When Chris Bianco started Pizzeria Bianco in the back corner of a Phoenix grocery store in 1988, he had no idea that he would become a driving force in the artisanal pizza movement. All he knew was that his food would reflect the respect and sincere intention that he brings to each of his recipes, as the result of his relationships with farmers, local producers, customers, and staff.

Now the chef-owner of Pizzeria Bianco, with two locations in Phoenix, Arizona, along with two Pane Bianco restaurants. Bianco’s white-tablecloth restaurant Tratto, also in Phoenix, features handmade pastas and seasonal favorites with mainly local ingredients from artisans and farmers.