Nick Palumbo’s family hail from Messina in Sicily. Yet he has solidified his legendary identity within Australia: bringing Messina to us. After making gelato out of a factory under the name Gelativo, Nick decided to open a small gelato shop in Sydney’s Darlinghurst. His ethos was to create the best gelato possible, using only the freshest ingredients, from scratch. Over time, he developed the individual, experimental, elaborate flavours that his stores are so famous for today. Not only are the Messina stores achieving great things—wih stores open in Australia, China, New Zealand and America—but Nick is personally achieving great things. He is the official chef for the Carpigiani Gelato University in Australia and New Zealand In 2011 he opened an ice cream lab, which is responsible for the ice cream works of art and single serve cakes that fill Gelato Messina’s shop windows.