Gelateria Gemelli will be a gelato shop located on East 6th Street in the new Corazon residential and retail building. Gemelli will be serving to ever-expanding and trendy East side of Austin.
The Project FAQs
ANDREW SABOLA was raised around the food and beverage industry. His grandfather was a chef and his uncle William ran a successful catering business in Massachusetts. He spent his adolescence peeling carrots, chopping onions, setting tables and washing dishes for Uncle Bill. The energy and excitement that stemmed from being his uncle’s teenage sous embedded a love for food and hospitality in Andrew’s mind. In addition to working at various restaurants around Boston through college, Andrew also obtained an MBA and completed an internship at Formaggio Kitchen in Cambridge, MA, a premier importer of old world wine and cheese to the US. Andrew is also a member of the International Wine Guild and is now a certified Gelatiere in the traditional method from Carpigiani Gelato University in Bologna, Italy. Although he is currently occupied as Portfolio Advisory Director for John Hancock Asset Management, Andrew still aspires to run a successful business in the food and beverage industry.
MEGHAN ERWIN Combining her love of all things stylish with her passion for food, Meghan Erwin has built a reputation as one of Austin’s leading professional food stylists and recipe developers. Meghan’s attention to detail, personal style and honed culinary skills make her the accomplished food stylist she is today. An A.S. in Culinary Arts and a B.A. in Magazine Journalism further enhanced her ability to combine the worlds of food, style and design. Before her move to Austin, Meghan worked at the highly respected America’s Test Kitchen where an internship led to a full-time position developing recipes and leading photo shoots. The Test Kitchen’s incredibly high standards and talented staff rounded out her recipe developing and food styling skills, enabling her to become the professional she is today. Her personal style, taste, culinary skills and knowledge of prop selection enhance her overall styling aesthetic. These skills help bring food to life and tell the stories created around them. Meghan styles food for commercial, editorial, packaging and restaurant clients for print and film media. Clients include Joe’s Crab Shack, Macaroni Grill, Whataburger, Whole Foods and Esquire Magazine, to name a few. She recently attend- ed the Carpigiani Gelato University in Bologna, Italy and became a certified Gelatiere.
VALERIE BROUSSARD A Louisiana native, Valerie Broussard spent 11 years in New York City as a chef, food stylist and writer. She then completed an MA in Food Culture and Communications from the University of Gastronomic Sciences near Parma, Italy before moving to Austin. Valerie joined Barr Mansion as Organic Food Coordinator, then W Austin as Starwood’s first Forager, sourcing local ingredients from nearby farms and ranches, along with cheeses, cured meats, grains, and even hot sauce from artisanal producers. In December of 2013, she formed V. Broussard Consulting, offering F & B sourcing support to restaurants, artisans and retail concepts. She volunteers as Slow Food Austin’s Biodiversity Chair and is a member of the Austin chapter of Les Dames d’Escoffier. Valerie will be integral to Gelateria Gemelli by helping to source the best quality ingredients to suit seasonal flavors as well as for the base of the gelato itself to provide the most natural product possible. Her services can be found at http://valeriebroussard.com/.
BRIAN STUBBS Mr. Stubbs was born and raised in Oklahoma City, Oklahoma, where his grandparents owned and operated a restaurant for 26 years. In 2003, after graduating with his Bachelor of Accountancy, he moved to Austin. His passion for the restaurant business, coupled with a strong work ethic and genuine sense of hospitality, quickly led to him assuming varied management roles and in 2005, he was responsible for opening and running an upscale 120 seat restaurant, patio & bar. As general manager for over six years, Mr. Stubbs was responsible for hiring, training and over- sight of more than 60 employees. He implemented service and product quality standards, food and labor cost controls, and processed payrolls, monthly inventories and financial statements. In January 2012, Mr. Stubbs started Genuine Article, a hospitality-focused bookkeeping and consulting company. Bookkeeping clients include Contigo, Lenoir, Noble Sandwiches Co., Ramen Tatsu-ya, Hopfields, Foreign & Domestic, Drink.Well, Texas French Bread and Bufalina. In March 2013, Mr. Stubbs co-founded Austin Food For Life, a non-profit dedicated to helping food & beverage industry professionals, including farmers and artisans, access affordable healthcare solutions in Austin. Mr. Stubbs’s financial acumen, operations expertise and network of restaurant professionals provide essential infrastructure and oversight to Greenman clients. This support allows each client to focus on the quality and consistency of their product, service and experience.
The biggest mitigation of financial risk is performed by Greenman Group, LLC. It has a management contract with each of these operators and will be responsible from all financial management and oversight. Brian Stubbs, Greenman Partner, currently provides financial oversight for the following Austin clients:
Contigo | Lenoir | Noble Sandwich Co. | Hopfields | Foreign & Domestic | Drink.Well. | Ramen Tatsu-ya | Texas French Bread | Bufalina | Olamaie | Dai Due | Miltos | Strange Fruit Public Relations
Gelateria Gemelli will be a gelato shop located on East 6th Street in the new Corazon mixed-use residential building one block East of IH-35.
Keeping their eyes on the national artisanal gelato scene, and after training in Bologna Italy, owners Andrew Sabola and Meghan Erwin will serve pure and quality ingredients with extreme care to the traditional art of gelato. Paired with a coffee program, an Italian wine and liquor list and a pastry program, this will be a neighborhood destination for everyone nearby, day and night. Gelateria Gemelli will be an after dinner spot serving the patrons of the restaurants popping up in this area as well as a daytime spot for pedestrians, workers and residents.
Artisanal ice cream is enjoying success nationwide as consumers from coast-to-coast are taking an interest in where their product comes from and showing a willingness to pay for higher quality ingredients. With Austin’s mild-to-hot climate, local ice cream and gelato shops such as Lick and Amy’s Ice Creams are enjoying tremendous success and customer loyalty. Gelateria Gemelli is strategically positioned by price to quality to take gelato to the next level.
Gelateria Gemelli will be serving to an ever expanding and trendy east side of Austin with plans to take this concept into regional and then national expansion.
ANDREW SABOLA was raised around the food and beverage industry. His grandfather was a chef and his uncle William ran a successful catering business in Massachusetts. He spent his adolescence peeling carrots, chopping onions, setting tables and washing dishes for Uncle Bill. The energy and excitement that stemmed from being his uncle’s teenage sous embedded a love for food and hospitality in Andrew’s mind. In addition to working at various restaurants around Boston through college, Andrew also obtained an MBA and completed an internship at Formaggio Kitchen in Cambridge, MA, a premier importer of old world wine and cheese to the US. Andrew is also a member of the International Wine Guild and is now a certified Gelatiere in the traditional method from Carpigiani Gelato University in Bologna, Italy.
We asked Andrew a few questions:
Describe yourself in one tweet:
Massachusetts born Italophile. I’m always hungry and I always have a soundtrack.
You’re a Portfolio Advisory Director for John Hancock Asset Management. What is the most valuable “corner office” business lesson you learned from this experience?
I fell into finance by accident. I thought it would be fun to wear a suit. Fast forward 14 years and I have an actual career. It’s still weird to me. A lot of people think that anyone who works in financial services has to be a blood-sucking stockbroker out to destroy the economy. Those types definitely exist but I have been lucky enough to work for Portfolio Managers who are smart, conscientious and honest. What I’ve learned from them over the years is that you must have integrity in your life, from who you are when you wake up, to who you are at the office, to who you are at a dinner party. People can sniff out a phony. Be the person you are internally in everything you do. Integrity also means that you can’t be all things to all people. You can’t please everyone so you have to be honest and have confidence that the principles that drive you will lead to success.
You know the drill – one perfect bite. What would it be?
Oh man, you know that I’m a Gemini (in Italian Gemelli, the twins) so I think I get to pick a sweet and a savory.
- Barbara Lynch’s Butcher Shop Bolognese in Boston. She uses beef, pork, veal and chicken livers in her Bolognese so it’s really barny and rich. A spoonful of that with gnudi and a fried basil leaf on top is the perfect bite.
- Roman’s chocolate Sorbetto in Brooklyn is the greatest sweet bite that comes to mind. It has a deep chocolate flavor without too much acidity. I don’t know what they put in that stuff but it’s damn near perfect.
You’re truly a lover and master of Gelato so if you had to describe yourself as a Gelato flavor, what would it be and why?
I should probably answer with something exotic but the honest answer is chocolate because it can vary so greatly. You kind of have to be a steward of the bean and adjust the recipe according to the expression, much like a grape in the wine making process. Chocolate has been one of the harder flavors to master. There is so much garbage chocolate gelato/ice cream out there. Once you’ve had the real deal, you can’t go back to industrial chocolate. I think I like it most because it’s dynamic and powerful, it’s great by itself but can be paired with almost anything. There is no greater comfort food for me. As a kid when I would get those Neapolitan sundaes in a plastic cup, I would rush through vanilla, acknowledge strawberry and savor chocolate.
It’s a 100% profit share up until a certain multiple of invested capital has been returned, after which it remains a lower percent of profit share in perpetuity. All losses/gains pass through to the investor on a pro rata basis.