Master gelato maker Christian Wu is the new world champion according to Gelato Festival World Masters. With his flavor “Il Bosco dei Cento Acri,” the master gelato maker from Gelateria Giotto in Ixelles (Belgium) won first place at the World Final of the most important international competition for individual gelato artisans.

A gelato that impresses from its name and convinces from the first taste: Wu’s creation stands out for its balance, technical precision, and strong storytelling component. “Il Bosco dei Cento Acri” consists of fiordilatte infused with wild honey and Scots pine, enriched with a porcini mushroom crumble and a lemon and honey variegation: a bold and surprising combination that evokes natural atmospheres and woodland sensations.

Completing the podium are Carlo Guerriero (Spain), second place with the flavor “Sherrymisu³” from La Cremeria Gelato Italiano in Cádiz—an interpretation that blends the Italian tradition of tiramisù with the aromatic notes of sherry—and Kees Baars (the Netherlands), third place with “Seaside Delight” from IJssalon IJsie Prima in Callantsoog, a flavor inspired by the Dutch coastal landscape.

The competition was judged by an international jury of industry experts, including high-level professionals from the restaurant and pastry sectors such as Lisa Dahl (Executive Chef and Owner of Dahl Restaurant Group), Romain Cornu (VP Global Pastry of Tao Group Hospitality), Denis dello Stritto (Culinary Development and Executive Chef), and Sergio Dondoli (Vice President of the Gelato World Cup).

After four years of selections, more than 3,500 participants, and hundreds of events worldwide, the final brought together the 34 best gelato makers from 18 countries. It took place in the United States, in Las Vegas, from March 24 to 26 as part of the International Pizza Expo & Conference.

The World Final of Gelato Festival World Masters was organized by Gelato Festival in collaboration with ICE – Italian Trade Agency, with strategic partners Carpigiani, SIGEP World – Italian Exhibition Group, and Gelato World Tour. The official host of the Final was the International Pizza Expo & Conference. The event featured brand sponsor ISA, technical sponsors Chefs’ Warehouse and Rosito Bisani, and event sponsor Bristot.

Special Mentions

During the competition, special mentions were awarded by the jury and sponsors. Below is the full list of winners:

• Special Mention “Storytelling”: Fabio Marasti with the flavor “Nessun Dorma”

• Special Mention “Identity in a Cup”: Juan Antonio Coyoli Maciel with the flavor “Lisi”
• Special Mention “Best Workplace Practice by Carpigiani”: Massimiliano Lanzafame with the flavor “Dedicato a te”
• Special Mention “Pair Flavor & Territory”: Elisabeth Stolz with the flavor “I tesori delle nostre montagne”
• Special Mention “Best Gelato Decoration”: Francia Magsaysay with the flavor “Passionfruit, Yuzu & White Chocolate”
• Special Mention “Mastery of Gelato Science”: Enrico Piccin with the flavor “Mediterraneo”
• Special Mention “Innovation & Future Vision of Gelato by Sigep World”: Tomasz Szypula with the flavor “Hycka - fiori e frutti di sambuco”
• Special Mention “Excellence in Ingredient Use”: Jiang Jie with the flavor “Pomelo Finger citron vetiver”
• Special Mention “Creativity”: Thomas Micolino with the flavor “Kamelatte”
• Special Mention “Best Young Gelato Talent”: Charalampos Marantidis with the flavor “Exotic Greek Cheese”

Italian artisan gelato culture conquers the world

The international podium reflects an increasingly clear trend: artisan gelato, born in Italy, is now a global language. The world’s best gelato makers reinterpret the Italian tradition with local ingredients, sensibilities, and identities, while maintaining quality, technique, and product culture at the core.

The numbers highlight the scale of the phenomenon. Gelato Festival World Masters is a global journey that, in its latest edition, involved over 3,500 artisan gelato makers worldwide, confirming it as the largest international competition in the sector.

This is supported by a structured and growing industry: in Europe there are over 65,000 gelaterias, more than 39,000 of which are in Italy (sources: SIGEP World, Italian Gelato Makers Association, and industry organizations), confirming a production and cultural model that continues to set the standard internationally.