Leo Spizzirri is a native Chicagoan and lifelong pizza lover who grew up in his family’s bakery.
Leo is an artisan pizza and bread maker by trade. He was certified as a pizzaiolo by 11 time world pizza champion Tony Gemignani at the International School of Pizza. He completed his studies at the Scuola Italiana Pizzaioli in Italy under headmaster and world pizza champion Graziano Bertuzzo.
His work has been seen and tasted all over the world both as an international pizza competitor and as an instructor. Leo is a respected authority in Chicago style pizza.
Anthony Iannone grew up in his family’s restaurant in Long Island.
After graduating from Johnson & Wales he went on to become the Head Chef for the Bice Restaurant Group in New York which led him to various cities throughout the US. He later moved to Perth, Australia to work with Sorrento Restaurant and then Vaticano Restaurant in Mexico City.
In 2000, he came to Chicago to start a Boar’s Head Brand Distribution hub. However, you can’t keep a chef out of the kitchen for long. He began teaching classes where he honed his passion for education.
Opening The North American Pizza and Culinary Academy was a natural progression in his lifelong journey of food.