Our gelato maestro was raised with a chef’s palette then trained in Italy to make gelato like the greats made it, using a time intensive ritual performed by hand each day. With each recipe, he strives to stir in a mixture of tastes not previously conceived. In Coffee Cookies and Cream, he fuses beans from a Texas coffee roaster with America’s favorite sandwich cookie, mixing them together with his homemade base and pure, natural ingredients. When you taste his gelato, you’d never know that the gelato maestro who placed in the Top Five at the World Finals was once just a kid from Austin named Matthew Lee. But the Italians named him Mattèo. His friends just call him Tèo.