USSUB 2006

U.S. Navy Submarine, 2006

Pizza di Joey, LLC takes the utmost pride in serving superior quality, NY-style brick oven pizza to its customers. Founder and CEO, Joey Vanoni, crafts pizza by combining authentic recipes and traditional baking techniques with fresh, seasonal ingredients sourced from farms and markets in the greater Baltimore area.

Joey was born and raised in Perth Amboy, New Jersey and learned the culinary art and science of pizza baking on a coal fired, brick oven in one of the country’s first pizzerias founded in 1930. After high school, Joey enlisted in the United States Navy. In his eight years of active military service, Joey has traveled far and wide, serving on land and at sea aboard submarines. In his travels, Joey’s passion for baking pizzas grew into a way for him to help boost morale among his fellow service members; a small taste of home quickly became an eagerly awaited, weekly tradition. Joey has baked pizzas everywhere from hundreds of feet under the sea, to the hills of Afghanistan. Now, after nearly decade of service, Joey is bringing his authentic, NY-style pizza to the streets of Baltimore.

AFG 2010 copy

Afghanistan, 2010

Joey remains dedicated to serving and helping those who have served and defended our country, freedoms, and the American spirit. Pizza di Joey employs veterans and disabled veterans to ensure that meaningful employment is afforded to those who have sacrificed so much in order to guarantee that Americans can safely indulge in simple pleasures, like pizza.

Baltimore City, 2014

Tomas Ruperto II, Joey’s lifelong best friend and business partner, brings more than ten years of extensive experience in the food and beverage industry to Pizza di Joey. Tomas graduated from Johnson and Wales University with degrees in culinary arts and food service entrepreneurship and went on to become wine director/manager at The Capital Grille, an upscale, award-winning steakhouse in New York City. During his time with The Capital Grille, Tomas became a certified company trainer, helping to open two new restaurant locations. Aside from being a co-founder and COO for Pizza di Joey, Tomas is currently employed with another acclaimed, fine-dining steakhouse located in New York City.

Tomas shares Joey’s entrepreneurial spirit and together, the two successfully balance a passion for cooking with innovative business strategies, industry best practices, and creative concepts that ensure consistent, high quality food and complete customer satisfaction.

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