Today we’d like to introduce you to Jeremy Gatto.
Hi Jeremy, thanks for joining us today. We’d love for you to start by introducing yourself.
Jeremy Gatto: Restaurateur and Pizza Aficionado
Jeremy Gatto is a native New Yorker whose journey in the culinary world began in the bustling kitchens alongside his father. Growing up, he absorbed the essence of food from a young age, hearing his father’s wise words: “Everyone has to eat.” This phrase ignited Jeremy’s lifelong passion for the culinary arts.
After a distinguished career in New York City, where he honed his skills with some of the world’s finest chefs—such as Jean-Georges, Laurent Tourondel, and Mario Batali—Jeremy relocated to the Atlanta area. Inspired by industry trailblazers like Danny Meyer, he made the leap from fine dining to casual cuisine, emphasizing the importance of dough quality and the fermentation process, which has become his signature trademark.
In 2022, Jeremy launched his first pizza restaurant, Pizza Jeans, nestled in the vibrant Ponce City Market. Following its success, he opened a second location, along with two counter-service pizzerias named after his children—Luca’s Brooklyn Pizzeria. This past year, he proudly partnered with Pour and Tap Room to introduce Pizza Dynamo, establishing locations in both Jacksonville, Florida, and Atlanta, Georgia.
For Jeremy, each of his restaurants reflects cherished memories from his childhood, weaving nostalgia and flavor into every dish. He describes Pizza Dynamo as the culmination of his culinary dreams, the project he always aspired to bring to life.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
It definitely hasn’t been a smooth road. Growing up in the restaurant industry is hard in ways that aren’t always visible from the outside. The days are long, the nights are even longer, and for most of my career it meant working six or seven days a week, holidays included. That kind of schedule takes a toll on your body, your mental health, and your relationships.
I sacrificed a lot along the way. I missed birthdays, weddings, and moments I can’t get back. I didn’t even meet my wife until I was turning forty, and that wasn’t an accident. This industry doesn’t leave much room for balance when you’re coming up.
There’s also a misconception that food is glamorous. I’ve worked for some of the most celebrated chefs in the world, and while the accolades are real, the work itself is not luxurious. It’s dirty. It’s physical. It’s stressful. You’re dealing with heat, pressure, and constant problem-solving in real time.
But when it’s done right, it’s incredibly rewarding. There’s something powerful about feeding people, building a team, and creating a place where guests feel taken care of. All of those challenges shaped how I lead today with more empathy, more patience (allegedly), and a deeper respect for the people doing the work every day.
Appreciate you sharing that. What should we know about Pizza Dynamo?
At its core, my business is about pizza, specifically New York–style pizza done with intention and respect for the craft. Pizza is what I’m known for, and it’s what I’ll always come back to. I take a lot of pride in my roots and my love for NY-style pizza. I never get sick of it, and I still care deeply about getting it right every single day.
What sets us apart is that we don’t treat pizza as fast food, even though it’s meant to be eaten quickly. There’s a lot of technique and discipline behind something that looks simple. Our dough is the foundation of everything we do, and it’s what I’m most proud of from a product standpoint. We use a double fermentation process starting with a three day starter sponge, followed by a 72-hour fermentation on the final dough. That time creates flavor, structure, and digestibility you can’t fake or rush.
I’ll be honest, I can be a little snobby about pizza. If someone critiques it without understanding the style or what they’re actually reviewing, I’ll push back. That said, I genuinely respect all opinions. Feedback matters, even when I don’t agree with it, and it keeps us sharp.
Beyond the food, the thing I’m most proud of is how we treat people. That includes both our guests and our team. Creating a stable, fun, and respectful place to work is harder than it’s ever been, but I still believe in putting people first, even when it’s challenging. I’ve spent my entire career in this industry, and I know firsthand how demanding it can be. That experience shapes how I lead and how I build culture.
What I want readers to know is that this brand is built on care; care for the product, care for the process, and care for the people involved. We’re not trying to be everything to everyone. We’re focused on doing one thing really well, staying honest about who we are, and continuing to evolve without losing the soul of what makes us us.
What makes you happy?
A lot of things in my life make me happy: the work, the craft, building something from nothing but if I’m being honest, those things aren’t why I do it.
My daughter’s name is Brooklyn. My mother grew up there, and she passed away young. Naming my daughter after that place was my way of keeping a piece of her with me. My son’s name is Luca. Yes, like Luca Brasi from The Godfather. It’s my favorite movie of all time, and I guess I just loved the name. Very Italian-American of me.
I met my wife back in New York at the Rainbow Room. It was an unlikely encounter and a long story. Probably too long for this interview but it changed everything. We fell in love, had two kids, and eventually moved from my beloved New York to Atlanta. Six pizza shops later, the rest is history.
I share all of that because, at the end of the day, what truly makes me happy is coming home to the three of them. No matter how long the day is, no matter how hard this industry can be, that’s the part of my life that makes everything else worth it.
Contact Info:
- Website: https://pizzadynamojax.com
- Instagram: pizzadynamojax
- Facebook: pizzadynamojax
