Kieran Tosolini (ON 2001) Gelato Genius
Kieran Tosolini (ON 2001) pictured on right with Alessandro Del Piero, has combined his passion for food and his business acumen, to open the world’s first RivaReno gelateria outside Italy on Crown Street in Surry Hills.
Kieran’s interest in food began early, and long before cooking became trendy. While other children were out playing, Kieran could be found in front of the television watching any cooking show he could find and writing down recipes. Kieran would spend entire school holidays turning his interest into a passion by making his own fresh home-made pasta, bread, risotto and soufflés.
A University of Sydney internship brought Kieran to Ernst & Young where he would stay four years, beginning as a graduate before departing as a Senior Consultant. After Ernst & Young, Kieran worked for a wealthy family business that owns and operates many different types of businesses around the world.
“That experience was a real eye opener. I acquired a good working knowledge of how businesses operate and the fundamental analytical skills required to run and analyse business performance,” Kieran said.
The experience meant Kieran acquired a sharp business eye through which he would soon see his own opportunity.
“I was routinely sent to Italy to assist an ailing business the group had taken over. During a previous trip I was exposed to the most amazing gelato I have ever tasted. I really wanted to bring this authentic, high-quality Italian gelato to Sydney, where it didn’t exist in its pure, unadulterated form. When I saw how consistent the amazing quality was between RivaReno stores, I saw the opportunity to bring the concept to Sydney,” Kieran said.
RivaReno is a legendary name in gelato circles but Kieran’s Sydney store is the first outside of Italy.
“Each flavour is intense. When you try a flavour you can actually taste the ingredients, which is the whole idea behind true Italian gelato. So, you will find many creative exciting flavours at RivaReno, but you always know what you are eating because they are well balanced and we use very high quality ingredients,” Kieran said.
At Newington, Kieran enjoyed the challenge of excelling in Languages and Economics and praised his passionate teachers.