• Wood Fired Pizza, Served on a plate
  • Wood Fired Pizza, Served

Vivi Pizzeria

About us

Our owners, Rick and Riesa Ragan, met and fell in love in a kitchen. At the Hyatt Regency Bellevue, Rick was the property's Executive Chef and Riesa was a Catering Sales Manager. Their love of fine cuisine remains a cornerstone of their relationship.

Executive Chef Rick grew up on a small atoll in Micronesia populated with US citizens from all over America, representing a wide range of cultures. Food was the central focus of every gathering. No doubt this experience ignited his passion to pursue a career in the culinary arts. As Rick's passion for cooking grew, he eventually determined that becoming a chef was his goal and he graduated with high honors from California Culinary Academy in San Francisco. Upon graduation, Rick was invited to become a trainee in the San Francisco Park Hyatt's prestigious Corporate Training Program and was promoted to Executive Sous Chef at the Grand Hyatt San Francisco where he was honored to be their Manager of the Year in 1995. His career would soon lead him home to Washington as the Executive Chef of the Bellevue Hyatt, to a corporate chef position with Nordstrom and eventually to serving for 18 years at the Vice President of Operations National Accounts with the Compass Group, the world's largest foodservice corporation.

Riesa Ragan, a native Washingtonian, spent eight years working in hospitality at various hotel properties, including the Flamingo Hilton in Laughlin, Nevada, the Hyatt Regency Bellevue and the Bellevue Club. Riesa has held executive human resources positions at various Fortune 100 companies.

"Grazie to our very talented culinary and service team, who together help create the magic Vivi Pizzeria is known for. Our award winning reputation is a direct result of their hard work, dedication and their passion for creating delicious cuisine night after night as well as a memorable evening for you. And our heartfelt gratitude to Vivi's loyal diners who have welcomed us with open hearts."