SIGEP Asia will bring a heightened level of international attention to Singapore in July 2026 as Marina Bay Sands Expo and Convention Centre prepares to host the Asia Selection of the Gelato World Cup.
The event, running from July 15 to 17 alongside SIGEP Asia and Restaurant Asia 2026, is expected to draw leading gelato artisans from across the region in a competition that blends craft, innovation, and global culinary prestige.
The winning team will earn the right to represent Asia at the 2028 Gelato World Cup in Rimini, Italy, a global showcase spanning the broader Foodservice sector, from gelato and pastry to coffee, bakery, and pizza. Competitors will face six technically demanding challenges designed to test their precision, creativity, and teamwork. They will work with premium ingredients provided by major international suppliers of gelato, chocolate, and pastry components, underscoring the event’s commitment to both tradition and forward-looking artistry.
The judging panel will include team captains from participating nations and two prominent figures in the gelato world, Sergio Colalucci, President of the Gelato World Cup, and Sergio Dondoli, the competition’s Official Commissioner. Their participation reinforces the event’s reputation and sets a high bar for technical and creative excellence.
“The remarkable energy and creativity emerging from the Asian selections highlight just how deeply rooted and rapidly evolving the passion for gelato is across the region. Our mission is to nurture this growth by bridging Italian tradition with the bold, innovative directions shaping gelato in Asia and beyond,” said Ilaria Cicero, CEO of IEG Asia.
Support from the Worldchefs Association—an organization founded in 1928 and now representing more than 110 member countries—plays a central role in elevating the competition’s profile. The association’s influence spans education, certification, and international cooperation. Ragnar Fridriksson, Managing Director of Worldchefs, noted, “The SIGEP Gelato World Cup Asia Selection represents the very best of innovation, craftsmanship, and passion that define our industry. It brings together exceptional talent from across Asia, celebrating creativity and excellence in gelato making. We are proud to support the event that not only showcases technical mastery but also fosters international collaboration and raises the global standard for artisan gelato.”
Colalucci emphasized the growing importance of the competition within Asia’s culinary landscape, highlighting cooperation with key regional figures. He said, “as President of the Gelato World Cup, I am delighted to take part in SIGEP Asia 2026 on the occasion of the Gelato World Cup – Asia Selection. We are grateful to count on the collaboration of Chef Kenny Kong, our key point of reference for the Asian selections, whose contribution is invaluable to us. The partnership with Worldchefs adds further prestige to the competition, enhancing its profile and ensuring globally recognized standards of excellence. This increasingly demanding competition will proclaim the future Asian teams who, through knowledge, professionalism, and skill will best combine the mastery of artisanal gelato-making with innovation, using top-quality raw materials, ingredients, and technology. They will be ready to take on the finals of the Gelato World Cup at SIGEP World 2028.”
Chef Kenny Kong—esteemed pastry and gelato specialist, member of the Worldchefs International Judges Committee, and part of the Gelato World Cup Committee of Honour—has been a driving force behind the establishment of the competition in Singapore. “united by craft, inspired by nature — we elevate regional traditions through the excellence of artisan gelato. This selection celebrates Asia’s rich cultural heritage through its vibrant fruits, unique ingredients, and spices, while fostering the development of professional skills in the taste crafts. It promotes friendship and cooperation among gelato and pastry artisans, as we pre-select three outstanding Asian teams to represent the region at the World Gelato Cup 2028 in Rimini, Italy. The mission is to provide a platform for communication and learning among gelato and pastry chefs across the region, strengthening the bonds of creativity, knowledge, and shared passion,” he said.
Kong’s influence and longstanding relationships within the region’s culinary community have solidified the event’s credibility and helped position Singapore as a key hub for developing artisan talent in gelato and pastry.
Find out more at: https://www.gelatoworldcup.com