Over the years, I had a number of opportunities to speak with the late Ed LaDou, credited by many as the father of the California-style pizza movement, about his life in the industry. As the original pizza maker at Wolfgang Puck’s celebrated Spago, LaDou created more than 250 pizzas whose avant-garde toppings helped make the restaurant a legend. After leaving Spago in 1985, he created California Pizza Kitchen’s first menu, including its famed Barbecue Chicken Pizza. Later he ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.


Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Questions about your account or how to access content? 

Contact: Desiree Torres Desiree.Torres@penton.com 

Already registered? here.