Tony Gemignani

Chef
Tony Gemignani

San Francisco

About Tony Gemignani

Tony Gemignani is the chef/co-owner of sixteen pizzerias across the country. He has been featured in notable publications and television shows. He has had a passion for the pizza industry since 1991. His humble beginnings began at his brother’s acclaimed Pyzano’s Pizzeria in Castro Valley. Fresh out of high school, he took on the task of a pizza thrower and soon began entertaining the restaurant crowds with his wily tricks. A few years later, he entered into his first pizza throwing competition in Las Vegas and quickly became the top pizza thrower in the world.

Where I Go Out

At My Venues

The Jersey
$$, Happy Hour, Outdoor Seating, Pizza, Full Bar, Italian, Bar, Telegraph Hill
"This is what partially inspired my restaurant, Jersey. I love it because I don't like pizza that is too cheesy. This pizza has sauce on top of the cheese, along with some garlic oregano oil. It tastes like home... but better. Thanks, Tony."
Margherita pizza
$$, Happy Hour, Outdoor Seating, Pizza, Full Bar, Italian, Bar, Telegraph Hill
"This is honestly one of my favorite pizzas in San Francisco. The dough is excellent and yeasty with a great amount of salt, and the char from the oven gives it a great flavor. The sauce is simple but the fior di latte mozzarella is excellent, and the dough doesn't get limp or soggy like other pizzas."
Margherita pizza
$$, Happy Hour, Outdoor Seating, Pizza, Full Bar, Italian, Bar, Telegraph Hill
"SF has so much pizza and most of it is very good, but if I had to pick one, I would go with Tony’s. It’s crispy, wood-fired, and has a great simple sauce with just the right amount of cheese. There is usually a pretty long wait, so be prepared. The meatballs are really good, too!"
Cal Italia
$$, Happy Hour, Outdoor Seating, Pizza, Full Bar, Italian, Bar, Telegraph Hill
"The crust on this pizza is top-notch. I like the combination of sweet and salty, and it is texturally great as well. The Cal Italia comes with asiago, mozzarella, imported Italian gorgonzola, Croatian sweet fig preserve, prosciutto di parma, Parmigiano, a balsamic reduction, and lastly, no sauce."