Chef
Jonathan Goldsmith
- Discipline
- Chef
- Based in
- Chicago, Illinois, United States
i. Biography
The pizza is built around contrast: a golden honey-colored crust, fior di latte, San Marzano tomato sauce, a soft center, crisp edges, and smoky yeast aromas. “It’s crazy, right? But I focused on what I could put together to try make a great pizza.” Jonathan has said.
Career Arc
Neapolitan pizza in Chicago is the craft context for Jonathan Goldsmith’s work: a practice shaped by dough handling, heat, milk, tomato, and service discipline rather than by a straight restaurant-school route. Before opening Spacca Napoli, his path included work as a clinical social worker, as a janitor at his wife's school in Italy, as a real estate professional, and as a volunteer at Inspiration Café in Uptown Chicago.
The Work Today
Since 2006, the daily work has been Spacca Napoli in Chicago, United States, where Goldsmith has been founder and owner. Collaboration pizza is part of the current practice. Pizza alla Nerano is made with zucchini cream, mozzarella di Agerola, provolone del Monaco, fried zucchini, fresh basil, and EVOO; it is available at Coda di Volpe, with part of proceeds supporting Lurie Children’s Hospital.
Signature
Signature dishes include Pizza con pulpo.
The Record
Peer recognition has followed the pizzeria rather than a media-made persona: in 2025, Spacca Napoli won Best Pizza in Chicago at the Jean Banchet Awards.
Profile updated July 2026
FAQ
Asked of Jonathan
What is Jonathan Goldsmith's current position?
Jonathan Goldsmith is founder/owner.
Where did Jonathan Goldsmith work before?
Earlier in their career, Jonathan Goldsmith worked at his wife's school and Inspiration Café.
What is Jonathan Goldsmith known for?
Authentic Neapolitan pizza.
