By Brian Hernandez
Tore Trupiano, the owner of Mangia e Bevi in Oceanside, California, has long been known in pizza circles for his competition wins, family-driven restaurants, and bold pies that speak for themselves. But now, as captain of PMQ’s U.S. Pizza Team, his story turns a new page, one less about medals and more about mentorship.
“To me, it means accountability and opportunity,” he says about his new role. “Day to day, it’s about making sure all teammates feel supported. Big-picture, it’s about reputation. When people see ‘U.S. Pizza Team,’ they should see excellence, creativity and respect.”
After claiming the overall grand prize at the 2025 REAL California Pizza Contest (RCPC), Trupiano surprised friends and teammates by sharing that he would step back from domestic competition. “I’ve been blessed to win, travel and test myself,” he says. “[After the RCPC], I recognized it was time to help others shine. I stepped back to open the way for rising stars to reach the podium. Now I’m ready to teach, strategize and inspire—that’s where I can give the most right now. [Winning the RCPC] was the flash point that made me start thinking about making moments for others.”
Related: Tore Trupiano’s Mom Warned Him Away from a Pizza Career. Now He’s Claimed One of the Industry’s Top Prizes
So how does Trupiano define success these days? “It can be measured in different ways. Not only do I want to see more wins from our teammates, but also more participation across the board. If that happens, I’ll know we’re on the right track. I want new members to feel welcomed and veterans to feel challenged. That creates balance and balance is key.”
His coaching style has been shaped by competing across multiple categories—Classica, Pizza Due, Gluten-Free, and others. “It gives me the knowledge to steer competitors in the right direction. I know where I’ve made mistakes, and that helps prevent others from repeating them. When someone is frustrated or unsure, that’s where I can help most.”
Leadership Without a Playbook
Trupiano doesn’t care much for rigid systems. “It is [about] freedom with accountability. I don’t believe in boxing in creativity. We’re talking about pizza. There is no written manual. The guardrails are easy to understand and follow: Respect the craft, respect the rules, respect each other. Within that, you are left with unlimited possibilities.”
That attitude also influences how he’ll prepare competitors mentally before a big stage. “Simplify,” he says. “Stick to what you’ve practiced and what you know, no last-minute changes. Visualize your routine step by step. Set out your ingredients like a FIFO method. The USPT should be walking into competitions with calm energy, not frantic energy.”
And while Mangia e Bevi is still at the heart of his daily work, he clearly distinguishes between his business and his team leadership. “At Mangia, we’re rooted in family and local community. With the USPT, it’s about a national stage. I separate the two by knowing what I am and who I am at any given moment. At Mangia I represent Oceanside and my surroundings. With the USPT I represent American pizza makers as a whole. It’s like being on two stages all the time, with almost completely different audiences.”
Related: The Creamery Crown: Chef Tore Trupiano’s Winner in the REAL California Pizza Contest
Trupiano’s father, son, brother, daughter and others are woven into the Trupiano restaurant orbit. “The advantage is unity. Everything we do stems from love and support. The challenge? Well, if we’re all competing or some of us are, that means we’re absent from our locations.”
And with his son Damiano now visible as a young USPT hopeful and daughter Vittoria already donning the USPT logo, Tore has to balance being both dad and captain. “It’s no different than working in the kitchen together. I don’t set them up to fail. I know that for some, that’s how they teach, but I want them to learn by applying themselves. The balance is giving them the tools and the know-how, then stepping back. The same goes for other young members. I’m here to make sure they’re ready when the spotlight finds them.”
Building Champions the Right Way
The U.S. Pizza Team Council has also recently introduced new leadership roles to its hierarchy: captain, culinary and athletics coaches, and representatives. Trupiano sees these as a step forward. “We have so many more voices now. That means more voices are heard and responsibilities are clearer. Also, with those voices we have the talent behind it. Things are getting done because we have the manpower to make things move. Where we need to iterate is communication. It’s very easy to say something, but it only holds weight if those words turn into action. I can easily say I am going to lose weight, but unless I diet and exercise, nothing will change. We are making changes.”
As captain, he’s prepared for ambitious teammates who won’t settle for anything less than the best results. But how do you nurture established talent? No one wants a new manager once they’ve been the boss for years. “First, I would have to validate their abilities and track record,” he says. “Then I would have them apply it to their game plan. Winning comes from mastering fundamentals, knowing what and who you are up against, and not breaking under pressure. Not all champions have perfect records. Don’t burn out chasing one result.”
And Trupiano knows the team spans the gamut from traditional styles to wild experimental builds. His rule of thumb: Creativity can’t outpace fundamentals. “It must make sense. You can put 24-karat gold on a pizza, but if your bake, balance and presentation are off, the judges won’t care. Innovation needs to go hand in hand with fundamentals, not replace them. It’s like starting with a strong foundation first and then building on top of that.”
He also wants to reframe how the pizza industry perceives the USPT. “I’m not sure if misconception is the right word,” he says, “but the USPT is a place to grow skills, make lifelong friendships, and share pizza culture as a team. Even though we have so much individual talent, we strive as a team. To drive that home, I’ll emphasize mentorship, building each one of us up, sticking together and, most importantly, respecting not just one another, but whoever is around us and our surroundings.”
Five years from now, what does he want his captaincy to have achieved? “I want my legacy to be that we built a better team as a team, that when people think of USPT, they think of a team where respect and honor is the backbone. We all know why we are on the team, but what we do for the communities that we represent outweighs the attention we bring. ‘All eyes on us’ is what I want, and [to know] that the next generation is already preparing to lead. If in five years we have more champions, more ambassadors, and more pizza makers believing in themselves, that’s the legacy I want.”
Brian Hernandez is PMQ’s associate editor and coordinator of the U.S. Pizza Team.
