Meet the Professor Behind the Pizza
At Professor Pizza, every slice tells a story. And Chicago, the classroom is open.
Tony Scardino—better known as Professor Pizza—is the Chicago chef redefining what it means to serve world-class pizza. Born into an Italian-American family where food was love and the kitchen was the heart of every gathering, Tony’s culinary journey started with watching his mother stir sauce, his grandmother roll meatballs, and his aunts bake cookies.
That passion turned into a profession, leading him through Chicago icons like Publican Quality Meats, Au Cheval, Formento’s, and Table Donkey and Stick before his roots called him back to the food that inspired him most: pizza.
A Pizza Champion
Determined to master the craft, Tony trained under 13-time World Pizza Champion Tony Gemignani and 2-time World Pizza Champion Laura Meyer at San Francisco’s International School of Pizza.
He went on to compete in the International Pizza Challenge in Las Vegas and Atlantic City, cementing his place among the world’s top pizzaiolos. That expertise—and the nickname that began as a hashtag after a DePaul University lecture—gave rise to Professor Pizza.
Education in Flavor
Today, Tony is celebrated across Chicago for his dedication to the craft of pizza. From Detroit-style pizza to Grandma crust to the city’s beloved cracker-thin tavern style, his menu is both nostalgic and innovative—made with the precision of fine dining and the soul of family tradition.
Professor Pizza isn’t just food; it’s an education in flavor, fun, and the kind of impact that lingers long after the last bite.
The Legend Of Tony Continues...
Whether you’re enjoying a pie from the West Loop rooftop at Tetto, grabbing carry-out, or spotting his pizzas backstage in Chicago’s comedy clubs—served to legends like Sebastian Maniscalco, Kevin James, and Bert Kreischer—one thing is certain: Tony Scardino has made his mark as one of the best pizza makers in Chicago.
