Bronx-born Chris Bianco landed in Phoenix on a whim, decided to settle, and soon began making a name for himself. Starting with mozzarella, he was later offered the chance to make pizzas at a speciality grocer in Phoenix in the late '80s. From this humble beginning, Bianco emerged as one of the pioneers of the US artisanal pizza movement, and his influence continues to shape the industry.
Known for his dedication to fresh, local ingredients and his mastery of flavor and texture, Bianco quickly became recognized for his unwavering commitment to his craft. Nearly four decades after opening his first restaurant, he now oversees a portfolio of pizzerias nationwide and has expanded into pasta restaurants after a health scare. His impact extends far beyond his own kitchens, mentoring chefs and contributing to the rise of independent pizzerias nationwide.
In 2003, Bianco became the first pizzaiolo to win the James Beard Award for Best Chef in the Southwest. In 2022, he earned the prestigious James Beard Award for Outstanding Restaurateur, further cementing his place in culinary history.
Beyond pizza, Bianco and his business partner, Rob DiNapoli, created Bianco DiNapoli Tomatoes, an organic line of California tomato products.
Still larger than life, Bianco remains hands-on in his restaurants, inspiring cooks and food lovers worldwide.
Restaurants
Bianco operates several renowned pizzerias and pasta restaurants across the US, which draw a loyal following of pizza pilgrims.
Pizzeria Bianco, located in the Row DTLA development in Downtown Los Angeles, is one of his latest ventures. Opened in 2022, it was the first official outpost outside his historic Phoenix location.
His West Coast expansion closely mirrors his iconic three-decade-old concept, celebrated for its wood-fired pies and devoted following. However, it introduces one key difference: the ability to make table reservations in contrast to the hallmark long lines outside his Phoenix restaurant.
Pizzeria Bianco has consistently been ranked among the best pizzerias in America by esteemed publications such as Bon Appétit and Food & Wine. In 2024, The New York Times named it one of the 22 best pizzerias in America, further cementing its reputation as a leader in the world of artisanal pizza.
Recipes and dishes
Pizzeria Bianco’s menu has remained essentially unchanged for decades, centered around six deceptively simple yet masterful signature pizzas. These include classics like the margherita and marinara, alongside fan favorites such as the Wiseguy, topped with wood-roasted onion and fennel sausage, and the sought-after Rosa, featuring red onion, rosemary, and pistachios. Other standouts are the Sonny Boy, with salami and Gaeta olives, and the three-cheese Biancoverde, finished with fresh arugula. Bianco’s unwavering commitment to quality ingredients, sourced through close relationships with farmers, is key to his success.
Bianco has also shared his pizza-making expertise in his cookbook, Bianco: Pizza, Pasta, and Other Food I Like. The fully illustrated guide covers the fundamentals of pizza making, from perfecting the dough to capturing the essence of his signature pies. It also offers strategies for translating his methods into the home kitchen, including tips on achieving the perfect crust.
Bianco’s dedication to his craft was spotlighted in the 2022 season of Netflix's Chef’s Table: Pizza, where he was the first pizzaiolo featured in the series. Dubbed the "Coltrane of pizza," Bianco’s approach to his art continues to inspire chefs and pizza lovers alike.