By Brian Hernandez
Among the U.S. Pizza Team’s (USPT) flour-dusted army of champions stand two new warriors who are already slicing their way into team lore: Ray Cullison of Charlie’s Pizzeria in Kingman, Arizona, and Enrico Aguila of Uncle Rico’s Pizza in Fort Myers, Florida. Let’s find out more about them!
First, Meet Ray Cullison
Cullison started his pizza journey as a side hustle, selling handmade pies to family and friends. “My first pizza job—I really didn’t have one,” he says. “I worked at Jack in the Box when I was a teenager…then started making homemade pizzas out of my backyard and selling them to family and friends and anybody that could get their hands on it.”
That humble DIY spirit eventually led to a food truck, and now he’s leveling up like Luigi on ’shrooms, heading toward a brick-and-mortar location. “I already have all of the equipment for it. It’d be more of a slice shop and an Italian bakery,” he says. “I have a new pizza oven that I’m anxiously waiting to use.”
Cullison’s introduction to pizza competitions wasn’t a gentle one—it was trial by fire, with no room for hesitation. “The scariest thing was using ovens and equipment that I was never really accustomed to.” Did he run away? Nope. He Ray Stantz-ed it, Ghostbusters-style—chin up, mind open, flour flying. “I didn’t really have fear. I wanted to go full steam ahead into all pizza—even if it meant me failing. I knew the only way I was going to improve was by doing it.”
Cullison is a past Real California Pizza Contest champion, which earned him some serious pizza cred and a cash prize. But he’s not in it just for the dough—at least, not the dollar kind. “We do a lot of donation work with Little League, with our local kids’ charities, and with Cornerstone Mission, which helps the homeless individuals in our location,” Cullison says.
With the U.S. Pizza Team, he sees the same values in action. “Everybody has been so cordial and informing and knowledgeable and helpful,” he says. His advice to future competitors? “Focus on the little things. Focus on the individual topping. Focus on how you bake your dough and how you make it.”
And his final message to pizza competitors? Classic Cullison: “Run! Don’t do it! I’m just kidding. It’s an awesome, supportive community that we have in pizza, and I’m just glad to be a part of it.”
Then There’s Uncle Rico
Born in Peru, raised in Hollywood, Florida, Enrico Aguila is the kind of guy who could throw a football over those mountains like a certain other, more famous Uncle Rico. At the very least, he aims to go over and above judges’ expectations. “My first pizza job was a small family-owned Italian restaurant, and, after years of making pies, I found my niche and decided it was time to take the step and open my own place.”
So how did he get into the competition game? “My wife, Cira, entered me in a competition without me knowing. That’s it.” (Let’s be real: That’s the origin story of many pizza superheroes and Roman emperors alike—thrust into greatness.) Cira’s fateful shove dropped Aguila into the pizza gauntlet, and once his hands touched the dough, he says, “It all went away.” Like stretching your first perfect dough—suddenly, it just feels right.
Aguila’s a champion in his own right, taking first place in the 2024 Galbani Professionale Pizza Cup’s Best Cheese division at the Pizza Tomorrow Summit in Orlando. But he credits the USPT with introducing him to a new world of pizza possibilities. “The benefit of the team for me is getting to know the people from all walks of pizza life and have access to that kind of knowledge across the industry.”
At Uncle Rico’s, he’s also committed to giving back. “We are yearly sponsors for Cops and Joggers, which benefits families of fallen law enforcement,” Aguila says. “We’re yearly sponsors of the City of Palms Classic. We also donate to local charities as often as we can.”
Not to mention that The Washington Post named Uncle Rico’s the third-best spot in Florida for New York-style pizza in 2023. Aguila’s advice to new competitors? “Be yourself, and be confident. It’s just making pizza. You do it every day.” And his final message? “Be humble.”
As the USPT celebrates its 25th anniversary this year, it remains committed to discovering, cultivating and unleashing talented leaders like Cullison and Aguila into the pizza community. But this pizza-powered machine doesn’t run on talent alone. We extend a huge thanks to Galbani Professionale, Margherita Meats, Real California Milk, and all of our sponsors who help keep the USPT rolling, competing and inspiring others. Their support allows us to support our team members, and they support the industry. It’s the ultimate circle of crust.
