Kevin Konn

Kevin was born on March 15, 1981 in Pittsburgh Pa.  At age 18, Kevin started making New York style pizza and continued while he attended the University of Pittsburgh until the age of 22.  

 

In 2003 Kevin left University of Pittsburgh to attend Pennsylvania Culinary Institute le Cordon Bleu school for culinary arts.  Kevin started learning Neapolitan pizza in 2004 under the tutelage of Ron Molinaro at il Pizzaiolo in Mt. Lebanon Pa.

 

Kevin went to work at Via Tribunali in Seattle Washington in 2006 continuing his work in Neapolitan pizza.  In 2009, Kevin rejoined Ron Molinaro at il Pizzaiolo to become head Pizza Maker.  In 2015, Kevin joined Team Polselli in affiliation with Manzo Foods to attend and compete in the International Pizza Expo in Las Vegas.  Kevin first started learning the craft of Roman Pizza from Massimiliano Saeva in 2015 and continued to hone the craft and represent Team Polselli in the pizza expos.  

 

In 2018, Kevin opened Romulus Pizza al Taglio in Pittsburgh’s Strip District as a 1 year incubator in the Pennsylvania Market food hall.  Romulus was a Roman Pizza by the slice concept created to test and inundate the Pittsburgh and national market with the Roman Pizza style.  In 2019, Kevin started working with master baker, Anthony Ambeliotis at Mediterra Bakehouse to advance his knowledge in the science of dough and baking while helping build their Roman Pizza program.  

 

Kevin has been teaching and consulting with the Roman Pizza Academy since 2018.  He has taught and mentored a multitude of students from different backgrounds including James Beard nominated chefs and Hells Kitchen contestants.  Kevin has consulted for various companies in cities including New York, Miami, Houston, Seattle, Cleveland, Washington DC, Newark, and Kona Hawaii. You can follow Kevin’s work on Instagram at @romanpizzaacademy and @cubbydoughboy.