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Laura Meyer    

Head Chef/Pizzaiola at Tony's Pizza Napoletana, Administrator & Teaching Assistant at The International School of Pizza

I started making pizza in 2006 at Pyzano’s Pizzeria in Castro Valley, California. It was my first job and Tony Gemignani was my boss. He taught me how to make pizza as well as how to throw, and is still my boss/ mentor to this day. I didn’t start looking at pizza and working in restaurants as a career until after I graduated college in 2011. I lived and studied abroad in Italy and it was there that I learned a passion for food and culture.

After college I took the position as kitchen manager and head chef at Tony’s Pizza Napoletana in San Francisco, California; a position that I still hold today. I have won 2 world titles for cooking as well as an award for Best 30 Under 30 from Zagat as a rising chef in the industry. The first world title I won was in Parma, Italy in 2013 for the Pizza in Teglia category. I am the first female and the first American to win this title.

The second title I’ve won is for the Best Non-Traditional pizza at the Pizza Expo in Las Vegas in 2014. I am also the Administrator and one of the teaching assistants for The International School of Pizza, also located in San Francisco.

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