From Fine Dining to Gelato Magic: The Journey of Juan Balsani
When you step into Pistackio Gelato & Co., you’re not just tasting gelato—you’re experiencing a lifetime of passion, creativity, and culinary expertise. My name is Juan Balsani, and I’m the chef and gelato maker behind this little slice of heaven in Auckland. Today, I want to share my journey from fine dining restaurants to crafting what I believe is the best gelato in New Zealand.
The Early Days: A Passion for Food
My love for food began in my grandmother’s kitchen in Argentina, where I spent countless hours watching her prepare traditional dishes with love and care. Those early memories sparked a passion that would shape my entire career. I knew I wanted to be a chef, and I was determined to learn from the best.
I trained in some of the world’s most prestigious kitchens, including Michelin-starred restaurants in Europe and fine dining establishments across the globe. For 25 years, I honed my skills in both savory and pastry arts, mastering the techniques and precision that define high-end cuisine. It was an incredible journey, but something was missing.
The Turning Point: Falling in Love with Gelato
While working in the pastry section of a renowned restaurant, I discovered the art of gelato-making. Unlike traditional ice cream, gelato is a delicate balance of science and artistry. It requires precision, patience, and a deep understanding of ingredients. I was captivated by the process—the way simple, high-quality ingredients could transform into something so creamy, flavorful, and unforgettable.
I realized that gelato could become more than just a dessert; it became my way to bring joy to people’s lives. It reminded me of the happiness I felt in my grandmother’s kitchen, and I knew I wanted to share that feeling with others.
Bringing Fine Dining to Gelato
When I opened Pistackio Gelato & Co., I brought with me the lessons I learned in fine dining. Every flavor is crafted with the same attention to detail, creativity, and respect for ingredients that I applied in Michelin-starred kitchens. From sourcing organic ingredients to experimenting with unique flavor combinations, I treat gelato-making as an art form.
Our signature flavors, like Pistackio, Banana and Dulce de Leche, and Coconut and Butterscotch, are a reflection of my commitment to quality and innovation. Each month, we introduce a new seasonal flavor to keep things exciting—like our latest creations, Amarena Cherries Black Forest, Salted Caramel and Pretzels and Pear and Amaretti. These flavors are inspired by my travels, my heritage, and my love for pushing boundaries.
Why Gelato?
Gelato is more than just a dessert—it’s a way to connect with people. It’s the smile on a child’s face when they take their first bite, the joy of a couple sharing a cone on a sunny afternoon, or the satisfaction of a customer discovering a new favorite flavor. At Pistackio Gelato & Co., we’re not just serving gelato; we’re creating memories.
The Future of Pistackio Gelato & Co.
My goal is simple: to make Pistackio Gelato & Co. the best gelateria in New Zealand. I want everyone—locals and tourists alike—to know about us, to visit us, and to experience the magic of our gelato. Whether you’re a lifelong gelato enthusiast or trying it for the first time, I want you to leave our shop feeling happy, satisfied, and eager to come back for more.
Join Us on This Journey
Thank you for being part of our story. Every scoop of gelato we serve is a reflection of my journey, my passion, and my love for this craft. So, the next time you visit Pistackio Gelato & Co., know that you’re not just enjoying a dessert—you’re tasting a piece of my heart.
Let’s make Pistackio Gelato & Co. the talk of Auckland—one scoop at a time. �✨
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“What’s your favorite gelato memory? Share it with us in the comments below!”