Gelateria Sorella is truly a family project—something we built together, side by side.

Priscilla has spent more than 20 years working in some of New York’s most celebrated kitchens, leading pastry teams at places like The Modern, Daniel Boulud’s Épicerie, and Balthazar Bakery, and most recently serving as Executive Pastry Chef at the two-Michelin-starred Gabriel Kreuther. But gelato has always been something especially personal for her. It’s where precision meets creativity, and where a few simple ingredients can become something truly memorable.

Misha’s path has been through the dining room, with decades of hospitality experience at restaurants like The Modern, Marea, and Lincoln Ristorante. Most recently, he served as Director of Food & Beverage at The William Vale. His focus has always been on creating great guest experiences—making sure people feel welcomed, comfortable, and happy they came.

Together, we balance each other. Priscilla focuses on crafting each flavor with care and intention, while Misha focuses on the experience of the space—making sure it feels warm, relaxed, and genuinely welcoming. Our goal is simple: to create a place where great gelato and thoughtful hospitality come together.