Stéphane Bertoldi
Master Ice Cream Maker
His creativity and originality earned him the title of Laureate of the Réseau Entreprendre® in 2016.
After 15 years in this sector, Stéphane Bertoldi has built a solid reputation, now exporting his expertise internationally, notably to Algeria, Rwanda, Ghana, and the Dominican Republic.
Before getting into artisanal ice cream, Stéphane Bertoldi worked for a long time in the restaurant world.
Trained by his father, a restaurateur, in their family establishment in Antibes on the French Riviera, he then gained experience in renowned culinary institutions such as Château Saint Martin in Saint Paul de Vence (Oeteker Group).
After opening his own restaurant, Stéphane made a radical shift to devote himself to artisanal ice cream.
He went to Italy to study at the School of Master Ice Cream Makers in Turin, where he was trained under the guidance of Pino Scaringella, ambassador of the famous Italian « gelato » to the world.
His career then took an even more exotic turn with his move to French Guiana, attracted by the call of exoticism. There, he founded in .. an ice cream making laboratory in Cayenne and innovates by creating new flavours by exploiting the richness of local fruits.
