About Giordano's
The legendary story behind Chicago's most beloved deep dish pizza — crafted with passion since 1974.
Excellence
Our Story
Born from an Italian Legacy
Giordano's began with a dream — and a recipe passed down through generations of an Italian family in the heart of Chicago. From a humble kitchen in 1974, giordanos became synonymous with the deepest, most indulgent stuffed pizza the world had ever tasted.
Founders Efren and Joseph Boglio brought their mother Carmela's sacred pizza recipe from Torino, Italy, transforming a classic family tradition into a Chicago institution. Every layer of our signature deep dish — from the golden-brown butter crust to the chunky vine-ripened tomato sauce — tells the story of a family devoted to authentic flavors and generous portions.
Today, Giordanos pizza continues to honor those roots at our Matteson, IL location, where every pie is hand-crafted to order, using the same time-honored techniques that made the original recipe a legend. We believe great pizza is more than food — it's a shared experience, a memory in the making.
What We Stand For
Our Mission & Core Values
At Giordanos, every decision we make is guided by a simple belief: great pizza, made with integrity, shared with pride.
Passion for Quality
We never compromise on ingredients or technique. Every pie that leaves our oven meets the original standard set by Carmela Boglio in 1974.
Community First
We are more than a restaurant — we are a neighborhood institution. Giordanos is committed to giving back and being a cornerstone of the Matteson community.
Fresh Always
From hand-picked vine tomatoes to freshly shredded mozzarella, every ingredient is chosen for peak freshness and flavor — no frozen shortcuts.
Legendary Experience
We craft memories, not just meals. From the first bite to the last, dining at Giordanos is an experience guests return to for decades.
Our Journey
A Half-Century of Giordanos
From a single family kitchen to an iconic Chicago brand — trace the milestones that shaped our legacy.
The Founding Recipe
Efren and Joseph Boglio open the first Giordanos location on Chicago's South Side, serving their mother Carmela's secret stuffed deep dish recipe to the neighborhood.
National Recognition
Giordanos deep dish pizza earns its first national media spotlight when Chicago Magazine names it "Best Pizza in Chicago," launching a wave of new fans from across the country.
Expanding the Family
Responding to overwhelming demand, giordanos expands across Illinois with multiple locations, bringing the authentic stuffed pizza experience to communities throughout the Midwest.
Matteson Milestone
The Matteson, IL location opens at 4515 Lincoln Hwy, quickly becoming a beloved destination for South Suburban Chicago families craving authentic giordano's pizza.
Digital Innovation
Giordanos launches online ordering and delivery, making it easier than ever for pizza lovers to enjoy fresh, handcrafted giordanos pizza right at their door.
50 Years of Deep Dish
Celebrating 50 remarkable years, Giordanos honors its heritage with special anniversary menu items and community events — still guided by the same passion and original recipe that started it all.
The People Behind the Pizza
Meet Our Team
The dedicated individuals who pour their hearts into every giordano's pizza — day in, day out, with skill and passion.
Marco Boglio
Head Chef & Co-Owner
Marco carries on his family's legacy with 30+ years behind the pizza oven. He personally oversees every recipe, ensuring each Giordanos pie stays true to his grandmother Carmela's original vision.
Sofia Rossi
Pastry Chef & Desserts
A trained pastry artist from the Culinary Institute, Sofia brings Italian flair to our dessert menu. Her cannoli and tiramisu have won hearts alongside our famous giordanos pizza.
James Carter
Restaurant Manager
With 15 years in hospitality, James ensures every guest who walks through our doors leaves with a smile. He leads our Matteson team with warmth, precision and an unmatched love for great food.
Aisha Williams
Sous Chef & Pizza Specialist
Aisha is our deep dish devotee — she has hand-pressed over 50,000 pizza crusts and knows the Giordanos recipe inside-out. Her attention to detail keeps every pie picture-perfect.