Say Hello to our new Chef de cuisine at Dante Pizzeria Napoletana!

Seth Lacy Dante Pizzeria Napoletana OmahaSeth Lacy, chef de cuisine at Dante Pizzeria Napoletana Blackstone Seth Lacy is excited to bring a menu of wood-fired Neapolitan pizza and seasonal entrées to Omaha’s Blackstone District as the new Chef de cuisine at Chef Nick Strawhecker’s second location – Dante Pizzeria Napoletana.

Lacy got his first restaurant job at 15, washing dishes at a family friend’s place in his hometown of Lincoln, NE, and quickly rose through the ranks, becoming the kitchen manager at age 20. His passion developed from the intensity and camaraderie of the kitchen.

After moving to Omaha to be with his girlfriend (now wife) Abbey, Lacy joined Dante in 2011. A few months later, his daughter Ava was born.

Lacy credits Chef Strawhecker and his time at Dante with helping him shape his craft by constantly challenging and inspiring him. Lacy believes Chef helped him recognize and understand the value in working with what’s available from our local farms and letting the produce guide the menu – he now cringes when he sees tomatoes on a menu in January. With the exception, of course, of the ones that he’ll use on the pizzas and other dishes he will be creating at his new role at Dante Pizzeria Napoletana Blackstone.

“The tomatoes are picked in season and we’ve got about 5,000 pounds of tomatoes to get us through the winter and we’ll use them all,” Seth Lacy, chef de cuisine at Dante Pizzeria Napoletana.

“Lacy has the passion for seasonality and cemented relationships with our farmers and vendors. His experience makes him the perfect fit to lead our Blackstone restaurant,” said Dante Chef Nick Strawhecker.

Lacy is also inspired by the centuries of tradition that go into making wood-fired pizza, and the exacting standards of the venerated Associazione Verace Pizza Napoletana, which has given Dante its certificate of authenticity. As for his own personal favorite pizza at Dante? Without hesitation, Lacy chooses The Giuseppe, which has garlic fennel sausage, roasted pepper and braised cipollini onions. But he also always eyes the Monterosso, which has prosciutto and an egg. Can’t go wrong with that.

Learn more about Dante Pizzeria Napoletana and our General Manager, David Wees

Vera Pizza Napoletana America
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