The new Chicho Gelato HQ in Mount Lawley perfectly embodies the spirit of the suburb—blending its rich history with a distinctive, instantly recognizable aesthetic. Known for its deep ties to Perth’s migrant community, Mount Lawley pulses with energy, a vibrant mix of neon hues set against an Art Deco backdrop. The newly opened Chicho Gelato retail space embraces this character with a bold interior design and a state-of-the-art kitchen, crafted specifically to push the boundaries of flavor innovation.
Rooted in Tradition, Inspired by the Future
Founded by Carly and Cesare “Chez” De Bartolo, who come from Italian and Greek backgrounds, Chicho Gelato reflects their deep European heritage with a modern Australian twist. “From the very beginning, we envisioned this space as more than just a gelateria—it’s a destination, full of personality and an integral part of the neighborhood,” says Carly. The store’s design pays homage to the Australian migrant home, featuring vaulted corrugated ceilings, stucco plaster, patterned tiles, a concrete lion at the entrance, and Pilbara dolomite stone—all elements that evoke a sense of nostalgia while remaining strikingly contemporary.
Beyond aesthetics, the new space was built with functionality in mind. While the goal was to expand production capacity and improve efficiency, Chez emphasizes that transparency is at the heart of the design. “We want people to see and experience the art of gelato-making firsthand. The space reflects our passion for design and acknowledges the journey of our brand, adding an exciting new chapter.”
A Thoughtful Architectural Transformation
The layout of the gelateria was dictated by the production area, ensuring a seamless workflow while maintaining an inviting atmosphere for customers. Caroline Hickey of Bosske Architecture took inspiration from Mount Lawley’s unique architectural identity—Art Deco influences, post-war homes, terracotta tiles, and Italian modernist renovations—to create a space that feels authentic to the area.
The building itself posed challenges, as it was formerly home to the iconic Indian restaurant Gogo’s. However, innovative design solutions allowed for an efficient transformation, making the most of the available space while adding a sense of intrigue. “One of the most distinctive features of 556 Beaufort Street is the laneway entrance, leading customers down a ramped path into the space, which is set slightly below pavement level,” explains Carly. “This design creates a unique arrival experience, incorporating alfresco seating, universal accessibility, and a reimagined floor plan.”
Transparency and Engagement: A Design Philosophy
From the street, passersby can catch glimpses of the gelateria’s interior, offering a sense of openness and connection to the brand’s process. “The layout is designed so that the kitchen, shop, and courtyard run parallel to the street,” Chez explains. “This allows people to see the entire operation from the sidewalk—how each area functions together, seamlessly transitioning from gelato-making to serving and enjoying.” The transparent design ensures customers feel part of the experience, watching their gelato come to life before their eyes.
The project was a collaborative effort, with Bosske Architecture handling all aspects of design, architecture, interiors, and signage, while Forth Consulting managed the engineering and Assemble oversaw the construction. Despite unexpected challenges, such as the need for significant structural upgrades to meet building regulations, the team successfully transformed the space into Chicho’s largest and most ambitious venture yet.
From Market Stalls to a Gelato Empire
Chicho Gelato’s journey began a decade ago, with Carly and Chez selling authentic Sicilian gelato from imported Italian ice cream carts at markets and festivals. Their passion for traditional techniques was sparked by an article Chez read about the Carpigiani Gelato University in Italy. “We decided to enroll and see what it was all about—and we haven’t stopped experimenting with milk, cream, and fruit combinations ever since!” Carly recalls.
Despite their growth, Chicho Gelato remains committed to authenticity. Each flavor is meticulously crafted, ensuring balance and purity, never overpowered by excessive sweetness or unnecessary additions. Their approach is simple: let the ingredients shine.
Innovative Collaborations and Future Plans
With their expanded space, Carly and Chez are looking to push creative boundaries even further. They are launching a new dessert series, inviting local home cooks to showcase their specialties in-store. The first installment will feature honey dough balls, known as struffoli or pignolata in southern Italy. Additionally, they plan to introduce weekend kitchen takeovers, where guest chefs can experiment and bring unique culinary experiences to Chicho’s customers.
Though the business has evolved, its mission remains unchanged: to craft the best gelato and sorbet in Perth while continuously challenging themselves to innovate. “Chicho is about honoring the past, embracing creativity in the present, and investing in the future,” says Chez. “This new space allows us to do just that, and we’re thrilled to be part of Perth’s growing food and culture scene.”
