It all began with an idea
I was just 16 when I decided to enter the workforce. With so many options available, God only knows why I chose to start as a dishwasher. What began as backbreaking work quickly turned into my absolute passion. I fell in love with the chaos, the heat, the rhythm of the kitchen. I still remember lugging around bus tubs full of sauté pans, stealing glances at the cooks flipping ribeye steaks, heavy metal blasting, bandanas tied tight. Sharp knives, fire, expletives. It was raw, intense, and completely badass. I knew I had to be part of it.
I begged the chef for a chance to work the line. Eventually, I got my shot and I made the most of it. I worked my way up quickly, and soon decided to take the next step by enrolling in culinary school.
Fast-forward 13 years: I’d run several kitchens and most recently served as the head chef of Naperville’s top-rated restaurant. As much as I loved the fine dining scene, something was still missing. That itch? It was pizza.
Pizza has always been my favorite food. The first time I made Neapolitan dough, something just clicked. I knew I’d found my calling. Without hesitation, I left fine dining to pursue my dream of opening my own pizzeria. I spent years obsessing and testing different tomatoes, flour blends, cheeses, olive oils. The food we serve at Zazas is the result of all that trial and error, passion, failure, and eventually, success.
That’s when the team truly came together. My brother, Chadd, joined me to launch Zazas in Lakeview, with me driving the culinary creativity, and Chadd steering the business and operations side. At the same time, our mom, Sue Gambla, and stepfather, Steve Gambla, came on board as partners. From the very beginning, they were more than supporters, they were part of the brand itself. Steve brought invaluable wisdom and guidance with numbers and strategy, while Sue took a leading role in public relations, ensuring people knew who we were and what we stood for. Together, they helped us open doors, build relationships, and set the foundation for everything that followed.
In 2023, we expanded into the suburbs with our second restaurant concept: Nemec Brothers Pizzeria in Geneva, Illinois. While very much born from the same DNA as Zazas, Nemec Brothers has its own unique feel. We expanded the menu and added wine and beer, created a different atmosphere, and added subtle touches that gave it its own identity. It was the beginning of us running two distinct brands side by side: Zazas and Nemec Brothers.
Just five months later, we opened a third location in Glen Ellyn. And now, this October, we’re set to open store number four in Lincoln Park, Chicago.
This journey has been fast, exciting, and more rewarding than we ever could have imagined. Having family both in the kitchen and behind the scenes has made it all the more special.
When you take a bite of our pizza, we hope you taste more than just quality ingredients. We hope you taste the love, the hustle, and the story behind every slice.