Chef Craig Priebe has grilled pizza for more than a decade and his pizzas have won numerous culinary awards. Chicago magazine called him a “pizza miracle worker” and the Chicago Sun Times a “pizza expert.” For seven years, Priebe owned C.K’s Grilled Pizza, a restaurant garnering acclaim from media including National Public Radio, U.S. News & World Report, Travel + Leisure, Delta Sky magazine, Atlanta magazine, Pizza Today, and the Atlanta Journal-Constitution.

Pizza Today named his restaurant one of “the Nation’s Top 100 Pizzerias” for five years in a row and Pizza Expo awarded him Best International Pizza of the Year for the Gamberian pizza. He returned and won first prize two years in a row with the New Orlean and the Jamaican. Another grilled pizza, the Trattorian, won an additional award at the Mid American Pizza Championship. The Atlanta Journal Constitution listed Chef Priebe’s restaurant on the city’s annual “Top 50 Restaurants” list and Travel + Leisure featured it as one of the best six pizzerias in America.

With award-winning food writer Dianne Jacob, Priebe has compiled his savory recipes for the first time in Grilled Pizzas & Piadinas (DK Publishing, May 2008, Hardcover, 192 pages, $20.00), bringing his culinary creativity and mouth-watering ingredient combinations into the home kitchen.

Craig Priebe has made regular local and regional television appearances demonstrating his unique style of grilled pizza. In addition, he is a frequent guest instructor at Macy’s Culinary Studio in Chicago and other such venues across the country.

Currently, Priebe is the executive chef for Henry Crown & Company in Chicago. He lives in Elburn, Illinois, with his wife Karla and their two children.

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