Uploaded December 2025 | Updated September 2026, 40 minutes ago
The Hot Slice Podcast is back at the Pizza Today booth at Pizza Expo Columbus in October with in-person conversations with pizzeria operators. We’re continuing our Pizza Expo Columbus episodes. You’ll hear riveting stories of entrepreneurship, growth, competition, struggles and ever a lesser-known pizza style.
Let’s continue the sessions with pizza pros who are growing in their own unique ways, from purchasing an existing pizzeria, expanding after a decade in the business or charting a new course and concept. Hear how each guest approaches the growth.
Leo Dicesaris, Cerrone’s Brick Oven, Columbus Georgia
Leo has studied pizza extensively to create his international award-winning pizza at Cerrone. As the pizzeria celebrates its 10-year anniversary, Leo shares how the shop os looking for new store growth or expansion. A veteran in the business, he offers advice on mentorship.
Mike Distefano & Michael Distefano, Jr., Salvatore’s Pizza, Johnstown, Pennsylvania
The Distefanos took over Salvatore’s over the summer. The father/sons trio run the business. Mike shares what’s happened since buying the pizzeria. Michael, Jr. details how his competitive spirit helped him compete in the Great American Pizza Challenge.
Aaron Gehrman, Emilio Finatti Pizzeria, Vancouver, BC, Canada
With a strong foothold with multiple units in the Vancouver area, Aaron has his sights on opening a new concept, A Slice Above, in Southern California. He shares the process of opening the U.S. and how the two concepts differ.
Stay tuned for one more episode returning to the show floor at Pizza Expo Columbus.
Learn more about Pizza Expo Columbus. Find the latest news from this year’s show.
The Hot Slice Podcast is back at the Pizza Today booth at Pizza Expo Columbus in October with in-person conversations with pizzeria operators. We’re continuing our Pizza Expo Columbus episodes. You’ll hear riveting stories of entrepreneurship, growth, competition, struggles and ever a lesser-known pizza style.
Let’s continue the sessions with pizza pros who are growing in their own unique ways, from purchasing an existing pizzeria, expanding after a decade in the business or charting a new course and concept. Hear how each guest approaches the growth.
Leo Dicesaris, Cerrone’s Brick Oven, Columbus Georgia
Leo has studied pizza extensively to create his international award-winning pizza at Cerrone. As the pizzeria celebrates its 10-year anniversary, Leo shares how the shop os looking for new store growth or expansion. A veteran in the business, he offers advice on mentorship.
Mike Distefano & Michael Distefano, Jr., Salvatore’s Pizza, Johnstown, Pennsylvania
The Distefanos took over Salvatore’s over the summer. The father/sons trio run the business. Mike shares what’s happened since buying the pizzeria. Michael, Jr. details how his competitive spirit helped him compete in the Great American Pizza Challenge.
Aaron Gehrman, Emilio Finatti Pizzeria, Vancouver, BC, Canada
With a strong foothold with multiple units in the Vancouver area, Aaron has his sights on opening a new concept, A Slice Above, in Southern California. He shares the process of opening the U.S. and how the two concepts differ.
Stay tuned for one more episode returning to the show floor at Pizza Expo Columbus.
Learn more about Pizza Expo Columbus. Find the latest news from this year’s show.
