Pizza, once seen as the domain of neighborhood pizzerias and casual chains, now graces the menus of upscale restaurants, breweries, food trucks, and even fine dining establishments.
The diversification of pizza into global cuisines and innovative styles has raised the stakes for anyone entering the business.
For Lars Smith, co-owner and chef of State of Mind Public House and Pizzeria in Los Altos and State of Mind Slice House in Palo Alto, CA succeeding in this competitive market is about more than making great pizza—it’s about creating a space and menu that customers connect with, both in-house and at home.
“Pizza has become this universal food,” Smith said. “It’s accessible, but it can also be really elevated—or just creative. That’s a challenge I’ve always loved.”
Born and raised in California’s Bay Area, Lars Smith’s love for cooking started in his grandmother’s kitchens, where fresh ingredients and shared meals became cornerstones of his life. “Some of my best memories growing up are of cooking with my grandmothers,” Smith shared.
“They fostered in me a deep love for food and service early on.” Smith’s first job in the industry came during high school, working at Pizza My Heart, where he learned the business under mentor Leah Scurto.
Those years cemented his passion for hospitality and gave him the foundation for running a restaurant. After more than a decade honing his craft and competing in pizza-making contests, Smith co-founded State of Mind Public House in 2018 with his brother Andrew, wife Cristina, and longtime friend Amy Alcantar.
“I always knew I wanted to open a place that felt like home to the community,” Smith said. “State of Mind is about family and connection as much as it’s about great food.”
At State of Mind, Smith’s success stems from combining culinary innovation with a welcoming, community-focused vibe. The flagship Los Altos location offers more than pizza—it’s a lively hub complete with an arcade, a curated tap list, and a menu of California-inspired dishes.
The Slice House in Palo Alto caters to on-the-go customers with a streamlined menu of whole pies, slices, and casual favorites like salads and ice cream sandwiches.
Each menu showcases Smith’s commitment to fresh, local, and seasonal ingredients. “California gives us such amazing produce year-round,” Smith explained.
“For me, pizza is a canvas to highlight that.” Popular pies include the Rocket Man, a vegetarian creation featuring arugula, onions, Estero Gold cheese, and extra virgin olive oil, and the award-winning Days Between, which combines Point Reyes Toma cheese, fennel, apple slices, and micro fennel. Even the pepperoni-laden Ultimate Pizza features premium ingredients sourced from Chefs’ Warehouse.
“Chefs’ Warehouse has been an incredible partner for us,” Smith said. “Their range of quality ingredients—and the reliability of their team—has been a game changer. It’s not just about getting what we need; it’s about having the right tools to create something truly special.”
The pizza business is not without its hurdles, especially when balancing dine-in and takeout demands. “You have to create an experience that works for everyone—whether they’re sitting down for a family dinner or grabbing a pizza to go,” Smith said.
For Smith, this meant ensuring consistency and creativity across all channels. From the in-house arcade experience at Public House to the portable convenience of Slice House’s New York-style offerings, every detail reinforces the State of Mind ethos.
“People want to feel connected to what they’re eating,” Smith said. “It’s not just about convenience—it’s about trust and authenticity. We’ve built that by focusing on what we love: fresh, local ingredients and an atmosphere that feels like home.”
Lars Smith’s creative approach has also earned him national recognition. Since entering competitive pizza-making in 2013, he’s racked up accolades, including first place at the 2017 International Pizza Challenge in Las Vegas and a top American score at the 2022 World Pizza Championship in Italy.
“I never thought I’d be competing on these stages,” Smith said, laughing. “But it’s pushed me to be better. Winning is always nice, but it’s the learning and camaraderie that really make it special.”
In 2020, Smith took home dual honors at the Real California Pizza Contest, winning the Cal-Mex and Plant Forward categories. His Cal-Mex pie, The Elotero, featured guajillo-braised pork shoulder and California cheeses, while his vegetarian entry, Fire on the Mountain, highlighted roasted cauliflower and Fresno peppers.
“Those wins meant a lot because they showcased who we are as a restaurant—our love for California and its ingredients,” Smith said.
For Smith, growing the State of Mind brand is about staying true to its roots. “We never want to lose sight of why we started,” he said. “This is about family, community, and celebrating California.”
That focus on authenticity extends to the menu, where Smith experiments with plant-based proteins and vegan-friendly options like house-made cashew cream. “It’s all about giving people options while staying true to our scratch-made philosophy,” he said.
As Smith and his team look ahead to future locations, their priority remains the same: creating spaces where people feel welcome. “At the end of the day, we’re in the business of making people happy,” Smith said. “That’s what State of Mind is all about.”
For Lars Smith, pizza is more than a business—it’s a way of life. Through innovation, passion, and a deep connection to the Bay Area community, he’s built State of Mind into a beacon of California-inspired hospitality.
Whether you’re grabbing a slice at the Slice House or enjoying a family night at Public House, one thing’s for sure: at State of Mind, every meal comes with a side of heart.
