Bruno’s Pizzeria In Santa Fe, New Mexico: Meet The Chef

Jun 30

Bruno’s Pizzeria in Santa Fe, New Mexico, is a delightful experience, set in the vibrant Railyard District with a cozy, family-run vibe and the aroma of wood-fired pizza. Their New York-style pies, crafted with a fifth-generation family dough recipe and baked in a 900-degree wood-fired oven for 90 seconds, deliver a perfect balance of crispy, chewy crust and bold flavors like the Il Diavolo or IPA-infused crust. Many consider Bruno’s the best in New Mexico for their authentic, hand-slung dough, high-quality ingredients, and innovative offerings like giant "Full Moon" 20-inch slices and vegan options, earning them a top spot among locals and visitors.

Tell us about what your morning routine looks like, and how you like to end your day?

I start early. Dough is alive, and if you don’t respect its rhythm, it won’t respect yours. I’m usually in the kitchen before sunrise, checking yesterday’s fermentation, mixing the new batch, and feeding the oven with wood. Mornings are quiet—it’s just me, flour, and music. At night, I like to end slow. Maybe a plate of pasta, a grappa, or my grandfather’s homemade wine—something that reminds me why I started this in the first place.

Do you have any awards or achievements you’d like to mention?

Yes—and I’m incredibly proud of it. As a third-generation pizzaiolo, I carry forward a legacy. Bruno’s has been consistently ranked in the Top 3 for New York-style pizza in New Mexico by the Washington Post, and being named ‘Best Pizza in New Mexico for 2025’ by 5 Reasons to Visit is a major honor. But honestly, what means the most is when someone from Brooklyn or the Bronx walks in, takes a bite, and says, “Yeah… this tastes like home.” We bring people together through food.

Do you have a favorite chef that you look up to and what advice would you give to aspiring chefs?

Absolutely—my grandfather, who was an Italian immigrant. He was a pizzaiolo and later a chef, a boxer, a stubborn Italian who taught me everything I know. As a third generation pizzaiolo, I see myself as the bridge between his traditions and the next generation’s innovations. His advice was simple: “Don’t cut corners. Make it like you’re feeding your family.” That’s what I tell young chefs, too. Stay humble, respect the ingredients, and know that repetition builds mastery.

What do you typically cook at home?

I’m a pasta guy through and through. Spaghetti aglio e olio, lasagna layered with béchamel, or just fresh tomato sauce over rigatoni. My cooking at home is slower, more relaxed, but still rooted in tradition. And there's usually crusty bread on the table, too.

What’s a food trend that you’re loving right now and why?

I like the move back to simplicity—people embracing fermentation, natural leavening, and whole ingredients. There’s something satisfying about food that takes time and tells a story, an brings people together.

What’s the strangest food combination you’ve ever tried? And, did you like it?

I once tried a Nutella and gorgonzola sandwich. Sounds insane—but it was weirdly good. Salty, funky, sweet… it shouldn’t have worked, but it did.

What drink do you enjoy most?

I’ve got a top three:

An extra dry dirty martini—cold, briny, perfect with a slice.
Grappa, for the bite and the ritual.
And my grandfather’s homemade red wine, which we still make in small batches from his old method. That one’s special.

Have you ever cooked for a celebrity? Do you have a story to tell?

We had a few well-known faces wander in while they were shooting a movie here in Santa Fe. One actor—can’t name names—came in for just a slice, then stayed and tried four more. He ended up posting about our “Il Diavolo” and called it “a knockout.” I’ll take that compliment.

What’s your Instagram so readers can follow you?

You can follow us at @brunosbiz1 and @punchyzbiz1. That’s where we post new pies, behind-the-scenes shots, and sometimes a sneak peek into what we’re testing in the kitchen.

Why should readers visit Bruno’s Pizzeria in Santa Fe, New Mexico?

Bruno’s is more than a pizzeria—it’s a taste of New York in the heart of Santa Fe. We’re a 3rd, 4th, and 5th generation Italian family-owned and operated pizzeria, and we stick to the roots: big 20” pies, hand-tossed dough, bold flavor, and that perfect foldable slice. To us, New York pizza is perfect just the way it is—and we never stray from that tradition. But being Italian and serving a slice of New York isn’t the whole story—we’re also proud New Mexicans. And the only twist we ever make is a respectful one: the addition of fresh, locally roasted New Mexico Chile. Our signature? A sweeter, smoky New Mexico roasted red chile that complements the pie without changing its soul. It’s our way of honoring where we are, while staying true to where we came from and still serving up the true NY Pie. We’re proud to be part of the Railyard District—it’s creative, it’s local, and it’s where food and culture come together.

Our other location, Punchy’Z Pizza AKA "The GOAT" at Brew Lab 101 in Rio Rancho brings in all of the East Coasters. This place is lively, upbeat, and we are serving up what we love—real New York-style pizza with that energy and flavor you can’t fake.

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