Pizza Today - September 2015 - 12

expo spotlight

2016 Pizza Expo Keynotes
with BILL OAKLEY

Keep in Touch
with Pizza Expo
Anywhere!

hough you know International
Pizza Expo as a few days of complete pizza-focused mayhem, you don't
have to be on the show floor in Vegas to
be in touch with what's going on with
us. We know it's a whirlwind from the
moment you arrive to the second you
leave, so now is the time to start gearing up for it and making your plans to
attend.
Want to know what's going on with
the world's oldest, largest and most prestigious pizza event? Simply follow us on
Facebook and Twitter to stay abreast of
the latest news and sneak previews.
Find us at twitter.com/pizzaexpo and
facebook.com/pizzaexpo. Check our
social pages often, because we share the
newest information there.
Speaking of new information, as
you will see by reading the text at the
right, we will have not one, not two, but
three keynote speeches at International
Pizza Expo 2016! That's right: Tuesday,
Wednesday and Thursday are more full
of events than ever before. Our third
speaker, Tony Gemignani, is just the
man to lead us into new territory with
Thursday keynotes. He brings an unparalleled wealth of operational experience
and credibility and is sure to wow the
crowd. What's not to love about three
days of keynotes?
Don't delay in punching your ticket
to attend this can't-miss industry event.
Find out more at PizzaExpo.com. We'll
see you in Vegas!
Best Regards,
Bill Oakley

1 2 / P I Z Z AT O D AY. C O M / S E P T E M B E R 2 0 1 5

FREE FOR ALL REGISTERED ATTENDEES
Keynote 1 Fabio Viviani
Celebrity Chef and Restaurateur
Tuesday, March 8: 7:45 - 8:45 a.m.
A native Florentinian, Fabio Viviani
began working first
at a bakery at age 11
and then at various
Florence restaurants
during his teenage
years. He trained under top Italian chefs,
including the iconic Simone Mugaini, then
owned and operated five restaurants, a farm
house and two nightclubs by the time he
was 27. Fabio then moved to Ventura County,
California, where he opened Café Firenze and
started a now-multi-faceted North American
career. He's appeared on "Top Chef: New
York" and "Top Chef: All Stars" and become
a regular guest on network television shows.
An online magazine, three cookbooks, his own
line of ceramic cookware and a wine collection are among his other projects. Meanwhile,
his growing list of U.S. restaurants includes
Siena Tavern with locations in Chicago and
Miami, where various pizzas help anchor the
menu. He'll recount his life in Italian cuisine
during this session on the first Exhibit Hall day
at Pizza Expo.

Keynote 2 - Adam Goldberg
Co-founder and Co-owner,
Fresh Brothers Pizza-Salad-Wings
Wednesday, March 9: 7:45 - 8:45 a.m.
Rapid growth has
always been the goal
at Fresh Brothers.
Launched with a
single store by Adam
and Debbie Goldberg
in 2008 in Manhattan
Beach, Calif., Fresh Brothers focuses on key
trends: an upscale menu, customer retention, technology and an emphasis on pick-up,
delivery and catering. By 2012, they'd grown
to eight units, with $11 million in revenues,
and were named Pizza Today's Independent

Pizzeria of the Year. Today, there are 14 locations, with major expansion planned for 2016.
Hear how Adam left his career with national
television networks to found Fresh Brothers
-a company that in a very short period of
time has carved a niche in the ultra-competitive metro Los Angeles market.

Keynote 3 - Tony Gemignani
World-champion Pizzaiolo
and Pizzeria Owner
Thursday, March 10: 7:45 - 8:45 a.m.
Tony Gemignani is in the eyes of many the
current face of U.S. pizza. He's won
11 world titles for his
pizza making and
acrobatic doughspinning routines,
authored or coauthored three books
(including 2014's
The Pizza Bible), appeared on several national TV networks and
is an owner in 13 pizzerias. His first, Tony's
Pizza Napoletana, opened in 2009, has been
named America's best pizzeria by USA Today,
the Travel Channel and Forbes. Tony also runs
the International School of Pizza, where he
certifies chefs from all over the world and
teaches a variety of pizza-making styles, many
of which simultaneously appear on the menus
at his restaurants. He also teaches the Making Pizzas With Tony Gemignani workshops
annually at Pizza Expo. Tony will share his
25 years of past experiences and his forecast
for our industry - as well as hand out a free
trip to Italy for the 2016 World Pizza Championships to a lucky attendee - as the final
day of Pizza Expo 2016 gets started.

@pizzaexpo
PizzaExpo.com

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Pizza Today - September 2015

Table of Contents for the Digital Edition of Pizza Today - September 2015