Gelato dreams with Jocelyne Tchopourian CEO of Orsobianco

Gelato dreams with Jocelyne Tchopourian CEO of Orsobianco


Orsobianco is redefining gelato as an immersive experience. Jocelyne Gemayel Tchopourian, co-founder and CEO of the popular brand, lifts the lid on the handcrafted gelato that uses the finest local ingredients for exceptional flavors.

What differentiates Orsobianco?

At Orsobianco in Gemmayze, we believe that gelato should be more than just a treat — it should be an experience. Moreover, what makes us special goes beyond our delicious flavors; it’s the heart and passion we put into every scoop.

Handcrafted with love, our gelato and sorbet are made from scratch with a great deal of care. Furthermore, we take our time to perfect each recipe, ensuring that every bite is as delightful as the last. We’re incredibly picky about what goes into our gelato; only the finest, handpicked ingredients make the cut. Additionally, by sourcing from the best local producers, we ensure that everything is fresh and full of flavor. Our sorbets are made with the freshest fruits, and you can taste the difference in every spoonful. Notably, our sorbets capture the pure, vibrant flavors of Lebanon’s seasonal fruits. We love to innovate and surprise our customers with new flavors, such as vegetable gelato.

At Orsobianco, we push the boundaries of traditional gelato, offering unique flavors you won’t find anywhere else. Supporting local farmers and using sustainable practices is important to us. This not only means our ingredients are top-notch but also that we’re giving back to our community. Each recipe is carefully balanced to ensure harmony of flavors. Consequently, this attention to detail ensures every scoop is a perfect blend of taste and texture. We pride ourselves on being trendsetters in the gelato world. Whether it’s introducing new flavors or setting the standard for quality, Orsobianco is always ahead of the curve.

What feedback have you received about your vegetable-flavored ice creams?

Our vegetable-flavored ice creams have pleasantly surprised our customers. While many are curious but apprehensive when they hear about flavors like spinach, beetroot and carrot, they quickly change their mind after the first bite; they love the mix of spinach, green apple and banana, finding it fresh and delicious. Similarly, the combination of sweet carrot and tangy orange intrigues people, much like our earthy beetroot and spicy ginger creation. Overall, our vegetable flavors have been a big hit, as people seek tasty, healthy treats and our unique flavors meet their expectations.

Do you have plans to expand in the region?

We are focused on expanding in Lebanon. Maybe at a later stage, we will be interested in expanding to the Middle East, but, for now, our eyes are firmly set locally.


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About author

Rita Ghantous

Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.

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