The City of Champions can now add “Best Cheese Slice in the World” to its trophy case.
On May 6, 2025, the Pittsburgh City Council, led by Councilman Anthony Coghill, proudly proclaimed the day as “Slice on Broadway Day,” honoring the international victory of Chris Ostapenko, who brought home the gold at the International Pizza Challenge in Las Vegas for his unbeatable cheese slice. That win crowned Chris’ creation as the best cheese slice in the world—for now, anyway—and it put Pittsburgh pizza on the global map.
City Council Declares May 6th “Slice on Broadway Day”
The man behind the brand? Rico Lunardi, proud U.S. Pizza Team member and a longtime champion himself who’s known for his Pittsburgh-style hospitality. He’s also the son of the legendary “Godfather of Beechview,” Timothy Lunardi. And since Rico has claimed numerous accolades of his own over the years, he makes it his mission to give his crew those same 
opportunities. In this case, it was Chris’ hard work, skill and cheese-slinging prowess that earned the top honors.
And in true Pittsburgh fashion, Councilman Coghill toasted Rico’s legacy with a classic hometown jab—saying he still preferred Rico’s dad’s pizza. Fair enough—when your father’s known around Beechview as “The Godfather,” the bar’s set pretty high. Great pizza clearly runs in the family.
Here are Lunardi’s thoughts on the “Slice on Broadway Day” honor, as shared with U.S. Pizza Team director Brian Hernandez:
Brian: So…is Slice on Broadway Day going to be an annual holiday, or was this a one-time slice of glory?
Rico: The proclamation from the city was officially just for May 6th, 2025. I think it should be celebrated worldwide, but we will be humble and just celebrate in our shops with our customers each year on the day.
Brian: How did it feel hearing your shop’s name officially proclaimed by the city council?
Rico: After winning, we received so much love from everyone locally and even from across the state. When our councilman approached us, letting us know Slice on Broadway was going to be honored for this achievement, we were beyond excited.
A Slice Worth Celebrating
The International Pizza Challenge in Las Vegas is no casual bake-off. It’s one of the most prestigious—and competitive—pizza competitions in the world, drawing elite pizzaioli from across the globe. To win in any category is a feat. To win Best Cheese Slice, arguably the most foundational and unforgiving test of pizza skill? That’s another level entirely.
Chris, a longtime member of the Slice on Broadway team, stepped up to the challenge and delivered perfection: balanced sauce, expertly proofed dough and cheese that would make an angel sing. But this win wasn’t just about the slice—it was about the shop, the city and the culture that helped make it possible.
The Man Behind the Melt
While Chris Ostapenko might not carry a U.S. Pizza Team patch on his sleeve (yet), his technique, execution and calm under pressure are textbook material. Of course, having a mentor like Rico doesn’t hurt. Over the last 15 years, Slice on Broadway has built a rep not just for delicious pies, but for consistency, community engagement and nurturing talent. This win was a proud moment for Rico, not because he took the stage—but because one of his team members did.
Brian: First things first: How did it feel when you heard your name called as the winner of the Best Cheese Slice in the world? Did it feel real? Did someone have to nudge you?
Chris: It was like everything paused for a second. I didn’t even hear my name at first—I just saw the team jumping up, and then it hit me. It was surreal. Still is, honestly.
Brian: What was your approach when crafting that slice? Did you do anything different with the dough, sauce or cheese that helped it stand out?
Chris: I entered the World’s Best Cheese Slice category, and the rules were simple: make the best cheese pizza you can. On a Friday night I make about 100 cheese pizzas, and I made the pizza as I do every day in the pizza shop, and the results paid off. It was our regular 48-hour cold fermented dough, our house-made sauce and our regular cheese blend. I think this pizza stood out because of the balance of flavors that we try to accomplish between the dough, sauce and cheese. I also nailed the baking this year in the oven. Even though I do this every day, we are still cooking outside our elements when competing.
Brian: Were there any last-minute challenges or surprises during the competition, or did everything go according to plan?
Chris: For the most part, everything went as planned. This was my second year competing, and I had a little better understanding of how the competition worked. It allowed me to plan a little better, and I was definitely less nervous.
Brian: You’re not a U.S. Pizza Team member (yet)—but now that you’ve brought home gold, is that something you’d want to be a part of? (No pressure, but… y’know.)
Chris: I’m definitely open to it, if they’ll have me. I’d be honored to rep Pittsburgh and Slice on a bigger stage. But either way, I’m just grateful for the opportunity.
Brian: Has anything changed at work since the win? Are customers recognizing you or asking, “Are you that cheese guy?”
Chris: Oh yeah. I’ve had people stop me mid-shift to say congrats or ask what the secret was. I’m just doing what I’ve always done—but it’s cool to have a few fans now.
Legacy, Dough and the Godfather of Beechview
Anyone familiar with Pittsburgh pizza history knows the Lunardi name didn’t just pop out of the oven yesterday. Rico’s father ran a beloved corner shop in Beechview as well as a family restaurant for decades, earning the nickname “The Godfather of Beechview.” That legacy clearly lives on—not just in recipes, but in reputation.
Brian: Councilman Coghill said he liked your dad’s pizza better—how do you feel about that?
Rico: My dad had a small Italian restaurant in the same neighborhood that I later opened up Slice on Broadway. His restaurant was a staple in the community, and people loved the food but loved my dad’s company even more. Councilman Coghill was one of the regulars, and it was humbling and an honor for him to mention my father. And if I am going to be second to anyone it would be him.
Brian: What lessons from your father’s shop still guide you today?
Rico: My dad treated everyone with respect and gave them an experience when they walked through our family restaurant. I preach that every day to my crew at Slice on Broadway. Our pizza is the world’s best, but people remember more how they were treated and how you made them feel, and we continue that tradition.
What’s Next for Slice on Broadway?
From winning regional awards to now being part of an international spotlight, Slice on Broadway continues to grow while staying rooted in the Steel City spirit. And while the Steelers are still tied for the most Super Bowl rings in NFL history, it’s been a minute since the black and gold brought home new hardware. But thanks to Chris Ostapenko and the crew at Slice on Broadway, the city can now claim a global pizza title and its very own day on the calendar. That’s right—yinz got a pizza parade without even needing a playoff run.
Big congrats to Chris for doing the city proud on the international stage and to Rico Lunardi for building the kind of shop where champions rise. In the City of Champions, there’s always room for one more title—especially when it comes with extra cheese.
