Nick Palumbo founded Gelato Messina in 2002, setting up the original store in Darlinghurst, Sydney - right across the road from the Mentored Podcast Studio.


Nick is the creative force behind Messina's renowned gelato and gelato cakes who has dedicated his life to the food industry. His journey began at the age of eight when he travelled to Pasticceria Irrerain Messina, Sicily. The trip ignited his lifelong passion for food. Inspired by his experiences in Sicily, Nick aimed to one day bring authentic Italian gelato to Sydney.


Since founding Gelato Messina, Nick has been apart of every aspect of the brand, from product development to store design. With now 30 stores across Australia and one in Hong Kong, Messina has become a beloved destination for gelato enthusiasts nationwide.


We spoke about the origins of Messina, humans romance with ice cream, the struggles in the early days of the business, Messina's unconventional business model, the art & science behind the gelato, the role social media had in the company's growth, the balance between tradition & innovation when it comes to gelato, whats's next for Messina & much more.


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Nick Palumbo founded Gelato Messina in 2002, setting up the original store in Darlinghurst, Sydney - right across the road from the Mentored Podcast Studio. Nick is the creative force behind Messina's renowned gelato and gelato cakes who has dedicated his life to the food industry. His journey began at the age of eight when he travelled to Pasticceria&nbsp;Irrera in Messina, Sicily. The trip ignited his lifelong passion for food. Inspired by his experiences in Sicily, Nick aimed to one day bring authentic Italian gelato to Sydney. Since founding Gelato Messina, Nick has been apart of every aspect of the brand, from product development to store design. With now 30 stores across Australia and one in Hong Kong, Messina has become a beloved destination for gelato enthusiasts nationwide. We spoke about the origins of Messina, humans romance with ice cream, the struggles in the early days of the business, Messina's unconventional business model, the art &amp; science behind the gelato, the role social media had in the company's growth, the balance between tradition &amp; innovation when it comes to gelato, whats's next for Messina &amp; much more. You can subscribe to the newsletter here:&nbsp;<a href="https://mentored.com.au/newsletter-sign-up" rel="noopener noreferrer" target="_blank">https://mentored.com.au/newsletter-sign-up</a><a href="https://www.facebook.com/groups/mentormarkbouris/" rel="noopener noreferrer" target="_blank">Join the Facebook Group.</a>Follow Mark Bouris on&nbsp;<a href="https://www.instagram.com/mark_bouris/" rel="noopener noreferrer" target="_blank">Instagram</a>,&nbsp;<a href="https://au.linkedin.com/in/markbouris" rel="noopener noreferrer" target="_blank">LinkedIn</a>&nbsp;&amp;&nbsp;<a href="https://www.youtube.com/channel/UCPX01K1JgNS5pyzUtwtCtsQ" rel="noopener noreferrer" target="_blank">YouTube.</a>&nbsp;<hr>

Mark Bouris speaks to business owners and entrepreneurs, finding out what makes them tick and their plans for growth. Some business owners are on the way up and enjoying new success, others are at a turning point. Mark digs into their stories and finds out why they set out to create their own path, their challenges and where they go from here. Based on his own personal experiences and learnings, he also passes on his own guidance on how to take their business to the next level.

Mark Bouris speaks to business owners and entrepreneurs, finding out what makes them tick and their plans for growth. Some business owners are on the way up and enjoying new success, others are at a turning point. Mark digs into their stories and finds out why they set out to create their own path, their challenges and where they go from here. Based on his own personal experiences and learnings, he also passes on his own guidance on how to take their business to the next level.

Mark Bouris speaks to business owners and entrepreneurs, finding out what makes them tick and their plans for growth.  Some business owners are on the way up and enjoying new success, others are at a turning point.  Mark digs into...

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