Chef Leo Spizzirri.
Fourth-generation pizzaiolo. AVPN-certified instructor. Building Naples in Austin, one dough at a time.
Chef Leo Spizzirri is one of only a handful of American-born Maestri Pizzaioli — chefs credentialed by the Associazione Verace Pizza Napoletana in Naples to teach, judge, and certify Neapolitan pizza worldwide.
He's the founder of the North American Pizza & Culinary Academy, has judged pizza competitions across three continents, and has trained pizzaioli who now run acclaimed rooms from Chicago to Seoul. At Moderna, he's finally cooking full-time in his own kitchen.
Leo's approach is what we call Post-Heritage Neapolitan: uncompromising technique, uncompromising ingredients — but a menu that isn't afraid to talk to Texas. Rio Red grapefruit shows up next to Campari. Bone marrow finds its way onto pizza. Tradition is the launching pad, not the ceiling.
"We don't need to prove Naples exists," Leo says. "We need to prove Naples is alive."