Matthew Lee of Tèo Gelateria who has been selected to compete in the Gelato World Tour competition taking place in Austin Friday, May 9 through Sunday May 11, 2014 at Republic Square Park. One of sixteen North American finalists, Lee needs Austin’s support to win this heat and face off for the title of World’s Best Gelato Artisan in the finals this September in Rimini, Italy.
For eleven years, award-winning Tèo has been located in the 26 Doors Shopping Center at 1206 W. 38th Street. A local favorite, Tèo is known for Lee’s ever changing menu featuring fresh, organic, seasonal and, when possible, local Texas ingredients. Lee begins by making his own gelato bases before adding components with depth of flavor and dimension such as goat cheese and honey or caramelized bacon and chocolate to create smooth, perfectly balanced tastes.
For the Gelato World Tour, Lee will present “Nuts,” an American and Italian combination of creamy peanut butter swirled with chocolate hazelnut. Purchase “The Gelato Ticket” for $10.00 to taste Tèo’s flavor along with four others before voting for your favorite. The top three will move on to the finale based on a ranking voting system weighted 50% by the public and 50% by a jury. Help Tèo scoop up the win and have our city represented in the Gelato World Tour Finals! 


Matthew Lee, Tèo (Austin, TX, USA)
Flavor: Nuts 
(Peanut Butter and Chocolate Hazelnut)
James Coleridge & Salvatore Boccarossa, Bella Gelateria (Vancouver, BC, Canada)
Flavor: Salted Pecan with Montmorency Tart Cherries & Tahitian Vanilla
Tammy Giuliani, Stella Luna Gelato Café (Ontario, Canada)
Flavor: Rich Chocolate, Dark Rum & Wild Cherry
Jon Snyder, Il laboratorio del gelato (New York, NY, USA)
Flavor: Toasted Marshmallow Graham Cracker
Jessica Oloroso, Black Dog Gelato (Chicago, IL, USA)
Flavor: Goat Cheese Cashew Caramel
Baron W. Von Gottsacker, Bent Spoon Gelato (Sheboygan, WI, USA)
Flavor: Raspberry Beet
Jasmine Chida, Sweet Cup Artisan Gelato & Espresso (Houston, TX, USA)
Flavor: Texan Kulfi (Pecans, Bourbon-Whiskey & Cardamom)
Josh Collier, Cafe Dolce Gelato (Houston, TX, USA)
Flavor: Fior di Bronte (Pistachio)
Mary Stanley, The Turtle Gelateria (Brownwood, TX, USA)
Flavor: Turtle
Carmen Angelo Ricciardi, Carmen’s Gelato (Anchorage, AK, USA)
Flavor: Maple Brown Butter Pecan
Elizabeth McCleary, Devine Gelateria & Café (Sacramento, CA, USA)
Flavor: Bananas Foster
Peter Miller, Tazzina di Gelato (Tucson, AZ, USA)
Flavor: Chocolate Orange Liqueur
Kimberly Zanni, Gelato Di Babbo (Lititz, PA, USA)
Flavor: Chocolate Guinness Caramel Crunch
Stephen Hovis, Nucci’s Gelato (Franklin, TN, USA)
Flavor: Carmastachio (Carmel, Marscapone & Salted Pistachio)
Silvia Bertolazzi, Carpe Diem! Gelato-Espresso Bar (Lafayette, LA, USA)
Flavor: La Grande Bellezza (Avocado Basil)
Stefano Versace & Francisco Blanco, Versace Gelateria Italiana & Gourmet (Doral, FL, USA)
Flavor: Profumi di Sicilia (Nougat, Ricotta Cheese Cannoli, Pistachio & Chocolate Chips)




About The Author

Hayden Walker
Executive Editor | Co-Publisher

Hayden Walker is the Editor in Chief and Director of Operations for Austin Food Magazine

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