‘Gelato Festival World Masters,’ the most prestigious gelato tournament in the world, held the North America Finals over Labor Day weekend at Ovation Hollywood and is thrilled to announce, along with strategic partners Carpigiani and SIGEP - Italian Exhibition Group, that Juan Antonio Coyoli Maciel of Super Creamy Gelato Shop in Mexico City took top prize as Best Flavor North America 2025 for Lisi - a gelato inspired by the Mexican “Dulce de Calabaza,” a dessert made with Castilla pumpkins, coffee variegato and caramelized pumpkin seeds

Joining Coyoli Maciel in advancing to the 2026 World Finals are:

• Maria Liliana Biondo of uGOgelato (Cincinnati, OH) - Mandorland (A 100% vegan gelato with a combination of natural almond, toasted almond and bitter almond, 70% dark Venezuelan chocolate pieces, blood orange glaze, almond nougat and an orange zest spray when serving)
• Francia Magsaysay of Francy's Artisanal Ice Cream (Bergenfield, NJ) – Passionfruit Yuzu & White Chocolate (passionfruit yuzu gelato swirled, with white chocolate gelato and varigated with passionfruit reduction)

As part of a series of competitions in over 20 countries, 10 exceptional gelato artisans from across the U.S., Canada and Mexico competed on August 30 and 31, vying for three spots in the 2026 World Finals. Each gelato chef was judged by a technical panel of renowned culinary professionals including Lisa Dahl (Executive Chef/Owner of Dahl Restaurant Group), Andrea Cavaliere (Executive Chef, SoHo House), Pawel Petrykowski (Gelato Chef, Paulo Gelateria Chicago), and legendary Master Gelato Maker Sergio Dondoli (Gelateria Dondoli, San Gimignano, Italy), as well as by enthusiastic festival attendees.

“We are thrilled to crown Juan Antonio Coyoli Maciel as Best Flavor North America 2025. This year’s competition brought together extraordinary talent, creativity and passion, and the level of artistry we witnessed was inspiring. This is more than a competition—it’s a global celebration of tradition, innovation and community. We can’t wait to see Juan Antonio, Maria and Francia represent North America at the World Finals next spring, where the best gelato chefs from around the world will come together to write the next chapter of gelato history,” says Gabriele Poli, Founder of ‘Gelato Festival World Masters’ and the Gelato Festival product line.

Additionally, ‘Gelato Festival World Masters’ bestowed Sergio Dondoli with a Career Recognition Award on Sunday, August 31. He received a beautiful silver spoon crafted by Florentine master goldsmith Paolo Penko for his incredible accomplishments in the gelato world.

Over two days, attendees experienced a gelato-centric festival featuring live demonstrations by gelato artisans, interactive tastings and workshops, and samplings of the finalist gelatos in competition.

2025 North America Finalists Advancing to the 2026 World Finals:

• Juan Antonio Coyoli Maciel of Super Creamy Gelato Shop in Mexico City – Lisi - a gelato inspired by the Mexican “Dulce de Calabaza,” a dessert made with Castilla pumpkins, coffee variegato and caramelized pumpkin seeds
   
• Maria Liliana Biondo of uGOgelato, Cincinnati, OH – Mandorland (A 100% vegan gelato with a combination of natural almond, toasted almond and bitter almond, 70% dark Venezuelan chocolate pieces, blood orange glaze, almond nougat and an orange zest spray when serving)
   
• Francia Magsaysay of Francy's Artisanal Ice Cream (Bergenfield, NJ) – Passionfruit Yuzu & White Chocolate (passionfruit yuzu gelato swirled, with white chocolate gelato and varigated with passionfruit reduction)

Special Mention:

• People’s Choice Award: Melanie Wolf, Pompelmo Gelateria (Westerly, RI) – Taste the Tropics Sorbet (A refreshing blend of passionfruit, pineapple and mango with a ginger surprise)