Chris’s life changed when he relocated to Phoenix and started supplying mozzarella cheese to a pizza restaurant. He had the chance to learn about catering operations before trying his hand at making pizza in a wooden pizza oven.
When he was making pizza in a wooden oven at the catering event, Cosco, one of the attendees, offered him a small space in the corner of his shop to sell and make pizza there. He started selling customers Margherita, Marinara, and one special pizza from the corner of the grocery store. In the city, his pizza gained a lot of popularity. Then, in 1988, he had the bright idea to hone his pizza-making talent and turn it into a lucrative full-time career.
Chris Bianco then put in a lot of effort to save money so that he could fly to Italy to hone his pizza-making abilities. Finally, he took a trip to Italy and spent six months there studying. He relocated to Santa Fe, New Mexico, upon his return to the US, where he spent three years working in an Italian restaurant. He eventually made it back to Phoenix in 1994, where he opened Pizzeria Bianco, a pizza restaurant, in the Town & Country Shopping Center mall.
After Pizzeria Bianco was a success, he opened Bar Bianco in 1997. He continued to have career success after that. He received the James Beard Foundation Award for Best Chef Southwest in 2003. Then, in 2005, he launched Pane Bianco, a new business division. About four miles from Pizzeria Bianco, on Central Avenue, there is a lunch and sandwich shop.
Due to his asthma, doctors advised him to stop cooking in 2010. Oven and flour caused breathing problems for him. The task of making pizza is then handled by Chris’s brother Marco Bianco.
After getting married, he opened the Simply Italian Restaurant in 2013. He opened Tratto, a restaurant that doesn’t serve pizza, right next to Pizzeria Bianco in May 2016. Then he published “Bianco: Pizza, Pasta, and Other Food Like” in his cookbook. It was July 25, 2017. Chris now leads a semi-retired chef’s life.
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