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.

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 Damien McEvoy

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.

Chef Michael Campanella

Chef Michael Campanella’s culinary journey began humbly in high school, initially as a busboy before swiftly transitioning to the kitchen where his love for cooking ignited. Graduating to roles as Sous Chef at Lombardi’s/Bertolini’s in Caesars Palace and Restaurant Culturati, Mark honed his skills in authentic Italian cuisine, mastering handmade pastas and pizzas fired in wood ovens. His career flourished further as he became Executive Chef at the Westward Ho Hotel and Casino, overseeing multiple food outlets and large-scale casino-hosted dinner shows.

Despite a pivot due to family needs, Michael’s passion for cooking remained steadfast. He established himself at Crust and Roux, a gourmet pie haven renowned for its pizzas, pot pies, and desserts. Here, he managed kitchen operations, perfected inventory control, and led a talented team. Michael’s culinary journey reflects dedication and a profound understanding of flavors and kitchen dynamics, making him a versatile chef with a knack for both high-volume production and meticulous, detail-oriented cuisine.

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.

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 Michael Vakneen

Born and raised in Los Angeles, Chef Michael Vakneen’s path to the culinary world was unique. Starting with bagels, moving through real estate, and finally finding his passion in pizza-making, Vakneen’s journey led him to Double ØØ Pie & Pub. His love for dough began in high school and evolved into an obsession with pizza, his favorite comfort food.

A UNLV grad in Hotel Management, Vakneen initially worked in real estate but remained drawn to hospitality. After working at the W Hotel development office, he leaped into the restaurant industry, founding Pop Up Pizza at the Plaza Hotel & Casino in Downtown Las Vegas. His culinary skills and entrepreneurial spirit led to collaborations with the Plaza and consulting in the pizza industry, earning top honors at the International Pizza Expo in 2022 and 2023.

In 2023, he opened Double ØØ Pie & Pub in Las Vegas and co-founded Truly Pizza in Dana Point, Calif., both ranked on the 50 Top Pizza USA 2024 list. Vakneen also launched The Hamsa Brand, offering squeezable harissa hot sauce. His creations have earned acclaim from publications and culinary enthusiasts, marking his influence from Las Vegas to California.

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.

Richard Verhagen

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.

Brett Geiger

Brett Geiger started making pizza as a passion project in 2018, and quickly fell in much deeper than first anticipated. He built and opened Izzy’s Pizza Bus in 2019 in Las Vegas, quickly gaining recognition for their Detroit Style pizzas made in a converted school bus. Izzy’s moved to Omaha, Neb., in 2022 but still has an amazing Las Vegas fan base they stay in touch with. He’s still new to the pizza game, but with each pizza cooked is a new lesson learned, and this delicious journey is still only at its beginning.

Johncarlo Ferraiuolo

Johncarlo Ferraiuolo began his love of cooking at the age of 8 when he made his first pizza in his father’s New York restaurant. Ferraiuolo grew up bouncing between the pizza capitals of the world (Naples, Italy and NY), which inspired his love of the culinary arts. His California restaurant journey began in 2009 when he moved to San Diego and partnered with several notable pizzerias. During his time at one, Caffè Calabria, he became certified through AVPN (Associazione Verace Pizza Napoletana), making himself and Calabria the first to be certified in San Diego. Johncarlo’s 32 years in the restaurant business have led to the opening of Blade 1936 in Oceanside in 2019, which became only the second pizzeria in SD to be AVPN certified and was also awarded Best Pizza in SD 2020. Today, Johncarlo has teamed up with Leonardo and Chrisine Landini, of Landini’s Group and opened PB’s hottest new Napoletana pizzeria, “Scuderie Italia” and Las Vegas’ New York style pizza, Landini’s Pizzeria, the third location outside San Diego. Ferraiuolo’s passion for Pizza is unparalleled, so look out for our Maestro Pizzaiolo, because he is just warming up his engine.

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

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.

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!

Erica Bell

Erica Bell has been a vibrant part of the Las Vegas community for the last 11 years. Her love for pizza was ignited during her childhood in San Francisco, California. With 9 years of experience in the event culinary world, Erica has spent the last year hands-on making pizza alongside World Pizza Champion Michael Vakneen at Double Zero Pie & Pub in Chinatown. Double zero was named on the exclusive 50Top Pizza guide for North America in 2024 making it on the most elite pizza guide in the world.

Leading the charge as General Manager at Double Zero, Erica and her team thrive on creating the best neo-Neapolitan pizza with the highest quality products and a thoughtful menu to keep you coming back to try more of what Chef Vakneen is crafting up! Erica is a rising star as a woman in pizza, inspiring others with her passion and dedication to the craft.

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.