Peppino's Restaurant & Catering Co - Meet our Staff | Syracuse, NY

Meet our staff


Corporate Offices

1849 Grant Boulevard

Syracuse, NY 13208


John Vigliotti – Owner

Pizzaiolo (Pizza Chef) and restaurateur John Vigliotti, a Syracuse resident, started his career with the purchase of Peppino's Pizza in 1997. With a commitment to product quality and customer service he built a strong business and loyal following.


In 2008 Peppino's Catering Co. was established. The catering company has grown to serve all of Upstate NY for both corporate and private functions. In 2011 Peppino's Mobile Pizzeria was launched bringing a fully staffed pizzeria to your home or office to create a fun and unique party experience. 2014 saw the launch of Peppino's Honey Café located in Billy Beez in Destiny USA.


Vigliotti also founded the concept La Taqueria Mexican Fusion Grill in Armory Square. Shortly after, he added another La Taqueria location in Cicero. In an effort to focus and expand the growing Peppino's corporation in 2015 he rebranded and sold respectively.


John has a great passion and commitment to mastering the craft of pizza making. He has developed a scientific approach to create the most amazing, all natural and flavorful Artisan dough. This is achieved with a delicate balance between time, temperature and ingredients. Inspired by his quest for further knowledge, in 2014 he attended the International School of Pizza and received his certification in the making of true Neapolitan Pizza.


In 2015 Vigliotti opened Peppino's Neapolitan located in Armory Square; featuring made to order Neapolitan Pizza using the finest imported ingredients and centuries old Artisan traditions creating a true Neapolitan pizza experience. Peppino's Neapolitan will launch a sister concept in the summer of 2016. Pomorodo by Peppino's will feature homemade fresh pasta along with Neapolitan pizza in a full service setting.


In 2016 John competed in the International Pizza Challenge at the Pizza Expo in Las Vegas. The pizza expo is billed as the world's largest, drawing thousands of pizza industry professionals. His pizza creation the PS2 finished second in the world.


Peppino's is actively involved with community outreach throughout Central New York, and in particular, in the City of Syracuse. The company prides itself in contributing to local organizations by donating time, products and resources to such groups.

Kevin Ross – Director of Operations

Kevin joined the Peppino’s management team in 2014 bringing with him over 15 years of sales, marketing, management and purchasing experience. Coming from the manufacturing industry Kevin brings a corporate approach to Peppino’s that has been beneficial during its recent period of rapid growth and expansion.


Kevin has a Bachelor of Professional Sciences in Business Public Management from the State University of New York Polytechnic Institute. He is currently responsible for overseeing all aspects of 6 Peppino’s divisions with a strong emphasis in sales and marketing.


In this free time Kevin enjoys running local road races and rooting for the Chiefs, Crunch and Orange.

Heather Titus - Office Manager

Joined team in 2011. She brings over 20 years of hospitality field experience in AP/AR, accounting, payroll, human resources, purchasing, sales and front of house management. Prior to 2011 Heather spent 10 years as Purchasing Director for Fresno’s and Colorado Steakhouses. Graduated Cazenovia College with degree in Business Management.


After the doors closed at her previous company was happy to find a home so quickly where her passion for hospitality is mirrored.

Megan Hodnett – Purchasing Manager

Meg is responsible for purchasing, ordering, receiving and food costing for all 6 Peppino’s divisions.


Meg brings over 12 years of culinary expertise to the Peppino’s team including baking, cake decorating and kitchen management. She also boasts a vast range of experience including vegan baking and managing the BBQ operations for a professional baseball stadium. Meg brings a wealth of insight regarding inventory organization and purchasing.


A California native, Meg studied culinary arts and restaurant management at Butte Culinary Academy in Chico, California and moved to Syracuse in 2009.


Upon making the move to Syracuse, Meg has worked at The Sugar Pearl on the Northside, Pastabilities in Armory Square and most recently at Cathy’s Catering Co. on Tipp Hill.