"Doing Small Things With Great Love."
Originally established in 2016 as Gerardo’s Italian Kitchen, we’re now proud to be known as Gerardo’s Pizzeria—with the same heart, beliefs, and family atmosphere that started it all. Our culinary passion lies in handcrafted pizza and pasta, both of which Chef Gerardo and his son, Gerardo Jr., have mastered through hands-on apprenticeships in Italy.
At Gerardo’s, our philosophy is simple: we keep no secrets in the kitchen and let the food speak for itself. We source from responsible producers, follow the rhythm of the seasons, and always stay curious. Our team is built on sharing knowledge and growing together.
The centerpiece of our kitchen is our wood-burning oven, where we prepare pizza, pasta, and bread daily—always from scratch. We balance tradition with innovation, staying rooted in the values of sustainability, quality, and care.
Slow Food Award
We are honored to be recipients of the Slow Food Award of Phoenix, a recognition given to restaurants that uphold the values of the global Slow Food movement—supporting good, clean, and fair food for all. This award reflects our dedication to local sourcing, ingredient transparency, sustainable farming, and preserving culinary heritage.
Payson 2018
After 18 years in Payson, our family made the move to the heart of the Red Rocks to begin a new chapter in Sedona. While we closed the doors of Gerardo’s Firewood Café, we brought with us the same passion, dedication, and love for food that fueled us for nearly two decades. Today, we’re proud to carry that legacy forward—right here in Sedona.
Payson 2000
Our restaurant journey began in December 2000, when Gerardo and Maria opened Cucina Paradiso in Payson, Arizona. It quickly became more than just a restaurant—it was home. Their children, Gerardo Jr. and Natalie, grew up immersed in the business, learning the ins and outs of restaurant life through hands-on experience from an early age.