Heavenly Pies – Luciano Pelligrini’s Little Slice of Heaven

BY STACEY GUALANDI

It has been said that ‘too many cooks spoil the broth.’ But at Heavenly Pies, a new neighborhood pizza joint in Southwest Las Vegas, two chefs are better than one.

James Beard Award-winning Chef Luciano Pelligrini (pictured above), 55, has partnered with his cousin, Texas transplant Chef David Ryan Brister, 35, to show off their artisanal spin on traditional pizza. They hope the family who blaze together stays together.

“Definitely, he’s in charge,” Brister says of his internationally-acclaimed partner. “I’m his uh, how do I put it? I’m like the … ”

“Chef b***ch,” Pelligrini jokes.

Of course, a pair of cookin’ cousins wisecracking doesn’t come as a surprise; it only adds to their devilish appeal. Despite a 20-year age difference, they seem to enjoy stirring the pot.

Says Pelligrini, “If you knew as much about food as you do music, I wouldn’t be working as hard.”

“Or working,” Brister retorts.

All joking aside, Pelligrini says the decision to team up behind the line was as natural as “macaroni and cheese.” In other words, a recipe for success. Trust me: I’ve already been twice, and the pizza tasted like I died and went to…well, you know.

I’ve revered the Bergamo, Italy-born chef’s cooking ever since he opened Valentino Las Vegas at the Venetian. He’s earned numerous accolades, including “Best Chef Southwest” by the James Beard Foundation in 2004.

“I think some people thought I was good, which is the right place to be. You don’t want to think you’re good; you want to know that people think you’re good,” Pelligrini admits.

Chef David Ryan Brister

When the restaurant closed in 2013, he opened Dolce Vita Gelato, a manufacturing company producing hand-made gelato for wholesale. Brister (pictured above) relocated to Vegas a year ago and soon joined his older cousin as the pastry chef and production manager.

“I’ve been cooking professionally for 13 years,” Brister says. “Before that, it was like everyone else: stay at home and try to figure it out.”

“Microwave,” Pelligrini roasts, right on cue.

After years of working in executive kitchens (“42 and counting”), Pelligrini had toyed with the idea of opening his own pizza place well before COVID-19.

“I’ve had a lot of food; I’ve been to a lot of restaurants,” Pelligrini says. “There are very talented chefs out there, but I still love my food better.”

So, when a 15-hundred square foot space in Southern Highlands with manageable overhead became available in 2020, the cousins went all in.

First-time owner Brister says it was his mom’s idea to team up. “She said, ‘Oh, why don’t you get a piece of the pie too?’ literally.”

But was it a good idea to open a business while a pandemic is forcing so many to close? Pelligrini says restaurants are scrambling to do take out, but pizza places have always served up dining options.

“It was the only deal that made sense all along.”

Their goal was simple: if you’re going to make pizza, make it the best pizza. That’s how the name “Heavenly” stuck. Now, working side-by-side, 24/7, they’ve created several different menus, including “ready to eat or heat” meal packages; Trattoria (which highlights Pelligrini’s pedigree, like Philly cheesesteak eggrolls, and “pollo arrosto”); and, of course, a list of signature pies.

“Each topping on a pizza is going to be individually handled and prepped before it is sold, so there’s nothing raw on it,” Pelligrini says. “We oven roast our zucchini and our onions; we sauté our porcini with garlic and butter, and we make our own sausage for the breakfast pizza. I’m not making bacon yet, but possibly soon to come…once we get a smoker.”

But they sure are bringing home the bacon. With just a week under their aprons, the twosome received two-thumbs-up reviews (and long wait times—especially on Golden Knights game nights!), and they just committed to a reality television show for thevegasfix.tv based on their behind-the-scenes banter. Brister is hoping his cousin’s culinary code runs in the family.
“I don’t want to let [Luciano] down or be disappointed. You kind of want to live up to expectations.”

“Time will tell,” Pelligrini teases. “I told [David] when I’m 60—which would be five years from now—he will be an incredible chef, or he will not, and should look for something else to do.”

I don’t think they have anything to worry about. They’re no angels, but I’m willing to bet this team is a match made in pizza heaven.