In 14 years as co-owner of Pizzeria Bianco, Chris Bianco has become a pizza-making legend in the minds of many, but not his own. While working the wood-fired hearth at the 42-seat Phoenix restaurant, Bianco garnered a 2003 James Beard Award as Best Chef in the Southwest, achieved rock-star status among his pizzaiolo peers and has drawn the praise of authors and critics. The wait to get inside Pizzeria Bianco routinely is one to two hours—even when the desert sun ...

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?


Already registered? here.