Jan. 4, 2013
Blaze Pizza's Executive Chef Bradford Kent has been featured in Zagat's "Destination Pizzas: 10 Pies Worth a Trip" guide for his concept, Olio Pizzeria & Café in Los Angeles.
In the guide, Zagat wrote Chef Kent's pizzas are "darn near perfect. Brad Kent stokes the fire with olive and almond wood, keeping it around 800 to 850 degrees. He ferments three styles of dough separately and mixes them together for his preferred texture and flavor. What you get are pies with a uniformly crisp bottom, so no flopping, and a soft, chewy, fluffy slice."
Kent developed Blaze Pizza's dough and signature recipes, which are some of the brand's competitive advantages according to Elise Wetzel, president.
Blaze Pizza currently operates company-owned units in Irvine and Pasadena, Calif., with four franchise locations in Southern California under development, all scheduled to open in spring 2013.
Read more about operations management.