The new champion of the Gelato Festival World Masters, the world's leading competition for individual gelato makers, is Christian Wu of Gelateria Giotto in Ixelles, Brussels. His "Hundred Acre Wood" won the World Finals held in Las Vegas from March 24 to 26, following a four-year selection process, with over 3,500 participants and a final shortlist of 34 professionals from 18 countries. The entries were evaluated by a jury of experts including American chef Lisa Dahl and Sergio Dondoli, a decorated master gelato maker and vice president of the Gelato World Cup.
What Does The Hundred Acre Wood Flavor Taste Like?
The name Wu chose for his creation is a clear homage to the world of Winnie the Pooh, the teddy bear from the children's novels. The flavor begins with a base of fiordilatte infused with wild honey and Scots pine, with a balsamic and enveloping character, enriched with a crunchy porcini mushroom crumble with a distinct umami note. To tie it all together, the artisan added a lemon drizzle, designed to balance the milk's roundness with just the right amount of acidity.
The goal, Wu explained, was to transform the scents of a walk in the woods into an experience to be savored in a glass. A flawless execution that immediately won over the judges, who praised the creation's balance, technique, and narrative power.
Who is Christian Wu and Where is Gelateria Giotto Located?
Until a few years ago, Wu had a completely different life, working in strategic consulting. In June 2021, he left his corporate career and moved to the province of Padua to train with master Antonio Mezzalira, the prophet of modern Italian gelato. In 2023, upon returning to Belgium, he opened the first Gelateria Giotto location with co-founder Karen Tran in the Châtelain district of Ixelles (Rue Washington 152), followed by a second location in Jette (Rue Bonaventure 103). Today, the display cases are limited and change weekly based on the seasons. The gelato is made daily with local ingredients (such as Wépion strawberries) alongside Italian delicacies such as PGI Piedmont hazelnuts, Sicilian pistachios, and Syracuse lemons.
The Rest of The Podium
Behind Wu was Italian Carlo Guerriero of Cremeria Gelato Italiano in Cadiz with his flavor "Sherrymisu³," which combines tiramisu with the aromatic notes of sherry. Third place went to Dutchman Kees Baars of IJssalon IJsie Prima in Callantsoog with "Seaside Delight," dedicated to the coastal landscapes of the North Sea.
According to the organizers, the podium confirms a clear trend: Italian artisanal gelato has become a global product, a language used and reinterpreted by professionals from around the world, each with their own ingredients and traditions.
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