Steven Voegele is the Chef de Cuisine at  Brigantessa.  There he coordinates, leads, and trains the staff, and creates Southern Italian food, including Neapolitan style pizzas, fresh pastas, and other dishes using locally sourced meats, seafood, and vegetables. 


Steven has been working in the Philadelphia restaurant scene since the late 90’s, getting his start at The White Dog Cafe as a dishwasher. There, he quickly rose up the ranks, learning a trade that he would later turn into a lifelong career. 


About six years ago, in 2013, Steven started making pizzas, pastas, and breads from scratch. He fell in love with the dough instantly. He has since attended the International Pizza and Pasta Expo in Las Vegas where he studied with some of the world’s best pizza experts. Steven has also taught several of his own pizza and fresh pasta classes for as many as 50 people. 


In his free time, Steven trains Brazilian Jiu Jitsu at Main Line United in Ardmore, PA. He also collects cookbooks from various regions and never misses an opportunity to try a new local restaurant. Steven is happily married and loves spending time with his family.

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