As the executive chef of Pizza Antica, chef Bradley Ceynowa oversees the restaurant’s four California locations: Lafayette, Mill Valley, Santa Monica, and Santana Row. Ceynowa brings over 14 years of restaurant experience to his role at Pizza Antica. In 1993, he graduated with honors from San Francisco’s California Culinary Academy. Upon completion, Ceynowa spent 12 years in Sweden where he honed both his cooking and baking skills. It was there that he developed a deep appreciation of pure, local flavors, as well as the intrinsic connection between a culture and the region’s food. Upon returning to the United States in 2008, Ceynowa took a position at Camino in Oakland where he remained for nearly two years, mastering the craft of the wood-fire oven and open fire cookery. There, he gained experience working with local farms and cooking with seasonal produce. At Oakland’s Boot and Shoe Service, Ceynowa found his true calling making pizza and other Italian-inspired dishes. Under the tutelage of respected pizzaiolo Colin Etezadi, Ceynowa learned to craft the perfect dough and assisted in the creation of the restaurant’s menus. In 2011, Bradley moved to San Francisco to be the sous chef at Michael Tusk’s Cotogna. There, he continued to expand his culinary repertoire, becoming skilled at butchery and pasta making.
Now comes Pizza Antica. As the executive chef, Ceynowa oversees the daily operations of all locations. His depth of knowledge and diverse kitchen experiences are seen in his development of the restaurant’s menu. With new dishes such as slow roasted lamb shoulder with farro, artichokes and fava beans,as well as the spring onion, pancetta, parsley and marjoram pizza, Ceynowa focuses on the seasonality and vibrancy of local products. When asked what guides his cooking, Ceynowa says, “My philosophy stems from a simple approach, using superb ingredients, and never masking flavors or overcomplicating preparations.”
As the Founding Partner of Bacchus Management Group, Tim Stannard oversees a collection of thriving restaurants, including Michelin-starred restaurants Spruce in San Francisco and The Village Pub in Woodside; Café des Amis in San Francisco; Mayfield Bakery & Cafe in Palo Alto, and four Pizza Antica locations (Lafayette, Mill Valley, San Jose, Santa Monica). In 2008, he launched Roast Coffee Company, an artisanal coffee roasting company offering single origin and estate coffee beans from around the globe. In addition to his restaurant ventures, Stannard has also worked with some of the world’s finest distillers and wine makers to produce a selection of proprietary spirits and wines, including a single barrel Kentucky bourbon, single malt scotch, Willamette Valley pinot noir, German riesling, and will add a selection of seasonal gins to his portfolio in 2012. A long-time proponent of the local food movement, Stannard’s restaurants take their food philosophy one step further through a partnership with SMIP Ranch (SMIP is an acronym for Sic Manebimus In Pace, Latin for “thus we will remain in peace”), located in the hills above Woodside. Approximately 80 percent of Bacchus’ restaurant produce comes directly from five acres of the ranch’s land, all of which is grown without the use of synthetic pesticides, herbicides, or fertilizers. This collaboration with the land owners and farmers allows Bacchus to demonstrate its allegiance to the global effort for earth stewardship and safe, sustainable food while providing guests with the freshest fare possible. Stannard’s recipe for success – four star food, wine and service – is gleaned from years of hard work and a deep passion for the business.
As a founding Partner and Director of Operations for Pizza Antica, Brannin Beal is responsible for the day-to-day workings of the business. Beal began his restaurant career working for the Real Restaurant Group. In his eight years with them, highlights included managing the famed Fog City Diner and Betelnut, which he helped open in 1996. Beal then went on to become General Manager of PlumpJack Squaw Valley where he oversaw all operations for the hotel, its conference and special events business and dining facilities. Prior to joining Bacchus Management Group Beal was the Director of Operations for the Real American Restaurant Group, overseeing all of their restaurants, including the Tomatina group of restaurants, Postino, Bistecca and Fog City Diner. When approached in 2002 to collaborate on a new pizza restaurant, Beal was game and had a pivotal role in developing and launching Pizza Antica.
Andrew Green is the Wine Director for Pizza Antica, along with The Village Pub in Woodside and the soon-to-be-opened Spruce in San Francisco. Green enjoys teaching others about wine as much as he loves drinking it. He hosts daily blind tastings for restaurant staff and encourages sommeliers, managers and servers to pursue wine education outside of the workplace. Green's expertise earned The Village Pub The Wine Spectator's Best of Award of Excellence in 2001. He travels regularly throughout the wine regions of the world, meeting with winemakers large and small. He has completed the Court of Master Sommeliers Advanced Certificate Exam and is working towards earning the title Master Sommelier.