whole life. He grew up working at his father’s Manhattan restaurant, An American Place, where he learned the skills and knowledge of working in a professional kitchen and cooking fine dining American cuisine. After working in a number of respectable restaurants throughout New York, Bryan attended the Culinary Institute of America in Hyde Park in the year 2000. After graduating and spending years furthering his knowledge in both New York and St. Louis holding many different titles, Bryan took his skills and passion for barbecue to Long Beach, NY and opened Swingbellys Beachside BBQ as Executive Chef/Partner. After garnering rave reviews and press features, Bryan headed west to Las Vegas to work with Wynn Resorts and worked under Chef Kim Canteenwalla as Executive Chef at Society Café. In 2012 Bryan won Food Network’s Iron Chef America battling it out alongside his brother Marc Forgione in Battle Parmagiano Reggiano. In 2013, Bryan teamed up with Buddy Valastro to open Buddy V’s Ristorante located in the Venetian/Palazzo. After many years of success at the restaurant, Bryan continued his path of growth with Buddy and now holds the title of Corporate Executive Chef for Buddy Vs Hospitality Group and oversees culinary operations for BV Hospitality and all its future projects.

Madisen Saglibene

Meet Madisen, the unconventional owner and head pizza chick at Pizza Stone’d in Las Vegas. A former executive director of a pro-cannabis nonprofit and lobbyist for marijuana reform, she followed her passion for music and mobility by launching her mobile pizzeria. Over the past seven years, she’s grown Pizza Stone’d into a thriving catering business with multiple teams serving wood-fired pizza across Las Vegas. Madisen’s vibrant personality, commitment to community, and love for themed events and weddings have made her a local favorite. With a fun, ingredient-driven menu and a passion for connection, she brings more than just pizza to every event, she brings an experience. Now a proud mom, she looks forward to one day sharing the business with her son.

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 is a native of Castellammare di Stabia, Napoli, and has dedicated more than 25 years to the art of Neapolitan pizza. As Settebello’s original opening pizzaiolo and a VPN Fiduciary, he helped establish the restaurant’s commitment to authentic Vera Pizza Napoletana when it opened in 2005 and has since trained pizza makers around the world. Known for his passion for the craft, dedication to preserving Neapolitan traditions, and support of the communities he serves, Carmine continues to share the spirit and flavors of Naples through every pizza he creates.

8 times World Pizza Champion Chef Floriana

Chef Floriana Pastore

Floriana Pastore is an Italian pizzaiola, chef, and entrepreneur born and raised in Salerno, Campania, Italy. With over 25 years of experience in the pizza industry, she has dedicated her career to sharing authentic Italian flavors and traditions around the world.

Now based in Las Vegas, Floriana is the founder and head chef of Signora Pizza, a popular Italian food truck known for its artisanal Neapolitan-style pizza and traditional Neapolitan street food, including pizza fritta, pizza a portafoglio, and authentic Italian appetizers and desserts. She is also expanding her vision with the opening of her first pizzeria restaurant in the city.

Recognized internationally for her talent and passion, Floriana has won numerous awards throughout her career, including the title of World Pizza Champion and Best of the Best at the International Pizza Expo in Las Vegas. She also serves as a judge and ambassador within the pizza community, helping promote Italian pizza culture worldwide.

Her style combines tradition, creativity, and simplicity, with a strong focus on quality ingredients and authentic techniques. Through her work, Floriana continues to celebrate the spirit of Italian cuisine while inspiring a new generation of pizza makers.

Chef Ethan

Chef Ethan, who is a special education teacher by day, pizza maker by night, began making pizzas during the pandemic. Interested in a style of pizza not readily available or known of in the United States, Ethan learned from Chefs in Italy via zoom until he created a dough that instantly became a hit. Starting off at the Las Vegas Test Kitchen, Ethan then moved on to opening Solamente Pizza. Solamente Pizza offers a unique dining experience with its signature dough made from a blend of imported Italian flours. The naturally leavened dough is fermented for multiple days, resulting in a flavor profile that is both unmistakable and indescribable. The high hydration level and developed gluten network give the dough a delicate texture, merging the softness of a pillowy brioche with the crispy crunch of a baguette. Enjoy the easy digestibility and photogenic puffy rim that sets Solamente Pizza apart from the average slice.

Chef Abe

Madisen Saglibene

Madisen is a proud small business owner who loves to collaborate with the local pizza community. She started her pizza truck and catering business, “Pizza Stone’d” in 2018, and in six years, she’s built a fleet of mobile pizza teams and added gelato and ice cream to the menu. She’s proud to be a woman in the biz and enjoys opportunities to work with other fantastic women entrepreneurs. Being a mobile pizzeria, she gets the chance to see the best sides of what Sin City has to offer and she loves the excitement of having a new “office” each day. Life’s a pizza party, and she’s here to make sure everyone in Vegas can get a slice!

Alex White

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.

Dani Garcia from Yukon Pizza - Women in Pizza

Dani White

Dani began her pizza journey when dating her now-husband Alex White and joining his catering business Yukon Pizza in Las Vegas. It started with taking orders, and then eventually learning to make dough, stretch and top a pizza, and everything in-between. During the pandemic, Alex and Dani began making pizzas and selling them on Instagram, along with Alex’s brother Cameron and friend and chef Justin Ford. In December 2020, Yukon Pizza joined the incubator space Vegas Test Kitchen. Two years later, Yukon Pizza opened their own brick and-mortar in the historic Huntridge Neighborhood. During this nearly 5-year pizza journey, Dani has found a passion for making pizza and the pizza business. Dani is so thankful to work alongside her husband, brother-in-law, sister, chef, and friends, and proud to say Yukon Pizza employs 50% women on their team.

The Las Vegas Pizza Festival returns November 14, 2026.

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