How You Slice It: Brandon Gray
Brandon Gray, a U.S. Navy veteran and chef from Los Angeles, has quickly become a rising star in the pizza world. His journey from military cook to pizza innovator is a testament to his dedication, creativity, and passion for food.
Gray's pizzeria, Brandoni Pepperoni, launched in April 2020 during the height of the COVID-19 pandemic. What started as a way to earn extra income quickly turned into a successful business venture. Gray's commitment to using locally sourced ingredients and his innovative approach to pizza-making have earned him recognition in publications like the Los Angeles Times.
In a recent interview with Ilir Sela on the How You Slice It podcast, Gray shared insights into his journey, his philosophy on pizza-making, and valuable advice for aspiring pizzeria owners. Here’s a look at some of the highlights:
Why did you start Brandoni Pepperoni?
Brandon: Brandoni Pepperoni began during the pandemic. It started off as a joke, to be completely honest. A good friend asked me if I knew how to make deep dish. I lied, I said of course I do. I never made pizza a day in my life. And she commissioned me for four pizzas.
I called another friend right after and told her about the new job. She was like, "Look, I haven't eaten all day. Can you make me a pizza too?" And I'm just like, "Wait a minute, is this a thing?" She's like, "I don't see why not."
I didn’t even have a name for the business. Within five minutes, we had Brandoni Pepperoni, and I was selling pizzas from there.
It just started off as supplemental income. And now I'm here in New York talking to you at Slice headquarters. Like, was that my dream a few years ago? No, it was just to make like a few extra hundred bucks in a month.
What made your first pizzas so popular?
Brandon: I think it’s the California-based products. Everything came from the farmers market. I've been going to the farmer's market since 2016, so I've forged these wonderful relationships with the farmers. And I knew that anything I was going to put my name on, I would not sacrifice the integrity of the ingredient.
So the first few pizzas, all the produce came from the farmer's market and I was using local California flours too. It just went with my whole food philosophy.
What’s your creative process like when it comes to pizza?
Brandon: I look at pizza as a blank canvas and think about how to make it interesting. For example, one of my pizzas, called "Californication," is inspired by barbacoa I tasted in Oaxaca, Mexico. It features steamed lamb shoulder, salsa borracha, pickled red onions, Oaxacan cheese, micro cilantro, and flowers.
It's about having fun and pushing boundaries.
How did you transition from being a navy cook to a pizza maker?
Brandon: I served as a cook in the Navy for four years, preparing meals for 400-500 people on small ships. After my military service, I worked in fine dining from ages 25 to 35. When I started Brandoni Pepperoni, I applied the meticulous approach I learned in fine dining to pizza-making, but with a more fun and creative twist.
Why aren’t more people talking about LA pizza? What do you think is the gap between okay pizza and great pizza in any geography?
Brandon: Well, I think pizza as a whole, it's all subjective, you know. You may like a tangy sauce, I mean like a sweet sauce, this person may like a savory sauce. So I think it's all up for discussion, and at the end of the day, no one's really wrong. I think my pizza, for example, I'm trying to use the product that's available to me within 200 miles. So that's my style of pizza.
As far as New York having the best pizza…sure, maybe it was, but now there's been a big emergence of great pizza places opening up in California. This is somewhat of a renaissance.
How important is authenticity in creating a successful pizzeria?
Brandon: Authenticity is crucial. Don’t try to do someone else's product. Do what resonates with you.
I couldn't give you someone else's experience even if I wanted to. My pizza and the food I cook are extremely personal to me.
What advice do you have for aspiring pizzeria owners regarding business planning?
Brandon: I’ve been in the hospitality space for damn near 18, 19 years. It's extremely hard. And it's only getting harder with minimum wage, prices of goods, and rent going up.
To anyone that's out there who's embarking on a new journey: do your homework first. That’s probably the most important thing. And, before trying to open up, maybe invite a whole bunch of friends over to test your product out.
Gray's emphasis on authenticity shines throughout his full interview with Slice founder Ilir Sela.
For more tips on innovation, check out our other posts on staying on trend in the pizza industry.
