Matteo Casone, a gelato maker from Bologna, has built his professional identity between Italy, Australia, and Paris. Since 2024 he has led the consultancy project GlaceNess, following his work as Gelato Chef for La Glace Alain Ducasse — a journey that blends craftsmanship, technical expertise, and a contemporary vision of gelato.
Matteo Casone was born in Bologna and did not grow up in a family of gelato makers; his decision to enter the craft emerged in adulthood, as a personal vocation shaped after his academic studies. He earned a Bachelor’s degree in Economics from the University of Bologna and began his career far from the gastronomic world, working as a Consultant for Deloitte in the fields of Security and Privacy from 2010 to 2013. This early experience provided him with analytical discipline and managerial structure — skills that would later become essential in his entrepreneurial path.
In 2013 he made his first shift toward the world of gelato, joining La Sorbetteria Castiglione, a historic gelateria in Bologna, as Store & Operation Manager and gelatiere. The experience marked the true beginning of his artisanal training. In the same period he began a long collaboration with Iceteam 1927 – Ali Group, working for more than seven years as Brand Ambassador and Gelato Chef, developing recipes, training professionals, and contributing to the international spread of Italian gelato culture. From 2017 to 2020 he also served as a speaker in the prestigious Ice Cream Short Course at Penn State University, one of the world’s most respected programs in the sector.
Alongside these roles, he co-founded Bo&Bo Gelato Pty Ltd with his partner Matteo, bringing the gelato tradition of Bologna to Australia under the brand La Macelleria Gelateria. In Brisbane he developed a model of gelateria rooted in ingredient quality, artisanal technique, and a strong link to Italian culinary identity, replicated across multiple locations.
A major turning point came in 2020, when he joined Ducasse Paris as Gelato Chef and Production Manager, leading the laboratory of La Glace Alain Ducasse. For nearly four years he created the gelato of the Manufacture, working with globally sourced ingredients and applying techniques borrowed from pastry and fine dining to achieve clarity of flavor and precision of texture. His Parisian chapter strengthened his reputation and positioned him at the intersection between Italian craftsmanship and French gastronomic culture.
In 2024 Casone opened a new professional chapter with the launch of GlaceNess – Gelato and IceCream Consulting, offering comprehensive consultancy to professionals and new entrepreneurs: recipe development, equipment selection, production process optimization, and technical training. The project synthesizes all the competencies he has developed — flavor sensitivity, technical rigor, and a vision of gelato rooted in simplicity and craftsmanship.
Today, Casone continues to promote an idea of gelato as a complete sensory experience built on taste, texture, and memory. His philosophy emphasizes ingredient purity, clean structures, and the ability of gelato to surprise through subtle details — including controlled imperfections that become creative possibilities.
