{"id":1513,"date":"2013-07-24T10:05:27","date_gmt":"2013-07-24T20:05:27","guid":{"rendered":"http:\/\/legendsofpizza.com\/blog\/?p=1513"},"modified":"2013-07-24T10:48:46","modified_gmt":"2013-07-24T20:48:46","slug":"tony-gemignani-interview-pizza-expo","status":"publish","type":"post","link":"http:\/\/legendsofpizza.com\/blog\/tony-gemignani-interview-pizza-expo","title":{"rendered":"Tony Gemignani Interview at Pizza Expo"},"content":{"rendered":"
\"Tony<\/a>
Tony Gemignani at Pizza Expo<\/figcaption><\/figure>\n

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\"Tony's<\/a>
Tony’s Pizza Napoletana<\/figcaption><\/figure>\n

Tony Gemignani, always has something going on. I got a chance to chat with him recently.
\nWe talked all about pizza….<\/p>\n

Tony discusses his latest concept for pizza called Capo’s. \u00a0This is a Chicago styled pizzaeria based on the prohibition era.
\nThey specialize in deep dish Chicago pizza and have a whiskey bar as well as many different Chicago style Italian dishes.Tony explains when you look at the pizza industry, Chicago is making a new wave.<\/p>\n

Tony’s got a new book coming out next year. He’s opening two new restaurants, one in California and one in Las Vegas.
\nBoth restaurants will be opening at the end of the year. He’s also doing something pizza related for Hollywood.<\/p>\n

Yeah you heard that right, Hollywood!<\/p>\n

This guys got a lot on his plate! How does he have time for all of these projects. \u00a0How does he do it, I just had to know.<\/p>\n

“I barely sleep, I just love it”, he stated sheepishly. “I always thought the independent operator could make a statement in this industry, and we are…”<\/p>\n

I wanted to know if he still keeps making pizza. I mean how does he have time for all of his projects and still be a hands-on pizza operator.<\/p>\n

“When you come to Tony’s (Tony’s Pizza Napoleletana<\/a>)<\/strong> you’ll see me behind the line. There are a few things\u00a0we introduced to Tony’s. I think I said a few years ago Detroit was going to make a big impact. I brought that to the Tony’s menu, Detroit style, about a year and a half ago. That style is one of the hottest styles on the Expo floor.A few years ago it didn’t exist.
\nLast year a guy won\u00a0best pizza in the world<\/a>. <\/strong>Now everyone is talking Detroit.So we’ve introduced a couple of styles: St. Louis and Detroit. Places that most people don’t think existwhen it comes to pizza, but, if you do it right, it can be pretty awesome.
\nSo we launched that about a year and a half ago.<\/p>\n

That’s been a big part of the program at Tony’s because we have every style.
\nIt’s crazy to go to Tony’s now and get 11 styles of pizza…”<\/p>\n

\"Tony<\/a>
Tony’s Back<\/figcaption><\/figure>\n

Here’s a video interview. I recorded of Tony at Pizza Expo. Tony was very honest and forthcoming in his responses.<\/p>\n

Tony was a super star at Expo. Everyone wanted to speak with him. I was very appreciative that he was able to<\/p>\n

spend some time with me….<\/p>\n

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