By Brian Hernandez
Just 12 pizza chefs from across the U.S. will compete as finalists in the upcoming Real California Pizza Contest (RCPC)—and, not to brag, but four of them are members of PMQ’s U.S. Pizza Team.
This year, the California Milk Advisory Board’s prestigious competition drew a record-breaking 200-plus entries nationwide, with only a dozen selected to bake it out live in Napa, California, on July 29. Among them are four names that are familiar to USPT followers: Kira Zabrowski of Much Ado About Pizza in Pleasanton, California; Tore Trupiano of Mangia e Bevi in Oceanside, California; Sean Dempsey of Dempsey’s Brewery Pub & Restaurant in Watertown, South Dakota; and Ray Cullison of Charlie and the Pizza Factory in Kingman, Arizona.
The Real California Pizza Contest, which showcases the versatility and appeal of California-made cheeses and dairy products, will award a total of $30,000 in prizes across three creative categories—On the Menu, The Big Cheese, and Innovative Wildcard—with a grand prize winner crowned from among the three.
Each category winner will receive $5,000, with the grand prize winner taking home an additional $5,000. Just being selected as a finalist means a $1,000 check. Judges include celebrated pizzaioli Tony Gemignani, Glenn Cybulski and Laura Meyer.
Here’s a look at all 12 finalists and their categories in the Real California Pizza Contest:
On the Menu:
Edward Stalewski, Mercurio’s Artisan Gelato and Neapolitan Pizza, Pittsburgh
David Goldy, Wild West Pizza, Lompoc, California
Sean Dempsey, Dempsey’s Brewery Pub & Restaurant, Watertown, South Dakota
Sergio Balderas, Truly Pizza, Dana Point, California
The Big Cheese:
Tore Trupiano, Mangia e Bevi, Oceanside, California
Kira Zabrowski, Much Ado About Pizza, Pleasanton, California
Randy Lewis, Hearth Wood Fired Pizza & Catering, San Leandro, California
Charles “Ray” Cullison, Charlie and the Pizza Factory, Kingman, Arizona
Innovative Wildcard:
Marcus Medina, Hella Pie Pizza, Tracy, California
Vanessa Vinsick, Caliente Pizza & Drafthouse, Pittsburgh
Adam Sachs, Toscano Brothers, San Francisco
Ryan Mondragon, Sanctuary Pizza, Modesto, California
While each of these pizzaioli brings a unique story and flavor to the table, Cullison’s milestone is one for the RCPC record books: This marks his fourth appearance in the prestigious competition’s exclusive finals, more than any other competitor to date.
“This time my comfort level is at an all-time high, knowing the contest and what’s expected,” Cullison said. “Also, making a very similar pizza to the one that got me in the finals at the Expo [will help]. High-end publicity is always a bonus when starting a new business venture, and I’m grateful for all the opportunities I’m receiving through my love, dedication and hard work.”
For Zabrowski, landing a spot in the finals is the culmination of years of determination and heart. “Honestly, it means so much to be named a finalist this year,” she said. “I’ve been trying to be a finalist in this contest since 2022. As a woman in pizza, a small business owner, and someone who built a pizzeria out of pure passion and community spirit, it’s deeply meaningful to have my creativity recognized.”
Dempsey, meanwhile, is riding high on finally breaking into the Real California Pizza Contest after several near-misses. “It’s wild,” he said. “I’ve been entering for years, and to finally get chosen is surreal. I actually went as a plus-one in 2021, so I’m excited to actually be competing in the kitchen, not just spectating from the sidelines.”
Dempsey’s entry—a bold Mexican Street Corn pizza—promises to deliver big Cali vibes. “Back home, this pizza slaps, because it all just goes together so nicely,” he noted. “Tajín is a fun post-bake addition for some added zing, but roasted corn with the savory cured bacon and covered in queso fresco? It just sounds phenomenal. And it lives up to expectations.”
Zabrowski’s focus is equally dialed in as she aims to stand out in The Big Cheese category. “I really want my cheese pizza to stand out by hitting that perfect balance of flavors: creamy, sharp, buttery and a little unexpected,” she said. “It’s all about showcasing the cheese as the star!”
For Zabrowski, Real California Cheese is a cornerstone of her menu and her mission. “We believe in supporting local producers and showcasing high-quality, California-made ingredients,” she noted. “Meeting the cheese makers themselves has led to powerful and meaningful discussions on how to best integrate their cheeses into our recipes.”
Meanwhile, these competitions remain about personal and professional growth as much as trophies. “Going into the live bake-off in Napa, I see it as both a competition and a personal challenge,” Zabrowski added. “More importantly, I’m competing with myself, pushing to grow and become a better pizzaiola. It’s as much about community and growth as it is about winning.”
Brian Hernandez is PMQ’s associate editor and director of the U.S. Pizza Team.
