Roberto CaporuscioROBERTO CAPORUSCIO

OWNER OF KESTE PIZZA & CO-OWNER OF DON ANTONIO, NYC

ROBERTO CAPORUSCIO was born and raised on a dairy farm in Pontinia, Italy, an hour outside of Naples, where he first developed his culinary skills producing and selling cheese. However, it was in Naples, where Roberto went to study the art and craft of Neapolitan pizza-making, with the most talented pizza masters.

After training with the best, Roberto came to the United States where he opened several successful pizzerias, and ultimately settled in New York City in 2009, and established Kesté Pizza & Vino. Kesté, meaning “this is it” in the dialect of Naples, is an authentic Neapolitan pizzeria located at 271 Bleecker Street, in the heart of Greenwich Village. At Kesté, pizza fans can indulge in an expansive assortment of 40 traditional and creative wood-fired Neapolitan style pies, crafted from the finest ingredients, including homemade mozzarella. In addition to several red, white and specialty pizzas, the menu also showcases an assortment of gluten free pizzas as well as several vegetarian and vegan options.

In February 2012, Roberto collaborated with his mentor, Antonio Starita, and opened Don Antonio by Starita, a Neapolitan pizza restaurant located on West 50th Street, in Midtown, Manhattan.
Each endeavor brought critical acclaim from the culinary industry, and Roberto has become one of the most highly praised pizza chefs amongst his peers, and the subject of rave reviews in the media. His many testimonials for Kesté include penned “#1 Pizza in New York” by New York magazine, “Best Pizza” in the state of NY by Food Network Magazine, and amongst the top 25 “Best Pizza Places the US” by Food and Wine magazine.

A passionate advocate of the Neapolitan Pizza Industry, Roberto serves as US President of the Association of Neapolitan Pizzaiuoli (APN – Association of Neapolitan Pizza Makers), the elite Italian governing body that teaches the 150 year old art of Neapolitan pizza making, and certifies adherence to authentic procedures. The pizza maestro is called upon by many restaurants throughout the US, for private consultations, and conducts an intensive $4,500, ten day Neapolitan pizza-making class at which he issues APN certification to aspiring Neapolitan pizza makers/restauranteurs around the world. Kesté is the official location of the US chapter of the of the APN.