Marco Voss
Co-Founder & Head ChefTrained in Naples and obsessed with fermentation, Marco has been pushing dough boundaries for 20 years. His sourdough starter — "Bruno" — has never missed a day since 2009.
Roseville, MN · Since 2009
About Pizza luce
We are the team behind every hand-stretched dough, every bold topping combination, and every warm slice of pizza luce that has left our kitchen since day one. Bold flavors. Honest ingredients. Real community.
Our Story
How pizza lucs Became a Local Legend
It started with a single wood-fired oven, a handful of local farmers, and a stubborn belief that pizza luce should taste like nothing else you've ever had.
In 2009, founders Marco and Elena Voss opened a tiny kitchen on Snelling Avenue in Roseville, MN — determined to bring bold, handcrafted pizza to the neighborhood. They called it pizza lucs in the early days, a nod to the Italian word for "light," because they wanted every bite to feel like a revelation.
Word spread fast. Lines formed before the doors opened. By 2012 they'd outgrown the original space, moved to a larger kitchen, and added catering. The mission never changed: source the freshest local ingredients, push creative boundaries, and serve every guest like family.
Today, Pizza luce is a beloved fixture in Roseville and beyond — earning praise from food critics and loyal regulars alike. But we're still the same small team obsessing over every detail, from fermentation times to the final drizzle of olive oil.
What We Stand For
Our Core Values
Everything we do — from sourcing to service — is guided by these principles.
Fresh & Local
We partner with 12 local Minnesota farms and purveyors to bring you ingredients at peak freshness — no shortcuts, no compromises.
Crafted Boldly
Our chefs are artists. We encourage creativity, honor technique, and push beyond the expected to deliver luce pizza worth remembering.
Community First
Roseville is our home. We give back through local events, partnerships, and by employing and elevating talent from our own neighborhood.
Sustainably Minded
From compostable packaging to minimal food waste practices, we strive to run a kitchen that respects the planet as much as our guests.
Our Journey
A Decade & a Half of luce pizza
From a single oven to a full-scale pizzeria — here's how we grew.
2009
The First Oven Fires Up
Marco and Elena Voss open a 600 sq ft kitchen on Snelling Avenue with one wood-fired oven, four tables, and a dream. Pizza luce is born — and the neighborhood takes notice immediately.
2011
First "Best of MN" Award
Minneapolis–St. Paul Magazine names Pizza luce one of the top ten independent restaurants in the metro — putting us on the regional map and tripling our weekend reservations overnight.
2013
New Kitchen, New Possibilities
We triple our kitchen space, add a dedicated catering operation, and welcome our first full-time pastry chef. The expanded menu debuts with seasonal rotating specials that regulars still talk about.
2016
Online Ordering & Delivery
Pizza luce launches its own online ordering platform — bringing handcrafted pizzas, pastas, and desserts directly to homes across Roseville and neighboring communities.
2019
10-Year Anniversary & Franchise Pilot
We celebrate a decade of pizza luce with a sold-out 10-course tasting dinner and announce our franchise program — empowering passionate entrepreneurs to carry the luce legacy forward.
2024
Roseville's Most-Reviewed Restaurant
With over 4,200 five-star reviews across platforms, Pizza luce earns Roseville's highest-rated restaurant title — and we're still hungry for more. The best is yet to come.
The People Behind the Pies
Meet Our Team
Every great pizza luce starts with a passionate person. Here are the faces behind Pizza luce.
Elena Voss
Co-Founder & OperationsElena's sharp hospitality instincts and her relationships with local farms are the backbone of what makes Pizza luce run. She personally visits every supplier twice a year.
Jordan Kim
Sous ChefJordan joined the pizzaluce team in 2017 after stints in Chicago and Seoul. Their cross-cultural palate brings unexpected heat and freshness to our seasonal specials.
Priya Nair
Pastry ChefPriya joined in 2013 to lead our dessert program at luce pizza. From honey ricotta cheesecake to burnt-caramel panna cotta, she turns the final course into the most-talked-about one.