There's only one way to say this: you can't not love Paulie Gee. On a recent trip to his namesake Greenpoint pizza joint, my dining companion and I spotted him from across the dining room: cracking jokes, greeting customers, and loving every second of his good food job. As he says, "This has been the easiest job of my life. I've been working harder than I ever have and it's just easy because I feel that I found myself." And if you think you love him now, just wait until you eat his pizza.
What attracted you to a good food job?
I worked for thirty years in the IT industry doing something I didn't like and didn't have the talent for. I chose it originally because of the potential for high pay. However, for most of the time, I dreamed of doing something I'd enjoy. When I "retired" from AT&T/Lucent/Avaya and began as an independent consultant, the uncertainty of it pushed me to finally do something that I truly enjoyed. I always enjoyed cooking for friends and family. They often encouraged me to open a restaurant, but I was never interested because it seemed too complicated and risky. However about fifteen years ago, I became a pizza enthusiast after my first visit to Totonno's in Coney Island and after visiting numerous pizzerias I began to realize that although challenging, opening a a restaurant that served wood fired pizza was a far simpler endeavor.
How did you get your current good food job?
How did you get your current good food job?
Once I decided that I wanted to open a pizzeria, I built a wood fired pizza oven on my property at home and began to practice and experiment with topping combinations. I was already an active online pizza enthusiast so once I felt my pies were good enough for public consumption I began to invite my fellow enthusiasts to my home for pizza tastings. When I read the positive accounts of their experiences, I felt that I could take the next step and I formulated a business plan, while continuing to practice and promote my tastings online. I initially was looking to open up in New Jersey, but the pull of North Brooklyn's exciting revitalization eventually brought me to Greenpoint.
How did your previous work or life experience prepare you for a good food job?
During my corporate career I began to read of success principles that taught me to believe in my self and the seeds of greatness that we all have within us. I also learned of the power of commitment. Although I was scared sh*tless, I spoke the restaurant into existence by continually telling people that I was going to do it. The commitment and belief are very powerful, but they have to work in tandem. Although the commitment aspect will push you beyond your comfort zone, you won't make that commitment and do the difficult things required if you don't believe it is possible to achieve the results.
What advice do you have for others in search of a good food job?
Believe and commit. Whether you think you can, or you think you can't, you are right. And dream. Without a dream you can't have a dream come true.
If you could be compensated for your work with something other than money, what would it be?
I am already receiving that compensation in the form of the kind praise that my customers have been bestowing upon me. Beyond that I would take a condo and a second restaurant in Vail. Or North Lake Tahoe.
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