THANK YOU, la!
sEE YOU MAY 2020
CHRIS BIANCO
When Chris Bianco started the diminutive Pizzeria Bianco inside the back corner of a neighborhood grocery store in 1988, little did he know that he would be such a driving force in the slow food movement and specifically the artisanal pizza front.
Chris, who won the James Beard Award for Best Chef: Southwest in 2003, helped spawn a generation of independent and artisanal pizzeria’s, lending his advice, wisdom and food philosophies to dozens of fellow chefs and restaurateurs. For years, it has been a common sight to find lines forming at the Pizzeria early in the afternoon, with foodies from all over and locals alike queuing up in anticipation of getting a table and enjoying what has been called the best pizza in America.
In 2005, Chris opened Pane Bianco, about four miles from the Pizzeria. Pane features split focaccia sandwiches and other baked goods including Bianco’s signature pizza al taglio. Pane Bianco has been voted best sandwich in Phoenix multiple times as well as best sandwich in Arizona by national publications.
There are currently two Pizzeria Bianco’s in Arizona, one in downtown Phoenix at Heritage Square and uptown at the Town & Country shops. The Pizzeria at T&C, along with Bianco’s core pizzas, offers an expanded menu with entrees and handmade pastas.
In 2017, Bianco opened Tratto, a small trattoria featuring handmade pastas and entrées featuring local meats. Tratto received a 5-star review in the Arizona Republic and continually hosts chefs from around the world to collaborate for special dinner events.
Also in 2017, Bianco published his first book “Bianco: Pizza, Pasta and Other Food I Like”, which received positive critical reviews and included an appearance on Jimmy Kimmel Live, where Bianco was joined on stage by Billy Crystal to make recipes from the book.
In 2019, Bianco teamed with his longtime friends and owners of Tartine Bakery in San Francisco (Chad Robertson and Elizabeth Prueitt) to open The Manufactory in downtown Los Angeles which features an all-day casual restaurant, Tartine Bianco, as well as a dinner club, Alameda Supper Club.
As for the pizza – critics, customers and fellow chefs have had their say over the years, including:
In 2013 & 2014, Pizzeria Bianco was nominated for a James Beard Award in the Outstanding Restaurant category.
Thrillist listed Pizzeria Bianco #1 for Arizona in its best of America by state
In 1013, Zagat named Chris as 1 of 6 chefs who changed pizza during the last 100+ years
CBSNEWS listed Pizzeria Bianco #3 on their list of 101 best pizzerias in 2013.
The New York Times call the pizza “perhaps the best in America” (“The Road to Pizza Nirvana goes through Phoenix”, NYT, July 2004.)
Pizzeria Bianco earned a rating of 29 (out of 30) in 2003; a score which is virtually unattainable and unheard of for pizzerias.
Rachael Ray declared Pizzeria Bianco the winner of her Pizza Madness Bracket, a contest of pizzerias across the nation. (“Every Day With Rachael Ray” March, 2010)
Food & Wine has labeled Chris’ pizza as “arguably the best pizza in America” (June 2005, June 2009)
In the culmination of a seven year project, Chris joined with third generation canner Rob DiNapoli to create a line of organic whole peeled tomatoes. Bianco DiNapoli Tomatoes are organically grown and harvested on Cliff Fong's family farm in Yolo County, California. Long summer days and fertile soil produce these very unique & delicious tomatoes. Within hours of harvest, our plum- shaped tomatoes are washed, steam-peeled and hand selected at the Olam tomato cannery in Williams, CA. Each can is packed with a touch of sea salt, organic basil then topped in its own juices.
Chris also supports many local and national charities, providing support to many worthy causes. He has supported Alex’s Lemonade Stand for many years, started by a young girl named Alex, who was battling her own cancer and yet wanted to raise money to find a cure so that other children wouldn’t have to suffer.
Chris, who won the James Beard Award for Best Chef: Southwest in 2003, helped spawn a generation of independent and artisanal pizzeria’s, lending his advice, wisdom and food philosophies to dozens of fellow chefs and restaurateurs. For years, it has been a common sight to find lines forming at the Pizzeria early in the afternoon, with foodies from all over and locals alike queuing up in anticipation of getting a table and enjoying what has been called the best pizza in America.
In 2005, Chris opened Pane Bianco, about four miles from the Pizzeria. Pane features split focaccia sandwiches and other baked goods including Bianco’s signature pizza al taglio. Pane Bianco has been voted best sandwich in Phoenix multiple times as well as best sandwich in Arizona by national publications.
There are currently two Pizzeria Bianco’s in Arizona, one in downtown Phoenix at Heritage Square and uptown at the Town & Country shops. The Pizzeria at T&C, along with Bianco’s core pizzas, offers an expanded menu with entrees and handmade pastas.
In 2017, Bianco opened Tratto, a small trattoria featuring handmade pastas and entrées featuring local meats. Tratto received a 5-star review in the Arizona Republic and continually hosts chefs from around the world to collaborate for special dinner events.
Also in 2017, Bianco published his first book “Bianco: Pizza, Pasta and Other Food I Like”, which received positive critical reviews and included an appearance on Jimmy Kimmel Live, where Bianco was joined on stage by Billy Crystal to make recipes from the book.
In 2019, Bianco teamed with his longtime friends and owners of Tartine Bakery in San Francisco (Chad Robertson and Elizabeth Prueitt) to open The Manufactory in downtown Los Angeles which features an all-day casual restaurant, Tartine Bianco, as well as a dinner club, Alameda Supper Club.
As for the pizza – critics, customers and fellow chefs have had their say over the years, including:
In 2013 & 2014, Pizzeria Bianco was nominated for a James Beard Award in the Outstanding Restaurant category.
Thrillist listed Pizzeria Bianco #1 for Arizona in its best of America by state
In 1013, Zagat named Chris as 1 of 6 chefs who changed pizza during the last 100+ years
CBSNEWS listed Pizzeria Bianco #3 on their list of 101 best pizzerias in 2013.
The New York Times call the pizza “perhaps the best in America” (“The Road to Pizza Nirvana goes through Phoenix”, NYT, July 2004.)
Pizzeria Bianco earned a rating of 29 (out of 30) in 2003; a score which is virtually unattainable and unheard of for pizzerias.
Rachael Ray declared Pizzeria Bianco the winner of her Pizza Madness Bracket, a contest of pizzerias across the nation. (“Every Day With Rachael Ray” March, 2010)
Food & Wine has labeled Chris’ pizza as “arguably the best pizza in America” (June 2005, June 2009)
In the culmination of a seven year project, Chris joined with third generation canner Rob DiNapoli to create a line of organic whole peeled tomatoes. Bianco DiNapoli Tomatoes are organically grown and harvested on Cliff Fong's family farm in Yolo County, California. Long summer days and fertile soil produce these very unique & delicious tomatoes. Within hours of harvest, our plum- shaped tomatoes are washed, steam-peeled and hand selected at the Olam tomato cannery in Williams, CA. Each can is packed with a touch of sea salt, organic basil then topped in its own juices.
Chris also supports many local and national charities, providing support to many worthy causes. He has supported Alex’s Lemonade Stand for many years, started by a young girl named Alex, who was battling her own cancer and yet wanted to raise money to find a cure so that other children wouldn’t have to suffer.
DANIELE UDITI
Daniele Uditi is the LA-based master pizzaiolo and chef at Pizzana, a Neo-Neaopolitan pizzeria from Candace and Charles Nelson and partners Chris and Caroline O’Donnell with a location in Brentwood and forthcoming restaurant in West Hollywood.
Originally from Naples, Italy, Daniele Uditi was raised in a culinary family — his mother was a chef, his aunt a bread-maker and his grandfather a pastry chef. He began his career in the industry at the age of 12, cleaning the pizza ovens and baking loaves of bread with his aunt at the family bakery before school each morning. After developing a strong expertise working with bread and pizza dough, Daniele honed his culinary skills under the guidance of chef Rosanna Marziale at the Michelin-starred Le Colonne restaurant in Campania. At Le Colonne, he immersed himself in the artistry of crafting soulful Southern Italian cuisine while exploring new techniques to elevate the region’s more traditional dishes.
Originally from Naples, Italy, Daniele Uditi was raised in a culinary family — his mother was a chef, his aunt a bread-maker and his grandfather a pastry chef. He began his career in the industry at the age of 12, cleaning the pizza ovens and baking loaves of bread with his aunt at the family bakery before school each morning. After developing a strong expertise working with bread and pizza dough, Daniele honed his culinary skills under the guidance of chef Rosanna Marziale at the Michelin-starred Le Colonne restaurant in Campania. At Le Colonne, he immersed himself in the artistry of crafting soulful Southern Italian cuisine while exploring new techniques to elevate the region’s more traditional dishes.
Nancy Silverton
Nancy Silverton is the co-owner of Osteria Mozza and Pizzeria Mozza in Los Angeles, Newport Beach, and Singapore, as well as Mozza2Go and chi SPACCA in Los Angeles. Silverton also founded the world-renowned La Brea Bakery as well as Campanile Restaurant, an institution that Angelenos cherished for decades.
Silverton has worked with some of the nation’s most notable and influential chefs including Jonathan Waxman at Michael’s Restaurant and Wolfgang Puck at Spago. She has served as a mentor to numerous others who have gone on to become award-winning chefs and restaurant owners themselves. Early in her career, Nancy was named Food and Wine Magazine’s “Best New Chef.” In 2014, she received the highest honor given by the James Beard Foundation for “Outstanding Chef.” That year, she was listed as one of the Most Innovative Women in Food and Drink by both Fortune and Food and Wine Magazines. Silverton is the author of eight cookbooks including Desserts (1986), Breads from the La Brea Bakery (1996), Pastries from the La Brea Bakery (2000), Nancy Silverton’s Sandwich Book (2005), Twist of the Wrist (2007) and the Mozza Cookbook (2011).In 2017, Nancy was profiled on Netflix’s documentary series “Chef’s Table.”
Nancy is a supporter of the Garden School Foundation in Los Angeles, and is active in fundraising for numerous charities including Alex’s Lemonade Stand Foundation in Philadelphia, New York, Los Angeles, and Chicago.
Silverton has worked with some of the nation’s most notable and influential chefs including Jonathan Waxman at Michael’s Restaurant and Wolfgang Puck at Spago. She has served as a mentor to numerous others who have gone on to become award-winning chefs and restaurant owners themselves. Early in her career, Nancy was named Food and Wine Magazine’s “Best New Chef.” In 2014, she received the highest honor given by the James Beard Foundation for “Outstanding Chef.” That year, she was listed as one of the Most Innovative Women in Food and Drink by both Fortune and Food and Wine Magazines. Silverton is the author of eight cookbooks including Desserts (1986), Breads from the La Brea Bakery (1996), Pastries from the La Brea Bakery (2000), Nancy Silverton’s Sandwich Book (2005), Twist of the Wrist (2007) and the Mozza Cookbook (2011).In 2017, Nancy was profiled on Netflix’s documentary series “Chef’s Table.”
Nancy is a supporter of the Garden School Foundation in Los Angeles, and is active in fundraising for numerous charities including Alex’s Lemonade Stand Foundation in Philadelphia, New York, Los Angeles, and Chicago.
PEPPE MIELE
Peppe Miele is the President of VPN Americas, the American delegation of Associazione Vera Pizza Napoletana.
Back in 1992, he opened the original Antica Pizzeria and for the first time provided the LA culinary public with delicious Authentic Neapolitan Pizza.
Antica Pizzeria was the first restaurant in the US certified by the AVPN.
After he closed his restaurant in 2011, he dedicated his time to the promotion of the Neapolitan pizza across America, first opening the Accademia della Pizza Napoletana in Marina del Rey (CA) and later, founding Napoletana Consulting, the most accredited consulting company for Neapolitan style pizzeria in USA.
Back in 1992, he opened the original Antica Pizzeria and for the first time provided the LA culinary public with delicious Authentic Neapolitan Pizza.
Antica Pizzeria was the first restaurant in the US certified by the AVPN.
After he closed his restaurant in 2011, he dedicated his time to the promotion of the Neapolitan pizza across America, first opening the Accademia della Pizza Napoletana in Marina del Rey (CA) and later, founding Napoletana Consulting, the most accredited consulting company for Neapolitan style pizzeria in USA.
FRANCESCO LUCATORTO
Francesco Lucatorto was born in Genova, the world capital of focaccia, growing up in Chiavari with his family, was surrounded by the flavors and perfumes of the ligurian coast.
After having studied Culinary Arts in Italy. At age 19 moved to London, England at “L’Anima”, a well renowned italian restaurant, He continued his education in Italy, attending ALMA (culinary arts academy) graduated among the best student of the year, right after he had the opportunity to land at Providence restaurant, under Chef Micheal Cimarusti, rewarded with 2 michelin stars in 2009.
He soon began exploring the panorama of the LA food scene, working for “Terroni”, “Officine Brera”, “Otium restaurant”, followed by the opening of Sixth+Mill Pizzeria and recently landed at the Osteria Angelini working as a sous chef.
His passion for food in general lately brought him to discover the beauty of baking, kneading and proofing dough, linked with his strong Ligurian roots, gave life of almost an obsession about focaccia.
After having studied Culinary Arts in Italy. At age 19 moved to London, England at “L’Anima”, a well renowned italian restaurant, He continued his education in Italy, attending ALMA (culinary arts academy) graduated among the best student of the year, right after he had the opportunity to land at Providence restaurant, under Chef Micheal Cimarusti, rewarded with 2 michelin stars in 2009.
He soon began exploring the panorama of the LA food scene, working for “Terroni”, “Officine Brera”, “Otium restaurant”, followed by the opening of Sixth+Mill Pizzeria and recently landed at the Osteria Angelini working as a sous chef.
His passion for food in general lately brought him to discover the beauty of baking, kneading and proofing dough, linked with his strong Ligurian roots, gave life of almost an obsession about focaccia.
Jenn Harris
Jenn Harris is deputy editor of the Los Angeles Times Food section, former host of the
“Forkin’ Amazing” food radio show on TradioV.com, and a happy hour enthusiast on the
never-ending quest for her next big bite and stiff cocktail. She’s also written for The Times’ Image, Travel and Calendar sections. You can catch her slurping boat noodles in Thai town, at a strip mall restaurant trying to pronounce bagoong in her head, or downing an order of fried chicken the size of her crush on Anthony Bourdain. But before
you write her off as the worst eater ever, you should see her massage some kale.
“Forkin’ Amazing” food radio show on TradioV.com, and a happy hour enthusiast on the
never-ending quest for her next big bite and stiff cocktail. She’s also written for The Times’ Image, Travel and Calendar sections. You can catch her slurping boat noodles in Thai town, at a strip mall restaurant trying to pronounce bagoong in her head, or downing an order of fried chicken the size of her crush on Anthony Bourdain. But before
you write her off as the worst eater ever, you should see her massage some kale.
BEN MIMS
Ben Mims is the cooking columnist for the Los Angeles Times. He has written three cookbooks and has worked as a food editor and recipe developer for several food media publications, such as Lucky Peach, Food & Wine, Saveur, and Buzzfeed/Tasty. Born and raised in Mississippi, he spends his weekends stocking his freezer with biscuits and making fruit jam.
Andrea Chang
Andrea Chang - Deputy Food Editor, LA Times
She joined the newspaper in 2007 and has covered food, technology and retail; she was also an assistant editor in the Business section. Chang graduated from the Medill School of Journalism at Northwestern University and has written for the St. Petersburg Times, the Oregonian and the Mercury News. She grew up in Cupertino, Calif., and will happily eat anything – except fresh ginger.
She joined the newspaper in 2007 and has covered food, technology and retail; she was also an assistant editor in the Business section. Chang graduated from the Medill School of Journalism at Northwestern University and has written for the St. Petersburg Times, the Oregonian and the Mercury News. She grew up in Cupertino, Calif., and will happily eat anything – except fresh ginger.
Ellen Bennett
Ellen Bennett - Founder and CEO of Hedley & Bennett
Ellen Bennett is the Founder and CEO of Hedley & Bennett, the L.A.-based culinary brand that produces the best aprons and kitchen workwear in the marketplace. Ellen Bennett started the company at the age of 25 while working as a line cook at a renowned Los Angeles restaurant. Her goal: to craft a pro-grade apron that looked better, performed better and made the person wearing it feel prouder, more confident and more creative than anything else out there. Today, Hedley & Bennett outfits 6,000+ restaurants/cafes/coffee shops and home cooks from coast to coast. A creative at heart, Bennett has always been eager to lock arms with fellow creators, and to collaborate in out-of-the box ways—her intuition and approach has led to collaborations with Vans, Rifle Paper Co., (RED) and more. In 2018, in collaboration with Samsung, Bennett built a state-of-the-art Test Kitchen Studio within the 16,000 square-foot apron factory in DTLA for hosting cookbook parties, chef demos or dinners, cooking classes, conferences, etc. In 2019, as a partner and creative-at-large, she helped to open the Firehouse Hotel, the first boutique hotel in L.A.’s Arts District. Hedley & Bennett’s story has been featured in the New York Times, Fast Company, Inc., Bon Appetit, Martha Stewart, and the Today Show. She lives in Echo Park with her husband Casey, their pet pig Oliver and six chickens.
Ellen Bennett is the Founder and CEO of Hedley & Bennett, the L.A.-based culinary brand that produces the best aprons and kitchen workwear in the marketplace. Ellen Bennett started the company at the age of 25 while working as a line cook at a renowned Los Angeles restaurant. Her goal: to craft a pro-grade apron that looked better, performed better and made the person wearing it feel prouder, more confident and more creative than anything else out there. Today, Hedley & Bennett outfits 6,000+ restaurants/cafes/coffee shops and home cooks from coast to coast. A creative at heart, Bennett has always been eager to lock arms with fellow creators, and to collaborate in out-of-the box ways—her intuition and approach has led to collaborations with Vans, Rifle Paper Co., (RED) and more. In 2018, in collaboration with Samsung, Bennett built a state-of-the-art Test Kitchen Studio within the 16,000 square-foot apron factory in DTLA for hosting cookbook parties, chef demos or dinners, cooking classes, conferences, etc. In 2019, as a partner and creative-at-large, she helped to open the Firehouse Hotel, the first boutique hotel in L.A.’s Arts District. Hedley & Bennett’s story has been featured in the New York Times, Fast Company, Inc., Bon Appetit, Martha Stewart, and the Today Show. She lives in Echo Park with her husband Casey, their pet pig Oliver and six chickens.
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