Today we’d like to introduce you to Paolo Dalla Zorza.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
The first Paolo’s Gelato opened in Atlanta, Georgia during an ice storm in 1999. Owner, Paolo Dalla Zorza – a native of Treviso, Italy (not far from Venice) – was born into a family of Chefs and Pharmacists. He graduated from the University of Parma with a degree in Veterinarian Medicine.
Unsatisfied with the lack of creativity as a Veterinarian, Paolo took a year to refocus and traveled the world – England, Japan, Australia and America. Also an avid airplane pilot, Paolo discovered while flying around America that there wasn’t any gelato – bingo! His fate was sealed!
Paolo’s was the first authentic Italian gelateria in Atlanta, with Italian flavors and freshly made gelato created the old fashioned way – using no instant mixes and only the freshest fruits, vegetables and ingredients.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
Being an immigrant was my first major challenge. When I arrived in 1999, very few people in the United States—especially in the Southeast—knew what gelato was. I had to educate customers on how gelato differs from traditional ice cream, which took time, patience, and persistence. Building that understanding took several years, but it laid the foundation for long-term success.
Like any business, I’ve faced unexpected hardships along the way, including a major fire last June. However, resilience has always been part of the journey. After 27 years, we continue to grow, adapt, and move forward. Challenges never disappear, but Atlanta has been an incredible place to build a business. The community here has shown remarkable loyalty and support, and that has made all the difference.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
I studied veterinary medicine in Parma, Italy, and graduated in 1989. After completing my degree, I worked as a private veterinarian before later serving as a food inspector for the Italian government.
We all have a different way of looking at and defining success. How do you define success?
To me, success is built on three essential elements: the right store location, a great product, and persistence. When these come together, they create longevity. After 27 years in this business, I’m still learning, evolving, and finding new ways to present myself and grow. That ongoing commitment to improvement is, in many ways, the true measure of success
Contact Info:
- Website: https://www.paolosgelato.com
- Instagram: Paolosgelatoatl
