Meet the Chefs: Bruno’s Pizzeria in Santa Fe, New Mexico

We sat down with Chef Vincenzo, a third-generation pizzaiolo, and Chef Angelo, a fourth-generation pizzaiolo, of Bruno’s Pizzeria in Santa Fe, New Mexico. Bruno’s pays homage to Nonno Giordano Bruno, who journeyed from Milano, Lombardia, to New York and forged a life as a master pizzaiolo. The restaurant channels his Italian roots—honoring traditional technique, regional flavor, and the warm, family-first spirit he brought with him—into every wood-fired pie.

Bruno’s Pizzeria in Santa Fe, New Mexico: Meet the Chefs

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

Vincenzo: 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.
Angelo: I’m usually in by first light to shape dough and prep toppings. Evenings I unwind with a simple plate of pasta and a glass of my dad’s wine—quick, comforting, and honest.

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

Vincenzo: 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, our Doppio Black Pizza was named best pizza in New Mexico, and we were also homered to be named ‘Best Pizza in New Mexico for 2025’ by 5 Reasons to Visit was 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. Our Doppio Black was also named ‘Best Pizza in New Mexico.’
Angelo: Proud to work here and to carry the family craft. This year we were chosen Best Authentic Italian Restaurant in New Mexico—being recognized for authenticity means a lot to all of us.
Do you have a favorite chef that you look up to and what advice would you give to aspiring chefs?
Vincenzo: 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.
Angelo: As a fourth-generation pizzaiolo, my biggest influences are my dad and Nonno. Their advice—work hard, respect the dough, and don’t rush technique—sticks with me. Keep learning, be patient, and never stop tasting.

Bruno’s Pizzeria in Santa Fe, New Mexico: Meet the Chefs

What do you typically cook at home?

Vincenzo: 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.
Angelo: The perfect Sunday spaghetti dinner—long simmered tomato sauce, hand‑rolled meatballs, al dente spaghetti, a drizzle of good olive oil, fresh basil, and lots of grated Pecorino. Family around the table, no rush.

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

Vincenzo: 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 and brings people together.
Angelo: I agree—there’s a real appreciation for slow techniques like sourdough and long ferments. It makes food more interesting and meaningful.

Bruno’s Pizzeria in Santa Fe, New Mexico: Meet the Chefs

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

Vincenzo: 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.
Angelo: Pineapple and soppressata on a slice once odd, but the sweet‑savory contrast surprised me. Not my everyday choice, but interesting.

What drink do you enjoy most?

Vincenzo: I’ve got a top three: An extra dry dirty martini—cold, briny, perfect with a slice. Grappa, for the bite and the ritual. My grandfather’s homemade red wine, which we still make in small batches from his old method. That one’s special.
Angelo: My go‑tos are a dirty martini with a slice, a neat grappa after service, and our family red for special moments.

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

Vincenzo: 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.
Angelo: A few cast and crew stopped by during shoots. One actor came back twice in one night—loved the pie and the energy. Good pizza makes people come back.

What’s your Instagram so readers can follow you?

Follow us at @brunosbiz1 and @punchyzbiz1 for new pies, behind‑the‑scenes shots, and sneak peeks of what we’re testing in the kitchen.

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

Vincenzo: Bruno’s is more than a pizzeria—it’s a taste of true New York Italian cuisine in the heart of Santa Fe. We’re a 3rd, 4th, and 5th generation Italian family‑owned and operated restaurant, and we stick to our roots: hand‑tossed dough—the gold standard—foldable 20" pies, calzone, meatballs, and house‑made pasta for customers to cook at home. Located in the creative Railyard District, Bruno’s brings craft, community, and real NY flavor together. Our other location, Punchy’Z Pizza (aka “The GOAT”), run by Angelo at Brew Lab 101 in Rio Rancho, brings in East Coasters with a lively, upbeat vibe—same authentic New York‑style pizza energy and flavor you can’t fake.
Angelo: Visit for authentic New York Italian, family recipes, and local heart. We use hand‑tossed dough, wood‑fed heat, and family favorites to honor both our roots and our place. Great pizza, good people, and the Railyard vibe—plus Punchy’Z at Brew Lab 101 in Rio Rancho for the same energy.

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