The Gelato Festival World Masters, the 2022-2025 world tour run with partners Carpigiani and Sigep – Italian Exhibition Group, stopped in Belgium for the third year in a row. On 25 February 2025, 24 gelato artisans competed at the Carpigiani Benelux headquarters in Zandhoven.

The four qualifiers

• First place: José Romero of Pepe’s, Brussels, with “Comme une ruche”, a beeswax gelato paired with a crunchy almond and pollen nougatine and a yuzu coulis.
• Second place: Jasper Braeckman of Kreem by De Petrushoeve, Beervelde, with “Pasta Pesto van Brandnetel”, a stinging nettle pesto gelato with toasted pine nuts and parmesan.
• Third place: Peter Roman of Glacerie Peter, Pecq, with “Gelato affumicato”, a lightly smoked fiordilatte with smoked Himalayan salt and a hint of lemon juice.
• Fourth place: Gert Verschelde of ‘t Zoet gemoed, Zomergem, with “Peerfect Witlof”, a blend of blue cheese, pear and chicory.

All four go on to the Belgian Finals of the Gelato Festival World Masters, held in Italy at the Carpigiani headquarters in October 2025.

Judging and participants

Flavour, structure, creativity and presentation were the four criteria, with attention to ingredient choice, recipe craftsmanship and visual impact. The jury was:

• Bruno Van Vaerenbergh, pastry chef and international culinary consultant for DEBIC België
• Bram Hullebroeck, chef chocolatier and instructor at the Belgian Chocolate School
• Dylan Vandenberge, sous chef and chef-patissier at the three-starred Boury restaurant in Roeselare
• Sebastien Trudelle, Meilleur Ouvrier de France and owner of Smores

The other participants and their flavours were:

• Wim Van Houcke, Gelati Van Houcke, Bornem: “Yogurt mostarda mela e pera”
• Kurt Florkin, Gritje Kokx, Antwerp: “Cordero salvaje”
• Peter Van Loock, SuPe, Mechelen: “Oma’s Apfelstrudel”
• Pascal Pontone, Glacier Limont Blanc, Limont: “Citrus Ebène”
• Dominique Amez, X-Kwisit, Diksmuide: “Chocolate mousse”
• Giuseppe Buzza, Glacier Giuseppe, Saint Nicholas: “Chocosplash”
• Laetitia Joiris, Marasti Chocolatier, Stembert: “Piura”
• Anne-Chantal Dupont, Mystère et Boule de Glace, Lesdain: “Mystère de l’Alambra”
• Rob Proost, Barijs, Lichtaart: “Saffraan Winter honing”
• Roberto Milanese, Milanese Gelato, Antwerp: “Italian garden”
• Jelle Haven, Gelato Queen, Oostkamp: “Smoked vanilla”
• Junior Van Calster, Il Pinguino, Leuven: “Passion for pepper”
• Mathieu Eyckmans, Oyya, Bruges: “Dolce fuoco”
• Hilde Gos, IceLab NiceCream Creations, Antwerp: “Mamma mia”
• Tom Van Den Berge, Delicioso, Burst: “Ube mystique”
• Melanie Soenen, Madame Jeanne, Ichtegem: “Coquito del fuego”
• Michele Mallaci Bocchio, Gelateria dell’Osteria Michele, Kortenberg: “Zuppa inglese”
• Kim Smet, Luca’s ijs, Hamme: “Funky Mokey”
• Maryne Poppe, Tendance Glacée, Flawinne: “Zaccoco”
• Jelle Bories, Sorbetes Ni Manong Jelle, Saint Nicholas: “Las Pinas”

About the Gelato Festival World Masters

The championship began in Florence in 2010 and was inspired by the first documented gelato recipe, created by the architect Bernardo Buontalenti in 1559. It grew from a local contest into a tour across Italy, then Europe, and from 2017 into the United States. It went global with the Gelato Festival World Masters 2021 edition, which finished in December 2021 with a win for Adam Fazekas of Budapest and a record 3,500 gelato artisans judged by international juries.

What this means for gelato makers in New Zealand

Competitions like this show how far a well-balanced recipe, good technique and a confident story can take a gelato maker. If you are building your own flavour range, the right artisan gelato machines and a solid grounding from Carpigiani Gelato University are the place to start, and Majors Group can help with both in New Zealand. Our team can also talk you through Rubicone ingredients for your next signature flavour.

Source: Carpigiani news. Rewritten for New Zealand by Majors Group.