257: Pizza Expo Series, Part 2: Creating a Culinary Experience

Summary

From Pizza Expo, Julia Duncan-Roitman of Joy Hill Pizza Club in Denver, Colorado, and Chef/Partner John Rae and Baker Sadie Paulsen of Via Farina in Omaha, Nebraska on The Hot Slice Podcast with Pizza Today

This week, we continue our Pizza Expo Interview Series from the show floor at Pizza Expo 2025. This special edition of The Hot Slice Podcast with two operators who’s passion for the culinary experience surrounding a pizza business has catapulted their businesses to a well-defined dining experience. They are: 

Julia Duncan-Roitman owns Joy Hill Pizza Club in Denver, Colorado. We talk vision, revitalizing the space and creating the right vibe. Joy Hill serves sourdough Neapolitan-style pizza with an emphasis on supporting local purveyors. We chat about incorporating local grains into the pizza dough.  

Chef/Partner John Rae and Baker Sadie Paulsen of Via Farina in Omaha, Nebraska, talk leveling up the culinary scene. With the restaurant’s new location, the team looked to introduce an innovative new menu. We dive deep into sourdough pasta. John even gives us the skinny on the charcuterie island.  

Stay tuned as we continue our interviews from Pizza Expo 2025. 

Check out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub. 

Thank you to our sponsors

Summary

From Pizza Expo, Julia Duncan-Roitman of Joy Hill Pizza Club in Denver, Colorado, and Chef/Partner John Rae and Baker Sadie Paulsen of Via Farina in Omaha, Nebraska on The Hot Slice Podcast with Pizza Today

This week, we continue our Pizza Expo Interview Series from the show floor at Pizza Expo 2025. This special edition of The Hot Slice Podcast with two operators who’s passion for the culinary experience surrounding a pizza business has catapulted their businesses to a well-defined dining experience. They are: 

Julia Duncan-Roitman owns Joy Hill Pizza Club in Denver, Colorado. We talk vision, revitalizing the space and creating the right vibe. Joy Hill serves sourdough Neapolitan-style pizza with an emphasis on supporting local purveyors. We chat about incorporating local grains into the pizza dough.  

Chef/Partner John Rae and Baker Sadie Paulsen of Via Farina in Omaha, Nebraska, talk leveling up the culinary scene. With the restaurant’s new location, the team looked to introduce an innovative new menu. We dive deep into sourdough pasta. John even gives us the skinny on the charcuterie island.  

Stay tuned as we continue our interviews from Pizza Expo 2025. 

Check out more news from International Pizza Expo, including pizza competition results, show floor takeaways and happenings in our Pizza Expo News Hub. 

Thank you to our sponsors