Chris Bianco

Chris Bianco is the chef-owner of Pizzeria Bianco, with locations in Phoenix, Arizona, as well as two Pane Bianco locations as well. Bianco’s white-tablecloth restaurant Tratto, also in Phoenix, features handmade pastas and seasonal favorites with mainly local ingredients from artisans and farmers. Bianco won the James Beard Award for Best Chef Southwest in 2003 - the first pizzaiolo to receive the honor - and helped spawn a generation of independent and artisanal pizzerias, lending his advice, wisdom, and food philosophies to dozens of fellow chefs and restaurateurs. Bianco released his first book, "Bianco: Pizza, Pasta and Other Food I Like" in 2017. Chris also developed Bianco DiNapoli tomatoes, an organic lineup of tomato products from California.