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This week, we start our Pizza Expo Interview Series from the show floor at Pizza Expo 2025. We kick off this special edition of The Hot Slice Podcast with two operators who were inspiring speakers at this year’s show. They are:

Eric Redfield, co-owner of Camporosso in Fort Mitchell, Kentucky. We caught up with Eric a day before he gave a powerful keynote address on his Purpose-driven business that had the room in tears. Watch his entire keynote address. Camporosso was Pizza Today’s 2024 Pizzeria of the Year.

Jonathan Fell and Zachary Black, along with Jonathan’s father Marty who founded Jason’s New York Style Pizza in Bangor, Maine, 1997. Jonathan and Zachary brought fresh energy as new speakers this year with a session called “Innovate to Elevate”. We talk business, longevity and continuing the legacy.

Stay tuned as we continue our interviews from Pizza Expo 2025.

Check out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub.

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Alaska native Beau Schooler has been on the James Beard Foundation’s radar for years. This spring, Schooler is nominated for Best Chef in the Northwest and Pacific region, and he’s cooking at the James Beard Award after party on June 16 in Chicago.

When he’s not rubbing elbows with a who’s who of the restaurant industry, Schooler is executive chef at Juneau, Alaska-based In Bocca Al Lupo, which serves Alaskan cuisine “through the lens of an Italian restaurant.” The dinner menu at In Bocca Al Lupo includes nine or 10 wood-fired pizzas at any given time, though Schooler says getting kiln-dried wood to run the oven can be a challenge since the restaurant is in a coastal rainforest. Other challenges include receiving fresh produce by barge and balancing local expectations with dreams of global cuisine.

You won’t want to miss Schooler discussing how he blends the cuisines of Alaska, Calabria and the Philippines to create a one-of-a-kind menu that draws diners from across the globe and across the street.

Learn more about In Bocca Al Lupo at https://www.inboccaallupoak.com/ and on Instagram at https://www.instagram.com/juneaulupo.

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In June, Frank Pepe Pizzeria Napoletana turns 100. The iconic New Haven pizzeria continues the legacy of Frank Pepe, who opened New Haven-style "abeetz" restaurant on the now famous Wooster Street in New Haven, Connecticut in 1925. On this week’s episode, we chat with Kevin Gagliard, Vice President of Operations for Frank Pepe Pizzeria Napoletana.

He shares how the family has maintained the culinary heritage and legacy of the century-old pizzeria, while strategically growing the business. Today Frank Pepe Pizzeria Napoletana has 17 locations in Connecticut, Massachusetts, Maryland, Virginia, and South Florida. See how the legendary pizzeria plans to celebrate the momentous occasion. Find out how the century-old pizzeria has stayed relevant in a changing pizzeria landscape. Get insights on the operations of an extremely high volume pizza business.

Pepe’s success story includes:

A Legacy of Quality: The iconic, 14-foot coal-fired ovens, signature white clam pizza, and commitment to authentic, high-quality ingredients.

Family-Run Resilience: How generations of the Pepe family have navigated changing times, from the Great Depression to the rise of modern restaurant operations.

Cultural Impact: Pepe’s helped put New Haven-style pizza on the map, influencing America’s love affair with pizza while maintaining its artisanal roots with its crispy yet chewy, slightly charred crust.

National Appeal: Frank Pepe’s has amassed a legion of fans around the country and is a beloved brand of celebrities, including actor Paul Giamatti, former president Bill Clinton, Henry Winkler, and more.

Learn more about Frank Pepe Pizzeria Napoletana at https://pepespizzeria.com/ and on Instagram https://www.instagram.com/frankpepepizza/ .