Memorial bred and Austin-based entrepreneur Matthew Lee was judged Top 5 in the World at the Gelato World Tour 2014 finals in Rimini, Italy and winner of the People’s Choice Best in North America award at the 2016 competition in Chicago, Lee’s namesake brand Tèo (short for Matteo) rolled out in H-E-B stores across Greater Houston last month.
H-Town’s first taste has begun with a selection of eight premium pint offerings including Salted Caramel, Italian Peanut Butter Cup, Goat Cheese & Cherry, Coffee Cookies & Cream, Texican Vanilla, Dark Chocolate, Cookies & Cream and Peppermint Stick. In October, Peppermint Stick will make way for an initial seasonal switch to Pumpkin Pie. In all, Lee has perfected over 500 flavors, and creates more every week in his laboratory/kitchen.
Lee’s passion for food was reignited in 2003 after taking leave from a corporate job as a high tech executive for an apprenticeship with gelato maestros in Florence, Italy. The experience not only reinforced his desire to make gelato a life focus, but also the work and commitment required to master the craft.
According to Lee, “Our artisan gelato is created in a kitchen by people using fresh, real ingredients, not in a chemistry lab by food scientists.”
Surely the proof is in the pudding, as the Gelato World Tour garners entries from 1,500 competitors and five continents and is considered the most comprehensive, cross-cultural gelato competition of its kind.
He points to the key differences between gelato and ice cream as utilizing less fat, which allows one to taste the true flavors, not cover them up; less air, which makes the flavors more intense; thus creating a creamier and smother texture that is healthier than ice cream; a win, win, win.
