Adriana Davis’, Head Chef at Double Zero Pie & Pub, love for food started as a young girl she when was inspired by her Mother and Aunts cooking on her Grandfather's farm. Through these memories, Adriana found her passion for the culinary arts. Upon the transition to Las Vegas, Adriana’s eyes and palate were exposed to so many award-winning chefs and restaurants. Through a friend and a co-worker, Adriana was introduced to world champion Pizzaiolo Michael Vakneen, who has taken Adriana under his mentorship and helped her grow as a leader and amazing Pizzaiolo. Here she is leading an amazing team making some of the best pizza in the city.
Chef Adriana shared, “My time here at Double Zero has been an extraordinary experience, Chef Michael has taken me under his wing and we are so excited about what direction the restaurant is headed, our growth and evolution. We have set some pretty big goals we want to achieve; to be recognized in the world's top 50, not only for pizza but as a restaurant, catch the attention of the James Beard Foundation, and put ourselves on the map. We are looking forward to taking the world by storm.”
I am happy to get the chance to talk to Chef Adriana at the Las Vegas Pizza Festival, discussing her Tokyo-inspired pizza concept at Double Zero Pie and Pub.
Highlight:
Chef Adriana shares a brief description of the unique Neo-Neapolitan Tokyo-inspired pizza concept.
We also discuss preparing pizza in an Ooni oven for the festival, preparedness with multiple Ooni ovens ensures perfect, consistent heat throughout the pizza-making process.
Chef Adriana shares the joy and challenges of the roller coaster ride of opening a restaurant.
The importance of repetition and practice in achieving consistency.
Chef Adriana's message to the world: Continuously pursue what you love, and find satisfaction in making others happy through your craft.
