2024 Hall of Fame Inductee: Phil Gatto, True Story Foods

Phil Gatto has made a career out of doing what he loves.

Although he was only 10 years old at the time his family acquired the Columbus Salame Co., Gatto was soon tagging along to work with his father, uncle, and their cousin, and he decided to heed the advice of his uncle: “Think about something you love to do and make it your job.”

“Sixty years later, I still find it rewarding and exciting,” said Gatto.

He grew up working at the company, which changed its name to Columbus Craft Meats, and served for more than two decades as its CEO. He left to found True Story Foods, which makes a variety of natural and organic sausages, deli meats, bacon, and fresh pork products, while promoting sustainable farming and production practices. 

In addition to True Story Foods, the company also makes products under the Fork in the Road brand for Whole Foods Market.

At Columbus Craft Meats, Gatto led the company to respond to supermarket demands for more cooked meats and salads, establishing Columbus Distributing, the distribution arm of the company, and launching Nonna’s Kitchen, supplying premium specialty salads, tamales, and other prepared foods.

Columbus was sold to private equity in 2006.

“I personally didn’t feel that I had done my best work yet, and I teamed up with my current partners and started today’s True Story Foods,” Gatto said.

He describes True Story as a natural and organic further processor of deli meats and sausages, as well as a vertically coordinated fresh pork program.

Gatto has been an active proponent of California’s Proposition 12, which prohibits producing and selling products in the state that involve “gestation crates” for mother pigs and the extreme confinement of egg-laying chickens and calves used for veal. 

He cited the “many, many, many amazing people” he’s worked with as highlights of his time working in the specialty food industry. These people, he said, “are willing to share their perspectives openly creating a collaboration for the betterment of the industry, and creating foods people rave about.”