When Chris Bianco started the diminutive Pizzeria Bianco inside the back corner of a neighborhood grocery store, little did he know that he would be such a driving force in the slow food movement and specifically the artisanal pizza front. Chris, who won the James Beard Award for Best Chef: Southwest in 2003, helped spawn a generation of independent and artisanal pizzeria’s, lending his advice, wisdom and food philosophies to dozens of fellow chefs and restaurateurs. In 2005, Chris opened Pane Bianco, about four miles from the Pizzeria. Pane features split foccacia sandwiches and other baked goods including Bianco’s signature pizza al taglio. Pane Bianco has been voted best sandwich in Phoenix on several occasions. Bianco rounded out the lineup opening an elevated dinner restaurant, Tratto, in Phoenix. Tratto received the only 5 star rating from the Arizona Republic. There are currently two Pizzeria Biancos in the Phoenix area and in 2022 Bianco opened the first Pizzeria Bianco outside of the state in downtown Los Angeles. Recently, Bianco opened a Pane Bianco at the Row DTLA in Los Angeles, just across the street from the Pizzeria. In 2013 & 2014, Pizzeria Bianco was nominated for a James Beard Award in the Outstanding Restaurant category and in 2022 won the award for Outstanding Restauranteur to go along with his Best Chef Award. In 2010, Chris joined with third generation canner Rob DiNapoli to create a line of organic whole peeled tomatoes. The Bianco DiNapoli lineup has grown into a national consumer and food service brand. The New York times has rated Bianco DiNapoli as the best canned tomato in 2020 and 2022. Chris also supports many local and national charities, providing support to many worthy causes. He has supported Alex’s Lemonade Stand for many years, started by a young girl named Alex, who was battling her own cancer and yet wanted to raise money to find a cure so that other children wouldn’t have to suffer.