Tony Gemignani is an American pizzaiolo, restaurateur, author, and educator widely regarded as one of the most influential figures in contemporary pizza. Born and raised in California, he began his culinary journey in the early 1990s working in his family’s pizzeria, where he developed a deep passion for dough, regional styles, and traditional pizza-making techniques. Over time, he travelled extensively to Italy and other regions, studying diverse methods and building a comprehensive understanding of global pizza traditions. In 2009, he opened Tony’s Pizza Napoletana in San Francisco’s North Beach, a restaurant dedicated to showcasing multiple regional pizza styles under one roof.

The project became widely recognised as a benchmark for quality, technique, and authenticity in modern pizza culture. Beyond his restaurants, Gemignani has built a strong reputation as an educator and mentor, training thousands of chefs through his pizza school and shaping a new generation of pizzaioli. He is also an established author and global speaker, known for sharing his expertise and promoting pizza craftsmanship worldwide. His career is marked by widespread industry recognition and enduring influence within the international pizza community.