Our Maestros
Roberto Ghisolfi | Gelateria Ghisolfi, Mariano Comense | Renowned ice cream creator
Cristiano Rienzner | Restaurant Pure White, Köln | The molecular cook | 16 points in Gault Millau
Ernst Knam | Top pastry chef from «L’Antica Arte del Dolce», Milano | Ice cream world champion
Gilles Marchal | Patisserie Gilles Marchal | The star patissier with an international reputation
Robert Speth | Restaurant Chesery, Gstaad | Michelin star and Gault Millau «Chef of the year»
Stefan Wiesner | Gasthof Rössli, Escholzmatt | „The Warlock“ | 17 points in Gault Millau
Roberto Ghisolfi | Gelateria Ghisolfi, Mariano Comense |
Renowned ice cream creator
Roberto Ghisolfi can rely on many years of experience as a ice cream creator. Even as a young boy he helped his dad in the family owned Gelateria "Mondini" in Mariano Comense or better yet, he probably tasted more ice cream than he helped out. Since being involved in the ice cream production since childhood, Roberto and his brother Ivan gradually took over more responsibility in the family business.
Roberto has been the owner of the family business 'Laboratorio Artiginale Ghisolfi s.r.l.' as well as the production manager for ice cream and Semifreddi since 1989. He has lived out these roles with passion ever since. The Ghisolfi team consists of his older brother Ivan, their families as well as employees of many years. Together they produce the best Italian ice cream!
Since the beginning of Roberto’s collaboration with Giolito in 2002, his flair for innovative ice cream creations grew constantly. Together with Hans Merki he developed an ice cream line that meets the highest quality requirements, exclusively for Giolito. His creativity and expertise make Giolito ice cream very unique!
His Credo – ‘Un viaggio tra ricerca, passione e creatività per trasformare ogni gusto in un’emozione.’
(A journey through search, passion and creativity to transform every taste into an emotion)
Cristiano Rienzner | Restaurant Pure White, Köln | The molecular cook |
16 points in Gault-Millau
Cristiano Rienzner is the head chef of the modern and innovative Pure White restaurant in Cologne. Pure White means creative top cuisine in a modest (unpretentious) atmosphere, with the primary focus of pure, product perfection. The desire is to continually inspire our guests.
Sincere enjoyment and curiosity about exciting worlds of taste are always in the foreground in Pure White. There are no misleading effects, but only pure, clear cuisine, in which the excellence of the individual ingredients and products are paramount.
His Credo: 'Everything is authentic with us! Taste, smell, temperature and volume...'!
He created for Giolito our flavour 'Pistacchio Siciliano' which consists of a high-quality Sicilian pistachio paste.
Antwerpener Strasse 5
50672 Köln
Phone: +49 (0)221-29 43 65 07
Mobil: +49 (0)178-66 97 667
info@pure-white-food.de
Ernst Knam | Top pastry chef from «L’Antica Arte del Dolce», Milano |
Ice cream world champion
After many years in the kitchens of the world's most prestigious and well known restaurants, Ernst Knam came to Italy and worked with Gualtiero Marchesi as a master pastry chef. In 1992 he opened his now historic pastry shop in Via Anfossi 10 in Milan, the Pasticceria l'Antica by Ernst Knam, a world where creativity is the order of the day.
Ernst Knam has received several international awards. In 2012 he was appointed “World Ice Cream Champion”, in 2011 he became “Italian Fingerfood Champion” and in 2009/2010 “Italian Chocolate Champion”. Other international awards date back to 1988.
Knam joined the “Discovery Italia” family in 2012 and is also a well-known and popular television personality known as "The King of Chocolate". Knam's Confiserie is characterized by refinement and unusual combinations. His creations follow seasonality and his interpretations of chocolate, spices and fruits make his pastries unique and unmistakable.
For Giolito he created our flavours ‘Mango Sorbetto, Lampone Sorbetto, Chili/Cranberry/Cioccolato and many more’.
Pasticceria L’Antica Arte del Dolce
KNAM Srl
Via A. Anfossi, 10
20135 Milano (MI)
Phone: +39 (0)2 551 944 48
Gilles Marchal | Patisserie Gilles Marchal | The star patissier with
an international reputation
Gilles Marchal remembers his childhood in his Lorraine village of Laneuveville-aux-bois fondly, his grandmother who cooked the farm's products, and his father, a chocolate representative, and with his mother, making his first sweets. At the age of 14, he began his apprenticeship with Claude Bourguignon, a well-known patissier of the Lorraine Region.
Afterwards he put on his apron as assistant pastry chef at Le Crillon, then as pastry chef at Plaza Athénée, Le Bristol and as creative director at La Maison du Chocolat in Paris. After being named pastry chef of the Year in 2004 and Medal Winner of the City of Paris in 2008, Gilles Marchal moved to Paris, on the Montmartre hill, Rue Ravignan 9. While in Paris ,enchanted by a village spirit, a privileged place where people take the time to live and get to know each other, he finds the inspiration and the joy to fully practice his profession in his own Boutique.
His creativity and passion for chocolate can be felt and tasted in his chocolate dream 'Cioccolato Guanaja 70%' and the fruity fireworks 'Sogno d'Estate Esotico', which he created exclusively for us.
Pâtisserie Gilles Marchal
9, rue Ravignan
75018 Paris
Phone: +33 (0)1 85 34 73 30
boutique@gillesmarchal.com
Robert Speth | Restaurant Chesery, Gstaad | Michelin star and
Gault-Millau «Chef of the year»
His motto: the great art of simplicity.
Robert Speth has been chef and owner of the gourmet restaurant Restaurant Chesery in Gstaad as well as the author of the cookbook "Cuisine pure“ since 1984. Among his guests are many personalities from the film, politics and sports industries. However, many from the region are also enthusiastic about his culinary skills, turning down-to-earth products into culinary delights.
In his esteemed career as a chef, he has achieved high accolades, as he persistently worked his way up to the highest level. These include a Michelin star, 18 Gault-Millau points, the Gault-Millau title “Ascender of the Year 2001” and “Chef of the Year Title 2005”.
The collaboration with Giolito began in 2008, when he developed the recipe for the Caramello Salato.
Restaurant Chesery
Robert Speth
Alte Lauenenstrasse 6
CH-3780 Gstaad
Tel: +41 33 744 24 51
Fax: +41 33 744 89 47
info@chesery.ch
Stefan Wiesner | Gasthof Rössli, Escholzmatt | „The Warlock“ |
17 points in Gault-Millau
Stefan Wiesner, also known as “The Warlock" from the Entlebuch, is no ordinary cook. He is an inventor and tinkerer. His dishes include a hay soup and smoked snowflakes. In short, Stefan Wiesner creates with anything he finds in nature; in the mountains, on surrounding fields, forests and waters. He combines turf, straw and whisky with chicken and goat. A combination that likely won’t be found anywhere else.
Stefan Wiesner celebrates alchemical natural cuisine conjuring up unusual creations, while tasting superb. This has earned his Gasthof Rössli 17 Gault-Millau points and a Michelin star in 2007. His achievements make him feel appreciated, so he says.
His ideas: Cooking is ethics, ecology, culture, architecture, aesthetics and art, but above all expertise and skill.
Stefan Wiesner lived out his dream for Giolito and developed the flavour Caffè Bianco. His unique and natural process maintains the white color of this ice cream, while infusing more flavor from the coffee beans.
Gasthof Rössli
Hauptstrasse 111
6182 Escholzmatt
Phone: +41 (0)41 486 12 41