Brian Spangler, American Baker
As founder and co-owner of Olive Mountain Baking Company, 2000 – 2005, Brian served on the board of directors for The Bread Baker's Guild of America, 2002 – 2004 and worked alongside the late Alan Scott. In January 2004 Brian established Apizza Scholls pizzeria in Portland, Oregon and consistently makes one of the best rated pizzas in the US.
Come ask Brian about creating pan pizza dough for superior tasting crusts.
Peter Reinhart, Award Winning Author
Peter Reinhart is a baking instructor at Johnson & Wales University. He was the co-founder of the legendary Brother Juniper’s Bakery in Sonoma, California, and is the author of ten books on bread baking and pizza, including Brother Juniper’s Bread Book and the modern classic The Bread Baker’s Apprentice, which was named cookbook of the year in 2002 by both the James Beard Foundation and the International Association of Culinary Professionals. He is the author of American Pie: My Search for the Perfect Pizza and his new book, Perfect Pan Pizza, will be available on May 14.
Peter will be previewing his upcoming book.
Will Grant, Caputo Cup Winner
Will Grant of That’s A Some Pizza on Bainbridge Island, Washington, won the prestigious 2017 Caputo Cup in Atlantic City, New Jersey for his Gorgonzola Vegetarian pizza. With 120-year old sourdough starter from the Klondike gold rush era - collected as a sample for the Puratos Sourdough Library in Belgium - That’s A Some Pizza has been creating sourdough pizza crust since 1984.
Come ask Will about creating your own sourdough starter.
Shawn Randazzo, World Championship Pizza Maker
With over two decades of experience in the pizza industry, Shawn has earned multiple industry awards and accolades for the way he fuses art and science into crafting the perfect pizza pie. In 2012, Shawn won World Champion Pizza Maker of the Year; in 2016, he won Second Place Best of the Best at the International Pizza Expo. He has been featured in many esteemed publications and interviewed for radio and television programs.
A true master of pizza making and marketing, Shawn Randazzo is the premier consultant for pizzeria owners, operators, and media members who want to learn more about making Authentic Detroit Style Pizza.
Ask Shawn anything about Detroit Style Pizza. He is the expert!
Glenn Cybulski, Award Winning Chef
Executive Chef | Consultant | Speaker
Award winning executive chef with an extensive background in the restaurant industry. Has been featured in multiple culinary and restaurant industry magazines and has won 100+ awards for sauces, pizzas, pastas and breads. A certified Italian Pizzaiolo since 2009, Chef Glenn is a Restaurateur and Consultant to the Restaurant and Pizzeria industry as well as to manufacturers in the Pizza and Restaurant Industry.
Glenn can give you smart advice about your pizza business.
Michele D'Amelio, World Champion Pizza Maker
Becoming the World Champion at the 2013 International Pizza Expo in Las Vegas for the "Italian Division" was a dream come true for Michele. With his new title, he went to Parma, Italy for the 2013 World Pizza Championship where he won second place in the "Pizza Napoletana DOC" category. Michele continues to perfect his craft with Orlando Food Sales, Molino Caputo and CIAO tomatoes.
Ask Michele how you can easily make a quality gluten-free Detroit Style Pizza.