Anthony Scotto III has ambitious plans for his future, dreaming of traveling to the Italian island of Ischia once his restaurant business stabilizes. At just 30 years old, Scotto has transitioned from a White-collar job at BlackRock to help elevate his family’s restaurant chain, Pelato, which has expanded rapidly across three cities and employs over 300 people.
Scotto’s family has a long history in the restaurant industry, beginning with his father’s successful Fresco by Scotto in Manhattan. While initially drawn to finance for its potential for generational wealth, the COVID-19 pandemic altered his trajectory, prompting a move to Nashville and the opening of a new restaurant.
Despite the challenges of starting Pelato—like deciding between QR-code ordering or traditional service—Scotto’s perseverance paid off. Within months, the restaurant became a popular destination, leading to plans for further expansion. He uses his background in finance to strategically manage the business while focusing on customer experience.
For Scotto, ownership is key. He revels in the direct impact of his decisions, whether they lead to success or failure. With plans to open two more restaurants each year for three years, he is committed to growing Pelato, even as his dream of Ischia remains on the backburner for now.
