When Chris Bianco started his Pizzeria Bianco concept in 1988 in Phoenix, Arizona, little did he know that he would be a driving force behind the American artisanal pizza movement. Today he owns and operates two Pizzeria Bianco locations in Arizona; the sandwich-focused Pane Bianco in Phoenix; the small pasta-and-local-meat-focused trattoria Tratto in Phoenix; and The Manufactory in Los Angeles, a collaboration with the owners of Tartine Bakery in San Francisco that includes a casual restaurant called Tartine Bianco and a dinner club called Alameda Supper Club. He is the author of Bianco: Pizza, Pasta and Other Food I Like, has won numerous awards including the James Beard Foundation Award for Best Chef: Southwest in 2003 and for Outstanding Restaurateur in 2022. Plus, The New York Times has called his pizza “perhaps the best in America,” and Bianco was featured in 2022 as one of the world’s defining pizzaiolos in Netflix’s Chef’s Table: Pizza series.