Gigi (Luigi Pozzoli) and Sue (Sheau Tzu Yong) landed in Melbourne with their two young boys two months before the pandemic lockdown period. The aim was to start a new life and a new business.
Theoretically, this was the worst time to make such huge life changes, however, for Gigi and his family, coming to Australia and starting Gigi’s Gelato was the fulfillment of a dream. He decided he did not want to find himself asking “what if” and decided to act to ensure a promising future for the family.
From the outskirts of Inzago, a pretty little town on the periphery of Milan, to London, to the village-like Victorian suburb of Yarraville, Gigi has always determinedly followed his passion.
This resoluteness has led Gigi to leave behind a very successful executive sales position where he was literally globetrotting around Europe and Asia from his second home in London.
He enrolled in the prestigious Le Cordon Bleu College of Culinary Arts in London at 40 years of age. There, he found himself amongst students who were in their mid-20s who, unlike Gigi, had several years’ experience working in the kitchens of fine dining establishments. However, Gigi, true to form, wanted to learn from the best – this meant the Michelin star chefs at the College.
Gigi not only ended up graduating highest in his class, but he specialised in cooking meat and fish at low temperatures using various techniques including sous vide.
“I experimented with ingredients and food. I selected every ingredient carefully, just as I did when I was growing up with nonna and cugina Rina,” he said, referring to two of his culinary muses.
Gigi was initiated into the art of cooking traditional local dishes from a very young age. Growing up in Italy meant frequent family gatherings around food. The household passata (pasta sauce) was made from produce sourced directly from farmers. Limoncello was made from lemons which were transported up north to Milan by Sicilian farmers, carefully chosen to ensure excellent results at the end of the curing period.
Making salami, pancetta, prosciutto and other cured meats was part of Gigi’s life each winter. The family gathered and worked hard to ensure that there was enough for the year. The salami was hung up to dry, prosciutto was salted and cured and guanciale was specially prepared for all to share. Gigi learnt to do it all.
Growing up in Inzago, where farmland and enterprising industry mingled across the landscape, provided Gigi with an opportunity to simultaneously learn about innovative approaches to business, as well as develop a deep appreciation of seasonal produce. This experience set him on his path to Melbourne.
Curiously, Gigi and Sue had intended to establish a restaurant in Australia, however, in scouting Melbourne to get a feel for the city and to identify a good location for their new venture, Gigi realised that he had something to offer which was quite different. Gelato. Authentic Gelato.
Gigi speaks passionately about gelato-making. It is obvious that the same determination about living a full life also applies to creating the best gelato. “No shortcuts,” he explains.
You need to respect gelato. Every night I think about different recipes. I consider the various ingredients, where to source the best produce and which method to use to ensure that the gelato comes out perfect. I am proud to bring traditional Italian gelato to Australia.
His focus is on selecting the right seasonal fruit, importing the best cinnamon from Sri Lanka, sourcing the creamiest organic milk and combining each ingredient to create a constantly changing array of delectable gelato, sorbet and semi-freddo delights.
Unsurprisingly, Gigi makes everything from scratch. He explains that his gelato is not based on a commercially purchased ‘base’ to which he then combines syrups and flavours. He candies his own fruit, prepares the fluffiest zabaglione from specifically sourced eggs, creates his own torrone to then concoct into gelato and prepares his own range of coulis.
This mastery ensures that his gelateria provides his customers with a constantly changing feast for the tastebuds. It is no wonder that each customer takes a bit of time pondering over what might lie behind the name of each gelato and sorbet on offer: Malaga rum and raisin, sfogliatella al limone, monello and the list goes on.
Rum Baba
Gigi explains that when he opened the business, he generally served familiar gelato flavours. Gradually, however, he has enticed customers to expand their tastes and now they pop in specifically to try the next mouth-watering offering.
In some ways, it is hard to imagine Gigi as anything but a chef and gelato-maestro. However, his main professional position was as a successful sales executive for his family’s specialised printing company. That life meant he was always travelling in Europe, ensuring customised results for very fussy, very high-profile clients. In that role he had to be punctilious with detail, whilst devising creative solutions.
As an executive, clients were hosted at a range of prestigious restaurants, but Gigi was constantly drawn to the kitchen. There he would observe and chat with chefs about all things gastronomic.
Gigi’s past life adventures seem to have intersected well to create new possibilities for life in Australia.
Turning his back on his previous executive life was not easy and Gigi managed to cause a little consternation amongst his family members. Nonetheless, he knew that gastronomy was his calling and he had one chance to make it a reality.
Soon after graduating from Le Cordon Bleu, Gigi began working in some of London’s most respected restaurants. Now, he draws on his Le Cordon Bleu expertise as well as knowledge gained from the family kitchen to create “a gelato experience”.
There was another life moment when Gigi did not wish to ponder on the what-if question for too long. He happened to meet Sue at a book fair in Germany. He knew immediately that life had given him a chance to meet someone very special and he acted upon it.
“Sue and my children are the best things in my life. It is up to me to make the rest work,” he said.
His third determined act was to come to Australia to create a new life with his family. They selected Melbourne, acting on a hunch that it was the right place after a brief visit. They are pleased with their chosen new life and that their children are thriving.
“When the kids are happy, we are happy.”
However, it is not just the Pozzoli boys who are happy. From the radiant faces on the swarm of customers who buzz in and out of the gelateria, Gigi’s question of “what if?” has been answered with a resounding “yes please!”
