Chris Bianco

Chris Bianco has helped spawn a generation of independent and artisanal pizzeria’s, lending his advice, wisdom and food philosophies to dozens of fellow chefs and restaurateurs. It is a common sight to find

lines forming at the Pizzeria early in the afternoon, with foodies from afar 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 on several occasions. In 2016, Chris opened Tratto, a rustic, Italian-inspired restaurant located next door to the second location of Pizzeria Bianco in Town & County.

Chris received the James Beard Foundation Award for Best Chef: Southwest in 2003, and in 2013 and 2014, the Foundation nominated Pizzeria Bianco in the Outstanding Restaurant category. In the press, Pizzeria Bianco consistently wins awards and has been lauded by such national publications as Food & Wine, the New York Times, Thrillist, Every Day with Rachael Ray, and many more.