bio roberto caporuscio, director
Roberto Caporuscio was born and raised on a dairy farm in Pontinia, Italy, an hour outside of Naples, where he first developed his culinary skills producing and selling cheese. However, it was in Naples, where Roberto went to study the art and craft of Neapolitan pizza-making, with the most talented pizza masters.
After training with the best, Roberto came to the United States where he opened several successful pizzerias he became an American in 1999 in Pittsburgh, PA and opened two Regina Margarita pizzerias and Roberto’s pizza. After 2007 he moved to ridgewood, NJ and opened Amano Pizza.He ultimately settled in New York City in 2009, and established Kesté Pizza & Vino. Kesté, meaning “this is it” in the dialect of Naples, is an authentic Neapolitan pizzeria located at 271 Bleecker Street, in the heart of Greenwich Village. At Kesté, pizza fans can indulge in an expansive assortment of 40 traditional and creative wood-fired Neapolitan style pies, crafted from the finest ingredients, including homemade mozzarella.In February 2012, Roberto collaborated with his mentor, Antonio Starita, and opened Don Antonio by Starita, a Neapolitan pizza restaurant located at 309 West 50th Street, in Midtown, Manhattan, followed by a second location at 102 West Paces Ferry Road NW, in Buckhead, Atlanta. Don Antonio’s menu showcases more than 60 pizzas, including, red, white and specialty pizzas, an assortment of gluten free pizzas and several vegetarian and vegan options.
Roberto has become one of the most highly praised pizza chefs amongst his peers and in the media, critically acclaimed as “#1 Pizza in New York” by New York Magazine, “Best Pizza” in New York State by Food Network Magazine and among the top 25 “Best Pizza Places in the US” by Food and Wine.
A passionate advocate of the Neapolitan Pizza Industry, Roberto serves as U.S. President of PAF Pizza Academy Foundation, the elite Italian governing body teaching the 300-year-old art of Neapolitan pizza making, and certifies adherence to authentic procedures. The pizza maestro is called upon by numerous restaurants throughout the United States, for private consultations, and conducts an intensive, ten day Neapolitan pizza-making course at which he issues APN certification to aspiring Neapolitan pizza makers/restauranteurs around the world.
Currently, Roberto is the president and owner of Keste Pizza & Vino where he teaches the art of cheese making at the Fulton location’s pizza school.