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Meet Gino’s Gelato New Head Gelato Maker

Tell us a little about who you are?

I’m Giuseppe, and I was born in a small market town in Sicily.

I grew up working in our family business and at 18 I completed a diploma in accountancy  & went on to study maths and economics…. but then took a very different turn

deciding to change completely my career direction and so began my studies to become a professional chef.

I completed chef college and was very fortunate to have the opportunity to study in a very well-known culinary art school called Cast Alimenti in Via Serenissima, Sant Eufemia Brescia.


Where does your love of Gelato come from?

At Cast Alimenti college I undertook many specialist courses from bakery to chocolate making….but the one I enjoyed the most was undoubtedly Gelato making, learning from the incredible Gelato legends Donata Pancera & Franco Palmieri.


Tell us a little about your working life to date?

For 10 years I worked as a chef in 5 star luxury hotels between Sardinia in Italy and in Switzerland including the Gstaad Palace Hotel in Gstaad.

Then in 2010 I moved to Ireland to study English and fell in love in Dublin and then I decided to stay….

In Ireland I have worked at the Merrion Hotel in Merrion Square, and then in Clodaghs Kitchen with Clodagh Mc Kenna in Blackrock. I worked on a number of projects with Clodagh including some exciting launches at Selfridges in London & creating a specialist Sicilian cookery school course.

I also worked at the wonderful Cookbook Cafe by Audrey mc Donald in Sandycove which was a fantastic experience. Sadly this place suffered as a result of the pandemic and closed in March 2020.


What is your life motto?

Everyday every day is an opportunity to learn and grow and I believe in continuous improvement.


Describe yourself in 3 words?

Realistic and enthusiastic and patient


What is your favourite bit about working at Gino’s gelato so far?

I love training people and meeting new people so my job is perfect for this!


Favourite Gino’s Gelato Flavour?

Pistachio it reminds me so much of Sicily


What would be your death row meal?

A nice fresh catch of the day!


Who is your food hero?

An Italian master party chef Iginio Massari. I love the way he applied scientific principles behind every preparation in the pastry lab. He’s a writer and does an amazing job in Italy

Gino’s Gelato New Head Gelato Maker Giuseppe has landed from Sicily!

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