Chef Hank Sbraccia has been creating decadent desserts for more than 20 years. The 'gelato master' has created more than flavors, specialized holiday treats and innovative out-of-the-box sensations such as prickly pear cactus and tomato basil.
Sbraccia has his own kitchen setup inside TREVI with state-of-the-art equipment, such as a pasteurizer to cook the eggs, milk and sugar for at least 24 hours, and a freezer that is always stocked with 1,500 pounds of gourmet gelato. He imports flavorings directly from Italy for the most authentic experience and prides himself as an 'artiginale gelati' (gelato artisan) with unique offerings such as the spaghetti ice dessert, a tasty combination of chocolate, vanilla and strawberry gelato arranged to mimic the classic Italian entrée, spaghetti and meatballs.
Sbraccia's previous experience includes time at Lake Placid Country Club in Lake Placid, N.Y., the Doral Country Club in Miami, Mountain View House in Whitefield, N.H., and in the catering department for the John F. Kennedy School of Government at Harvard University. He has been featured in Food Arts Magazine and enjoys theater, fine arts and traveling in his free time.