CEO & Founder of Johnny Gio’s Pizza, Jonathan Faro, takes a seat at the table today to share how a mobile pizza side hustle turned into Johnny Gio’s — now one of Australia’s fastest-growing pizza brands. From engineering project manager to founder and CEO of 25 stores (with 250+ locations earmarked), Jonathan unpacks the realities of scaling in hospitality, wearing two hats as creative founder and operator, navigating explosive COVID-era growth, and building a premium pizza model designed for both authenticity and scale.

Grounded in Italian heritage and driven by obsession, community and generosity, Jonathan reveals what it really takes to grow without losing your soul. From simplifying the menu to boost performance, to hosting high-energy neighbourhood launch parties, this is a conversation about commitment, culture and turning passion into process.

You’ll also hear:
The story behind Johnny Gio’s rotating brick ovens from Italy
Why “hospo is a beast you learn to tame”
How social media fuels an online-first food brand
His take on pineapple on pizza (and how to properly fold a slice)

CEO &amp; Founder of Johnny Gio&rsquo;s Pizza, Jonathan Faro, takes a seat at the table today to share how a mobile pizza side hustle turned into Johnny Gio&rsquo;s &mdash; now one of Australia&rsquo;s fastest-growing pizza brands. From engineering project manager to founder and CEO of 25 stores (with 250+ locations earmarked), Jonathan unpacks the realities of scaling in hospitality, wearing two hats as creative founder and operator, navigating explosive COVID-era growth, and building a premium pizza model designed for both authenticity and scale.
Grounded in Italian heritage and driven by obsession, community and generosity, Jonathan reveals what it really takes to grow without losing your soul. From simplifying the menu to boost performance, to hosting high-energy neighbourhood launch parties, this is a conversation about commitment, culture and turning passion into process.
You&rsquo;ll also hear:
<ul>
<li>The story behind Johnny Gio&rsquo;s rotating brick ovens from Italy</li>
<li>Why &ldquo;hospo is a beast you learn to tame&rdquo;</li>
<li>How social media fuels an online-first food brand</li>
<li>His take on pineapple on pizza (and how to properly fold a slice)</li>
</ul>

At The Table takes you behind the scenes of your favourite eats, and into the stories of the people who built them.

Hosted by Alana Brittain, who leads the Uber Eats ANZ team partnering with restaurants every day, the show sits down with some of Australia’s most passionate restaurant owners and operators to unpack how they started, scaled and stayed resilient in a fast-moving industry.

From family-run institutions to national names, each episode explores the real story behind the menu, the risks taken, the lessons learned, and the decisions that turned great food into thriving businesses.

Plus, in every episode, you will unlock an exclusive Uber Eats promo code, so you can order exactly what we are talking about to taste for yourself. 

Pull up a seat. This is At The Table.

At The Table takes you behind the scenes of your favourite eats, and into the stories of the people who built them.
Hosted by Alana Brittain, who leads the Uber Eats ANZ team partnering with restaurants every day, the show sits down with some of Australia&rsquo;s most passionate restaurant owners and operators to unpack how they started, scaled and stayed resilient in a fast-moving industry.
From family-run institutions to national names, each episode explores the real story behind the menu, the risks taken, the lessons learned, and the decisions that turned great food into thriving businesses.
Plus, in every episode, you will unlock an exclusive Uber Eats promo code, so you can order exactly what we are talking about to taste for yourself.&nbsp;
Pull up a seat. This is At The Table.

At The Table

At the table takes you behind the scenes of your favourite eats, and into the stories of the people who built them.

Hosted by Alana Brittain, Director of Restaurants ANZ, who leads the Uber Eats team dedicated to the daily growth and success of restaurant partners, the show sits down with some of Australia’s most passionate restaurant owners and operators to unpack how they started, scaled and stayed resilient in a fast-moving industry.

From family-run institutions to national names, each episode explores the real story behind the menu, the risks taken, the lessons learned, and the decisions that turned great food into thriving businesses.

Plus, in every episode, you will unlock an exclusive Uber Eats promo code, so you can order exactly what we are talking about to taste for yourself. 

Pull up a seat. This is at the table.

At the table takes you behind the scenes of your favourite eats, and into the stories of the people who built them.
Hosted by Alana Brittain, Director of Restaurants ANZ, who leads the Uber Eats team dedicated to the daily growth and success of restaurant partners, the show sits down with some of Australia&rsquo;s most passionate restaurant owners and operators to unpack how they started, scaled and stayed resilient in a fast-moving industry.
From family-run institutions to national names, each episode explores the real story behind the menu, the risks taken, the lessons learned, and the decisions that turned great food into thriving businesses.
Plus, in every episode, you will unlock an exclusive&nbsp;Uber&nbsp;Eats&nbsp;promo code, so you can order exactly what we are talking about to taste for yourself.&nbsp;
Pull up a seat. This is at the table.