Anthony Sicardi

Coming Up

At No Saint in Portland, Oregon, pizza is treated as a working format: dough, heat, local produce, and memory handled as one piece of craft. That approach comes through in Anthony Sicardi’s path through Portland kitchens, where his style settled into the city’s practical register. He made pizza at Tastebud in Portland, OR, worked as a cook at Ava Gene’s in Portland, OR, and then took fill-in cook roles at Sweedeedee in Portland, OR and Café Olli in Portland, OR. Since 2019, he has been co-founder and chef of No Saint.

Where They Are Now

At No Saint in Portland, Oregon, United States, the work of Anthony Sicardi reads most clearly through pizza. The format is present, but not flattened into formula. The pies lean on nostalgia without becoming decorative: dough, heat, and seasonal produce are brought together in a way that keeps the food direct and legible. That balance matters. Nostalgia can soften into sentiment, but Sicardi keeps it tied to what is available now. Local produce gives the pies their shape and seasonality, while the approach stays light on its feet. The result is food that acknowledges comfort, keeps a connection to Portland, and leaves room for ease and humor.

Signature

Anthony's signature dishes include Peaches & Cream pizza, grandma-style square pies, White Pizza, Manicotti, and Campari Cake.

In Their Words “We’re never going to take ourselves too seriously.”