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…
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…
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…
Chef Giovanni Mauro is a local pizza star who’s got a love and a passion for quality ingredients. Stepping inside Pizzeria Monzú transports you back to old Italy. The open kitchen overwhelms your senses with the sight and aromas of classic Italian cooking. In this episode, Chef Gio Giovani of…
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…
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…
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…
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…
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,…
Drew Butler is a rising star in the pizza industry. His pizza, much like his location, is a hidden gem.
This is part 1 of a 2-part episode. We've got Michael Rolland in the spotlight, one of the founders of Yough! We're diving deep into the main ingredient of their dough— spoiler alert, it involves Greek yogurt. Trust me, you won't want to miss the chance to soak in all…
Vincent Rotolo, the owner of Good Pie, shares his inspiring journey and reveals exciting announcements on today’s episode. With the expansion of Good Pie through a second location on the horizon, along with the upcoming Vegas Pizza Fest, Vincent's passion for pizza and community shines brightly. Don't miss out on…
This is Part 2 of a 2-Part Series featuring Brad and Nicole Bean! In this episode, Brad and Nicole Bean talk about their secret to traveling business class while still saving money: credit cards. They discuss how credit cards, when used in the right way, can greatly benefit business owners.…
This is Part 1 of a 2-Part Series featuring Brad and Nicole Bean! Brad and Nicole Bean, owners of Pizaro's Pizza, talk about how they're able to pursue their love for travel while managing multiple businesses at the same time. They emphasize the benefits of a healthy work-life balance and…
This is Part 2 of a 2-Part series featuring Alastair Hannmann! In this episode, Alastair talks about everything you need to know to open a pizzeria in 2024, including what systems to focus on, what equipment to purchase, and how to cut costs. Highlights: 🤖 Alastair recommends automizing the dough…
