Today we’d like to introduce you to Joe Gatto.
Joe, can you briefly walk us through your story – how you started and how you got to where you are today.
My wife and I met in the world of film production before I was a chef. I was a writer/director and she had her masters from Emerson. I was directing a feature here in Boston and she came on as a producer recommended by my cinematographer. We feel in love and now have three beautiful children. When Carey got pregnant with our son Benjamin we lived in LA and decided to move back to our families in Boston. Once there we really felt it was time to explore out lifelong passions, mine in the culinary arts, and hers in real estate. Then I got hired as a private chef and my food journey began. Carey suggested that I shoot my own show since we had the background in production. I came up with a concept where I would make everything from scratch. By that I mean if we are grilling I’m going to make the charcoal, hand forge my own knives, milk cows to make butter and cheese. All the way with everything! It worked we shot the pilot and got funded by private investors for a whole season. We shot that and it’s now in LA being shopped by our distributor. Andrew Zimmern and his producer Patrick Weiland saw it and really dug it. They reached out and now I’m developing a different show with them as well. I also have a national book called Seriously From Scratch and do live demos all over the city. My next Boston event is the Food Rescue Challenge at Capo in Boston June 19th.
We’re always bombarded by how great it is to pursue your passion, etc – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
Life is never a straight path. Where is the fun in that? I have always believed that both the struggles and successes of a career are necessary to grow as a person and professional. Without failure how could you even understand success? Building your own path takes guts and you have to be willing to get knocked down, dust yourself off and come back swinging.
So, as you know, we’re impressed with From Scratch – tell our readers more, for example what you’re most proud of as a company and what sets you apart from others.
My company has many components, from teaching, TV show production, live demos and being a private chef. I am most proud of no matter what I do I put all my heart and soul into it. I never take shortcuts and always over deliver. I think what sets me apart is I don’t just make great food. I give an experience. Fun, interactive and delicious.
So, what’s next? Any big plans?
I just want to continue the path I’m on. Always being malleable and enjoy the ride. The most important thing to me, as cliché as it sounds, is my family. I love spending time with my wife and kids and my career gives me that opportunity. We just spent 10 days in Colombia and it was amazing. The food was as well!
Contact Info:
- Website: http://www.joegattosfromscratch.com
- Phone: 781-608-9509
- Email: fromscratchtheshow@gmail.com
- Instagram: @chefjoegatto
- Facebook: https://www.facebook.com/fromscratchcookingshow/
- Twitter: @gatto_joe
Image Credit:
Ken Goodman and Kate Doherty
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