Double Zero | LevGroup — Michael Kim

The Ask:
“Hey Michael, make me a Japanese Pizza.”
You could only imagine what I was thinking when I heard those words…it began with a “W” and ended with an “F”.

The Concept:
Pizza is more than just food—it’s a craft, a pursuit, a connection. The concept behind Double Zero (00) Pie & Pub, was to embrace the relentless dedication of the Shokunin—the artisans who spend a lifetime perfecting their craft. Inspired by Tokyo’s master pizzaiolos and rooted in the traditions of Neapolitan wood-fired pizza, the core idea was built on precision, passion, and respect for the process.

The Approach:
At the heart of my approach, it was the Japanese concept of Kodawari—the uncompromising and relentless pursuit of perfection. It’s about eliminating all extraneous variables to achieve the purest expression. There are no shortcuts in crafting the best possible experience, whether in the oven or at the table.

In the pursuit of perfection, simplicity is key. The Neapolitan pizza—crust, tomatoes, cheese—is the epitome of this. It’s the absence of excess, the absence of error, that brings the perfect balance. Zero is the symbol of simplicity. Zero equals perfection.

The Result:
Double Zero was not just another pizzeria; it was a reflection of what I love about hospitality—the artistry, the pursuit of perfection, and, most importantly, the human connection. Oh, and did I mention, it was recognized as the #45 best pizza in the world.

From Scratch

From a defunct kebab shop to a world class pizzeria, see how my idea came to fruition.

The Old

Turning a narrow former döner kebab shop into a full-service restaurant was a challenge—but also an opportunity. With a thoughtful approach to layout and flow, the space was transformed into a dynamic dining experience.

The Plan

I collaborated with the general contractor to design a layout that seamlessly integrated a dining room, bar, and wood-fired oven.

The Vision

We transformed the layout into a 3D model, bringing Double Zero to life visually.

The Dust

This was the start of bringing my vision to life—I was on-site daily to oversee the buildout.

A Perfect Zero

Eight months in the making—from concept to the first pizza out of the oven. A passion project that embodied everything I love about hospitality: creativity, the pursuit of perfection, and human connection.

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The Touchpoints

When you step into an artisan’s studio, it’s not pristine like a showroom—it’s raw, alive, a glimpse into the mind of a maker. Scattered sketches, worn tools, remnants of past creations—all seemingly chaotic, yet each a vital thread in the creative process. Every piece, no matter how unpolished, is a building block for the next masterpiece.

That was the vision for Double Zero (00) Pie & Pub—a space that felt like stepping into a working studio, where Neapolitan pizza is crafted with the precision and passion of a true artisan. The wood-burning oven, the heart of the space, is always alive, its embers telling the story of every pie before it. Stacks of firewood, sacks of flour, hand-thrown dough in motion—each element a reflection of the process, not just the final product.

This wasn’t meant to be a polished, manicured space. It was designed to feel lived-in, worked-in—because true craftsmanship isn’t about perfection, but about the raw, relentless pursuit of it.

#45 in the World!

Being recognized as #45 by the “Top 50 Pizza” in the world was an honor.

The craftsman behind Double Zero is Michael Vakneen. From the early stages of envisioning a world-class Neapolitan pizzeria in Las Vegas, we dreamed of global recognition. Michael was the only one who could bring that ambitious vision to life. His obsession with every detail—from the flour to the water to the layout of the kitchen—was unwavering. Every decision was made in the relentless pursuit of perfection.

In the end, Michael didn’t just create a great pizza; he put Double Zero on the world’s map. He is the embodiment of Shokunin—a true craftsman dedicated to mastery.