Mac's Pizza Landen...
Where Pizza Meets Passion!

Mac's Pizza strives to provide guests with an experience rarely seen from a pizza oven.  From our ingredients to our culinary execution, we provide only the best.  Enjoy a classic pizza done right, or venture into something new like our award winning Chicago Gyro pizza.  Enjoy our fresh sauce spun wings or any of our mouth-watering sandwiches.  See, at Mac's it's the passion that makes the difference, not to mention our never ending quest to combine refined culinary style with classic, tried and true concepts.  So sit back, relax, grab a cold one, and let Mac's take you to a place pizza never has before!

Josh Freid


I have spent the last 25 years in this industry.  I am a local, have worked locally, have a family,and love this city. I always loved to cook as far back as I can remember. I was always trying different

combinations of foods that sometimes worked and sometimes didn’t. I loved to help my mom make dinner and hated the clean up.

I went to Sycamore High School, graduated, took a year off to live in Israel, and really fell in love with food  there. Almost went to culinary school in Israel but was convinced to come back and “go to college” to see if I might find a more suitable career. Keep in mind that this was pre-TV Food Network and “BAM”. It wasn’t cool to be a chef yet.

So I went  to UC for a couple of years, working in restaurants that whole time, and after realizing that I was just putting off the inevitable, (and working for Jimmy Gibson and David Cook), decided to go to the other CIA (Culinary Institute of America) in New York. It was there that all of the raw skills were developed. It was an invaluable education and I graduated with honors.

From there I worked at places such as The Maisonette, Ciao Baby Cucina, Aqua in San Francisco, Gautreaus in New Orleans, and The Black Pearl in Vero Beach Florida. I also worked as part of the traveling corporate staff for Columbia Sussex Hotels all over the country.

When I decided to come back to Cincinnati for good, I went back to a former employer, Jeff Ruby, and ran Jeff Ruby’s Downtown for 6 years. I was the hired gun for Embers Restaurant in Kenwood to be the opening chef and I worked at Trio Bistro as well, both for Jon Zipperstein and Greg Pancero.  After that I was brought into a little heard of company called P&G to be the lead on developing and executing a corporate private restaurant for the employees and executives in the downtown location.

Mac and I met when he was starting construction on his first restaurant and I was at Ruby’s downtown. I gave him a lot of free advice and consultation, help (both physical and mental), and recipes. The pizza dough recipe was a small but integral recipe that I shared with him.  We still use it today.

So for years Mac has asked me when I wanted to join the team, help the business grow, develop the branding, and so on. I kept telling him that the time wasn’t right. Kids, family, aging parents, etc. In January he approached me again. And the time was right!

Most if not all of my experience has been fine dining. I am really looking forward to trying to bring the lessons learned into the pizza pub atmosphere. There is always room to improve, for all of us and I am grateful for the opportunity to help brand Macs Pizza Pub. It’s a great place with great food and drink in a laid back atmosphere.

Briana Baker

Bar Manager

I have always lived in Cincinnati.  I graduated from Mount Notre Dame in 2004 and from the University of Cincinnati in 2015 with a degree in Health Sciences.  I began working in restaurants when I was 15 as a hostess at Ferrari's Little Italy.  I started falling in love with the restaurant industry then.


I have always been high energy and creative. I won the national John Lennon songwriting competition when I was 15.  My freshman English teacher assignned us to enter this compeition he had been entering for years.  I wrote this song in the class prior to the one that it was due.  I learned from this that I have skills to think quickly and effectively.  These are critical skills to restaurant hospitality.  


I began Irish dancing when I was 4 years old and competed regionally, nationally and world wide with McGing Irish Dancers until I was 18 when I began touring the world dancing with Trinity Irish Dance Company.  I not only learned hard work and dedication from dancing but I also got to travel and experience several cuisines and cocktails. 


Between tours I stayed in the restaurant industry serving and then bartending when I came of age.  I have now been in the industry for 13 years and bar managing for 7 years.  I am always looking to improve customer experience, satisfy customer desires and make any and every stride to continually improve the restaurant to create optimal dining experience.


Josh saw this in me when he hired me and chose me as his bar manager.  I am honored to be the bar manager at Mac's Landen.  I look forward to the continual growth of this great establishment.

Aaron Jung

Head Chef

Born and raised in the great city of Cincinnati OH in 1981. Go Bengals!


I had a passion for cooking at a young age and a very understanding Mother when it came to a destroyed kitchen.


I attended Scarlet Oaks for Culinary Arts and honed many of my skills working under and side by side with some of the best chefs in Cincinnati.


I have always been very passionate about my work and am blessed to have a career I truly enjoy.


One of my favorite things to see, although rarely do I get to see, is the guests truly enjoying their dining experience from beginning to end.