The Chefs | Las Vegas Pizza Festival

The Pizza

We have lined up the finest pizza chefs in the business for a one of a kind culinary experience. Experience pure pizza bliss with Las Vegas’ top pizza pizzaiolos. Over 20 chefs and restaurants will be joining us for the inaugural Las Vegas Pizza Festival!

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.  

Pizza Name: Detroit Rosa

Style: Detroit

Ingredients: Pep Rosa

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.

Pizza Name: 5-Day Rise Sicilian Pizza

Style: Sicilian
Ingredients: Galbani Whole Milk Mozzarella Loaf, Grated Romano, Rosa Grande, Regular Slice Pepperoni

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.

Pizza Name: The Good Good

Style: Grandma
Ingredients: Caputo Americana Organic Flour, Ciao Tomatoes, Galbani Premio and Fresh Mozzarella, Greco Italian Sausage & Imported artichokes

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.

Pizza Name: “New World” Pepperoni

Style: Traditional
Ingredients: Naturally-Leavened

Pizza Name: “New World” Schiacciata w/ Porchetta & Rucola

Style: Roman, Pizza alla Palla
Ingredients: Naturally-Leavened

Chef Alex White

Alex White is the founder of Yukon Pizza, a pop-up wood fired pizza shop that turns out sourdough Neapolitan style pizzas. Working with a 122 year old sourdough starter that’s been passed down in his family since 1897, Alex has a deep rooted passion for creating fresh, classic pies. Yukon Pizza is an ultra mobile pop-up style pizzeria and is known for popping up around the downtown Las Vegas area, out at Mt. Charleston, and all over the west coast! Alex loves serving up his unique style of pizzas to friends and newcomers alike.

Pizza Name: The Yukon

Style: Wood-Fired Neapolitan
Ingredients: Sourdough Margherita with Pickled Red Onions, Galbani Mozzarella, San Marzano Tomato Sauce, pecorino romano, basil, olive oil

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.”

Pizza Name: Di Fara Special

Style: Sicilian
Ingredients: Caputo Flour, San Marzano Tomatoes D.O.P, Margherita pepperoni, Polly-O cheese

Chef Christopher Builder

Having worked for fine dining establishments throughout Los Angeles, San Francisco and Las Vegas, Christopher has a passion for all things food. Unpretentious and straight forward cooking at a joint in the Lakes, located in Summerlin Nevada is where Chef Christopher has called home for simple yet technique driven items at Those Guys Pies. They serve up authentic east coast style pizza and incredible cheesesteaks. 

Pizza Name: White Pie

Style: Pan Pizza
Ingredients: Mozzarella, Ricotta, Garlic, Grana Padano

Chef Roy Bass

A South Jersey product, Roy began his career more than 20 years ago tossing his first pie.  After working for some prestigious chefs over the course of decade in Vegas, he took his skills off the strip to develop a game changing slice of pie and his style of a Philly staple in Las Vegas. After being featured on Food Network Those Guys Pies is a destination for locals and visitors in Las Vegas.

Pizza Name: Sin city square

Style: East Coast
Ingredients: Marinara, Mozzarella, Rosa Grande Pepperoni

Chef James Trees

Born and raised in Las Vegas, NV, James Trees’ culinary career began as a teenager at the Mirage Hotel & Casino on the Strip prior to attending the Culinary Institute of America, then rising through the ranks under chefs including Michael Mina, Bradley Ogden, Eric Ripert, Heston Blumenthal, Akasha Richmond and Ray Garcia. He opened multiple restaurants across the US as Corporate Sous Chef for the Mina Group, and spent several seasons behind the scenes with Gordon Ramsay on Kitchen Nightmares and Hell’s Kitchen. Esther’s Kitchen in the Downtown Las Vegas Arts District is his first independent restaurant. Having succeeded with that beyond all expectations (even his own!), Chef Trees has followed that with two more concepts, the counter-in-the-sky 108 Eats at The Strat, and Ada’s, a place for pizza, ice cream and a cocktail in Tivoli Village.  

Pizza Name: peanut butter captain crunch

Style: Ice Cream
Ingredients: Peanut butter Captain Crunch Cereal Ice Cream

Chef Carmine D’Amato

Master Pizzaiolo, Carmine D’Amato, has brought the art of Vera Pizza Napoletana to the valley for over 10 years at Settebello Pizzeria. Born and raised in Napoli, 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. 

Pizza Name: Bacon Marmellata

Style: Neopolitan
Ingredients: Caputo Flour, House-made Bacon Jam, Goat Cheese, Balsamic Reduction, Thyme, Mozzarella, Olive Oil

Chef John Alers

Flour & Barley executive chef John Alers serves brick oven pizza and pastas at the Linq Promenade. Back in 2017, his gluten-free pizza dough won “Best Gluten-Free Pizza” at the 2017 USA Caputo Cup. Alers joined Flour in Barley in 2015 after working as the executive sous chef of Holsteins Shakes and Buns at the Cosmopolitan of Las Vegas. In addition to traditional styles, Alers is well-known for having award winning gluten-free vegan pizza options.

Pizza Name: Gluten Free Big Apple

Style: Gluten Free Pan Pizza
Ingredients: Mozzarella Cheese, Pepperoni

Chef Michael Vakneen

Michael Vakneen is the creator of Pop Up Pizza In Downtown Las Vegas located inside the Plaza Hotel & Casino. Vakneen has been credited to raising the bar in the downtown Las Vegas pizza scene since opening his doors in 2012. He is known for an authentic NY slice shop experience where he makes everything in house from scratch. Listen to nostalgic hip hop tracks and be sure to check out the beastie boy mural inside paying homage to his family roots from Brooklyn to LA.

Pizza Name: Spinach & Artichoke

Style: Pan Pizza
Ingredients: Roasted artichokes, spinach, garlic cream sauce

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.

Pizza Name: Grandma’s Pizza

Style: Grandma
Ingredients: Sweet Plum Tomato, Garlic & Basil Sauce

Chef Carmine Vento
Pizza Name: Sicilian Pizza

Style: Sicilian
Ingredients: Galbani Cheeses


Chef Laura Meyer

Laura Meyer been making pizza since she was 17 and is a 3-time world champion. She was the head chef and kitchen manager at Tony’s Pizza Napoletana in San Francisco for 7 years as well as the Regional Corporate Chef for Tony Gemignani’s Pizza Rock. Currently, she is the administrator and one of the teachers at Tony Gemignani’s International School of Pizza in San Francisco helping to train seasoned and new pizza makers across the world.

Pizza Name: Romalyn

Style: Roman
Ingredients: Whole Milk Mozzarella, Mortadella, pistachio pesto, Galbani Mascarpone and ricotta cream, lemon zest, pistachios, calabrese honey

Chef Enzo Esposito

Since the beginning, chef Enzo Esposito was destined to become a pizzaiolo. Hailing from Naples, Italy, chef Enzo brings his Italian flare to Clique Hospitality’s New York-inspired Side Piece Pizza at the PALMS Casino Resort in Las Vegas.

Bred from generations of pizza makers, chef Enzo learned how to start making pizza at a very young age, and is a master in the art of pizza making. He’s worked in family-owned pizzerias in Italy to famed pizzerias in New York and prior to Side Piece Pizza, served as executive pizzaiolo at Clique Hospitality’s Hearthstone at Red Rock Casino in Las Vegas.

Having a pizzaiolo background, Chef Enzo showcases his pizza craftsmanship and Italian roots with a big city-certified and straightforward menu at Side Piece featuring classic cheese, pepperoni, vegetable, sausage and meatball, as well as a traditional white pizzas at the go-to fast casual spot for New York City pizzas in Sin City.

Chef Enzo now calls Las Vegas home where he enjoys keeping his family tradition alive with great passion. Buon appetito!

Pizza Name: New York C, S, P / Sicillian C, P

Style: NY & Sicilian
Ingredients: Tomato, Mozzarella, Basil

Chef Christopher Palmeri
Dessert Name: Buffalo 22

Style: Buffalo, NY
Ingredients: Roasted Garlic Crust, White Garlic Sauce, Galbani Mozzarella, Cup n Char Pepperoni, House Italian Sausage, Crispy Garlic, Mike’s Hot Honey

Chef Josh Green

Chef Josh Green’s high level of passion for his craft, purposeful signature style, clientele-driven philosophy and unique career trajectory have provided him with a remarkable depth of experience in a diverse array of culinary settings. He is a creative genius behind many concepts that have strived in Las Vegas over the past six years.

Josh was first lured into the world of fine dining at the age of sixteen, gaining inspiration and skill at several prominent New York restaurants at the outset of his career. Early on, he recognized the importance of meaningful client interaction as part of the cooking experience and would go on to parlay his personable approach, impeccable instincts, and burgeoning culinary expertise into a position as personal chef with the renowned JSM Music Company and work as a VIP chef for a variety of celebrities and New York socialites.

Positions in Las Vegas with Mandalay Bay’s Aureole, Boa Steakhouse at Caesars and Daniel Boulud Brasserie at the Wynn Las Vegas allowed Josh to continue building his skills and growing his personal chef business. In 2006, he started his own company, Green’s Gourmet, to create, customize and prepare meals for his VIP clientele. He also opened a aviation catering company which was an affiliate to his catering company where he was serving high profile individuals.

Josh has toured with and prepared meals for celebrities including, Chauncey Billups, Paul McCartney, Bon Jovi and Dave Matthews. UFC fighters consisted of Rashad Evans, Frank Mir, Brock Lesnar, the YouTube sensation Kimbo Slice. He has also prepared meals for the Billboard Music Awards, and the Gibson Guitar Lounge at the Sundance Film Festival.

Josh opened a well-known local bar and restaurant known as Republic. Then he went to work as a personal chef for Jermaine O’neal a professional basketball player for 3 years. He kept on working for celebrities for 3-5 years including Dan Bilzerian.

Lately, Josh has created Fries N’ Pies and been involved with well-known establishments in Las Vegas including: Greens and Proteins, Protein House, Protein Source and SkinnyFATS.

Pizza Name: Taco Pizza

Style: New York
Ingredients: Cheddar chipotle cream cheese, ground taco beef, lettuce, pico di Gaillo, sour cream, and guacamole on a thin crust dough

Chef Ralph Perrazzo
Dessert Name: Italian Feast Zeppole

Style: Dessert – Zeppole
Ingredients: Flour, eggs, yeast, sugar