Kevin Konn was born on March 15, 1981 in Pittsburgh Pennsylvania. At the age of 18 he started making New York style pizza as a summer job while playing Junior hockey in Columbus Ohio. In 2001, Kevin attended University of Pittsburgh. While attending college, Kevin worked as a pizza maker at Italian Village Pizza where he first met Richard Sphatt, a chef from New York who became his mentor. Under the guidance of chef Richie, Kevin left college to attend the Pennsylvania Culinary Institute Le Cordon Bleu school of culinary arts. During culinary school, Kevin worked at Il Pizzaiolo in Mt. Lebanon Pennsylvania where he learned Neapolitan pizza from Ron Molinaro. In 2012 Kevin opened Pizzaiolo Primo in downtown Pittsburgh and headed the Neapolitan pizza program. In 2015 Kevin joined Team Polselli in affiliation with Manzo Foods to attend the International Pizza Expo in Las Vegas where he first met Massimiliano Saieva, lead instructor of the Roman Pizza Academy. It was there that Kevin turned his attention to the craft of Roman Pizza. During the past 3 years Kevin received training and support from Massimo. In November 2018, Kevin opened Romulus Pizza al Taglio in Pittsburgh Pennsylvania.
