Raised above a Milanese patisserie, Luigi ‘Gigi’ Pozzoli grew up surrounded by the scent of pastry and the rhythm of kitchens. In this Crumb Wire profile, the Le Cordon Bleu–trained chef and gelato maker at Gigi’s Gelato talks about honouring Italian tradition, mastering technique and keeping an open mind.
What first sparked your love for food, and how did you get your start in the industry?
I was raised in a family of excellent cooks – my grandmother and three cousins were all great in the kitchen. I grew up in an apartment above a famous patisserie in the Milan area and every day there would be some kind of sweet treat in the air.
In my previous occupation, I was an international sales executive and spent a lot of time wining and dining with clients in top restaurants, not only in Italy, but across Europe and the US.
My passion grew from there and I decided I wanted to cook and bake delicacies myself.
What’s been your journey so far – from your first job to where you are now?
I’m both a cuisine and patisserie chef – I can’t imagine giving up one for the other, as they truly complement each other. I trained at Le Cordon Bleu, where I obtained Le Grand Diplôme in both cuisine and pastry, specialising in French food alongside my Italian roots.
Being open-minded is key, as it allows you to learn techniques from top chefs and cuisines and apply them to your own food. Techniques are fundamental, and as part of my journey, I also specialised in sous vide cooking and gelato. I learnt the art of gelato from an Italian gelato champion.
What have been some of your greatest achievements and challenges along the way?
We are proud of bringing authentic Italian food and gelato to Melbourne. Too often, what is called “Italian” abroad, or even here in Australia, isn’t the real deal.
Outside your property/properties, what are your current favourite food joints?
Fired Up Pizza in Clayton.
Which chefs and cuisines inspire you most – past or present?
Thomas Keller and Gualtiero Marchesi have both been major inspirations.
How do you think Australia’s food culture has evolved in recent years?
There’s been a real shift toward fusion cooking, which has really shaped the dining landscape.
Personally, I’m a big believer in staying true to tradition. Italian food has such a rich history, and I like to celebrate it in its purest form.
Any exciting food trends you’ve tried at home – or sneaked onto the menu?
I love revisiting Italian classics! I respect tradition, but I also don’t shy away from incorporating modern techniques when they enhance the result.
And finally, what do you love doing when you’re not in the kitchen/at the venue?
Whenever I can, I travel the world looking for natural and historic beauty, and awesome food! And if I’m not travelling, then I am still in the kitchen cooking for my family.
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