Erica Bell
- Manager
- Front of House
About
Erica S. Bell
General Manager/Lead Pizzaiola, Double Zero Pie & Pub – Las Vegas
Erica Bell is a passionate leader, community advocate, and dedicated supporter of local small businesses. With over 13 years of experience in hospitality and event production, she has played a key role in shaping dynamic community experiences many focused around culinary.
As the General Manager of Double Zero Pie & Pub, Erica led her team to earn a spot among the Top 50 Pizza Restaurants in the U.S. within the restaurant’s first year. In its second & third year, Double Zero was honored by 50 Top once again —further solidifying the restaurant’s reputation for excellence. Erica fosters a culture where teamwork, growth, and exceeding expectations come first.
Beyond the restaurant, Erica is a photographer, traveler, and food lover who dreams of joining the esteemed ranks of the World Pizza Champions. She shares her life with an amazing girlfriend and their beloved dogs, embracing every opportunity to create meaningful experiences—both in and out of the kitchen.
General Manager/Lead Pizzaiola, Double Zero Pie & Pub – Las Vegas
Erica Bell is a passionate leader, community advocate, and dedicated supporter of local small businesses. With over 13 years of experience in hospitality and event production, she has played a key role in shaping dynamic community experiences many focused around culinary.
As the General Manager of Double Zero Pie & Pub, Erica led her team to earn a spot among the Top 50 Pizza Restaurants in the U.S. within the restaurant’s first year. In its second & third year, Double Zero was honored by 50 Top once again —further solidifying the restaurant’s reputation for excellence. Erica fosters a culture where teamwork, growth, and exceeding expectations come first.
Beyond the restaurant, Erica is a photographer, traveler, and food lover who dreams of joining the esteemed ranks of the World Pizza Champions. She shares her life with an amazing girlfriend and their beloved dogs, embracing every opportunity to create meaningful experiences—both in and out of the kitchen.
