Changing the way we think about supporting local businesses.
Katie Lee, who started Katie's Pizza & Pasta Osteria, shares how Greg Dierberg’s support helped her grow from a neighborhood restaurant to a brand known across the country.
Katie Lee, the founder of Katie's Pizza and Pasta Osteria, has always been a trailblazer. From her early days working in restaurants to her time living in Italy, soaking up the culinary culture, Katie's passion for authentic Italian cuisine has been the driving force behind her success. But when the COVID-19 pandemic hit, Katie faced a challenge that could have derailed her thriving restaurant business. Instead, with the guidance and support of Greg Dierberg, she found a way to pivot and expand her brand into retail grocery stores, reaching customers far beyond St. Louis.
A Pandemic Pivot
Katie's Pizza and Pasta Osteria had already established itself as a beloved local institution, known for its artisan pizzas and innovative dishes. However, the pandemic brought uncertainty to the restaurant industry, forcing Katie to think outside the box. "I decided to go into the frozen pizza business during COVID to save the restaurants and save all the jobs," Katie recalls. But knowing how to make great pizza and knowing how to navigate the complex world of grocery retail are entirely different skills. That's where Greg Dierberg entered the picture.
The Dierberg Connection
Greg Dierberg, 4th-generation co-owner of Dierbergs Markets, didn't just offer Katie's Pizza shelf space. He became a mentor, guide, and champion for a restaurateur venturing into unfamiliar territory.
"Greg was the one who really supported and encouraged me to take my pizzas into grocery stores, into retail," Katie says. "I was very nervous about it and unsure, and didn't have any experience doing that."
What followed wasn't a typical vendor-retailer relationship. Greg helped assemble a team around Katie, sharing decades of knowledge from the grocery business. He walked her through the intricacies of packaging, distribution, pricing, and the dozens of other details that separate a great restaurant product from a successful retail one.
The most remarkable part? "He didn't ask for anything except that we got to be in his wonderful grocery stores," Katie says.
From Local to National
At Dierbergs, the burrata margherita pizza remains the bestseller—an elevated take on the classic that swaps standard mozzarella for creamy burrata and uses San Marzano-style tomatoes. But Kate is particularly excited about her jarred sauces, especially the arrabbiata, a spicy tomato sauce that she claims might be the best jarred sauce she's ever tasted.
Katie's launched an expanded line of Italian fine foods at Dierbergs: pizzas, pasta bakes, sauces, dry pasta, olive oil from Liguria, and balsamic from Modena–redefining what convenience can mean in modern food.
A New Chapter
Katie's journey is a testament to resilience, innovation, and the power of community. Her partnership with Greg Dierberg not only saved her business during a challenging time but also opened the door to a new chapter.
"I had no idea that frozen pizza could take you so far," Katie admits.
It's a trajectory that might never have happened without one grocer's willingness to invest not just in shelf space but in genuine mentorship for a restaurateur taking a leap of faith. In an era when retail relationships are often transactional, Greg Dierberg's approach offers a different model—one built on community, education, and the belief that sometimes the best business decision is simply helping someone succeed.
"Because of all the things he taught me, all that support and encouragement, we are where we are today," Katie says.
Katie invites you to her newest location in Crestwood.
"Crestwood is a classic mid-century neighborhood from the 1950s, and we want to honor that. My creative director, Tony Gaddis, designed the restaurant with me. He lives in Crestwood and values its history. Everything you see—the colors, materials, and chairs—reflects that mid-century Crestwood style.
When you walk in, you'll see the largest bar we've ever built. Of course, we feature one of our iconic lions from my dad's collection. You'll get to watch our pasta chefs hand-fold, hand-stuff, and create beautiful shapes and colors with different pastas. The chef's counter and the whole kitchen will be open. We've made the kitchen line flat so you can see all the stations and watch them cook your meal. We're excited to show you our custom dome-shaped pizza oven covered in penny tiles.
The patio is a huge space with plenty of seating for everyone. We positioned a lion fountain from my dad's collection in the center, surrounded by big palms, fig trees, lemon trees, and Italian string lights. At one end, there is a big projector for watching old Italian and European films while you dine at the bar. We'll also have our signature projector inside. We're very excited to welcome you," said Katie.
Katie's Pizza and Pasta Osteria's newest location in Crestwood is on the corner of Sappington & Watson roads, adjacent to the Dierberg’s parking lot. Visit both to enjoy a truly local experience.
"Greg really supported and encouraged me to take my pizzas into grocery stores, into retail," Katie says.