Meet the Team

Anthony Iannone grew up in his family’s restaurant in Long Island.

After graduating from Johnson & Wales he went on to become the Head Chef for the Bice Restaurant Group in New York which led him to various cities throughout the US.

He later moved to Perth, Australia to work with Sorrento Restaurant and then Vaticano Restaurant in Mexico City. In 2000, he came to Chicago to start a Boar’s Head Brand Distribution hub. However, you can’t keep a chef out of the kitchen for long. He began teaching classes where he honed his passion for education.

Opening The North American Pizza and Culinary Academy was a natural progression in his lifelong journey of food.

Born and raised in the western suburbs of Illinois, Chef Dan discovered his passion for cooking early on. After high school, he pursued culinary training at a local trade school before enrolling at Johnson & Wales University in Rhode Island, where he graduated with a degree in culinary arts. His career took him to California, where he honed his skills under a French chef, and later back to Chicago, working in respected kitchens such as Pinstripes, Francesca’s, and Parker’s, while also helping to open new restaurants.

At the North American Pizza & Culinary Academy, Chef Dan found a deep interest in the science of baking. His dedication led him to Italy, where he became a certified Master Instructor through the Scuola Italiana Pizzaioli. Today, he shares his expertise and passion with students, training the next generation of pizza makers and culinary professionals.

Chef Steph joined NAPCA in 2022 with more than 16 years of experience as an Executive Chef. A graduate of Le Cordon Bleu Culinary Arts, she began her career at Tru and quickly moved into leadership roles, including Executive Chef at Harrah’s Casino Joliet and Executive Sous Chef at The Palm in the Swissôtel. She later became Executive Chef at the Field Museum with Aramark, where she launched new restaurant concepts and managed large-scale catering, before taking on the role of Executive Chef of Special Events at Macy’s on State Street. There, she worked alongside acclaimed chefs like Marcus Samuelsson, Stephanie Izard, and Rick Bayless on high-profile dinners and events.

Today, as Culinary Director at NAPCA, Steph leads “everything non-pizza,” from planning classes and private events to teaching and inspiring students, all while balancing life as a busy mom of three.