Repucci Demian - Repucci, Demian

Demian Repucci

Biography

Bruno Pizza was designed by owner Demian Repucci. After studying architecture, Demian got into restaurant design with a few restaurants in Chicago, most notably doing design work for Blackbird Restaurant. In 2002, he was a winner of the James Beard Foundation award for Outstanding Restaurant Design for his work on Blackbird.
In New York Demian designed and consulted on many restaurant projects including Fiamma, Las Vegas, Shibuya, Las Vegas, the MGM Grand Hotel, Sushi Samba and Carrabba’s Italian Grill. Temporarily moving to London in 2006 Demian did ‘stage’ internships in the kitchens of St.... READ MORE

Bruno Pizza was designed by owner Demian Repucci. After studying architecture, Demian got into restaurant design with a few restaurants in Chicago, most notably doing design work for Blackbird Restaurant. In 2002, he was a winner of the James Beard Foundation award for Outstanding Restaurant Design for his work on Blackbird.
In New York Demian designed and consulted on many restaurant projects including Fiamma, Las Vegas, Shibuya, Las Vegas, the MGM Grand Hotel, Sushi Samba and Carrabba’s Italian Grill. Temporarily moving to London in 2006 Demian did ‘stage’ internships in the kitchens of St. John Restaurant and the River Cafe. Upon returning to New York, Demian continued to gain restaurant kitchen experience with internships at Blue Hill, Dovetail, Prune and Donatella.
Finally Demian took the plunge on his own restaurant and Bruno Pizza opened in July of 2015. Bruno gave Demian a crash course in the controlled-mayhem management that running a restaurant can be. But Bruno also finally gave him the opportunity to get back to the James Beard awards. In 2016 he again won the Outstanding Restaurant Design award for Bruno Pizza.

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What is your favorite NYC restaurant? And what is your go-to dish? So many great restaurants in New York City it is hard to choose! But I love Sripraphi in Woodside. And I always have to get their Crispy Watercress Salad. I love that the server says, "If you think it is too spicy you cannot send it back!" Haha! And, of course, all of their Thai currys are also amazing. What is your ultimate meal? Starter of sushi followed by a main course of pizza! What three things are always in your pantry? Anchovies, arborio rice, and Squid brand fish sauce If you weren't a chef, what would you be? I'm more of a 'culinary creative director' than a 'chef'. But if I wasn't making pizza I would be a tech start-up entrepreneur. If you could cook with anyone, who would that be? I would love to cook with my great grandmother. I never got to meet her. But my father said Sunday dinners at her house were epic. What’s your favorite NYCWFF memory? Making pizza with all the other great New York pizza makers at the Ultimate Pizza Party!