Chill Bros. owner, Max Chillura, set out to create “the best ice cream in the world,” and fans of this rapidly expanding brand think he’s done just that.
This passionate pursuit began when Chillura was just 12 years old and he and his siblings dreamed of having an old-school ice cream shop in their neighborhood. When Chillura returned to Tampa after college, he noticed the craft beer and coffee scene thriving, but a void in “scratch-made” ice cream.
“I saw the opportunity to create something special,” he recalls.
So, he booked himself into a gelato-making course in Italy and took what he learned to develop his own American-style ice cream.
With the support of his family, who have played various roles in the brand’s development, he seized on a historic building in Ybor City, the neighborhood where his great-grandparents settled after emigrating from Italy. He created a full-scale kitchen and retail shop where he could make and sell his ice cream, inspired by both his heritage and local roots, during the early days of the pandemic.
Today, the business has five locations, the most recent at Armature Works, and about 70 employees, including Executive Pastry Chef Amy Guterba, a Culinary Institute of America graduate who made a name for herself with stints at Le Cirque and Jean-Georges.
“It was the most incredible ice cream I’d ever had. You could taste the love and care that was put into it,” Guterba recalls of her introduction to the brand. “I knew that I needed to be a part of it.”
Upon visiting one of the scoop shops, it’s clear why Chillura decided to bring on a culinary artist.
“We start with the highest quality base. There is no corn syrup, no preservatives or stabilizers to extend the shelf life or make it cheaper to produce,” Chillura points out. “The thing that sets it apart is the simplicity. The cream and eggs are the most expensive ingredients, but they are what makes it so rich and gives it a texture that is second to none.”
With the base as a sort of canvas, the true art begins through their cleverly conceived flavors.
“We use only top-quality and house-made ingredients that most people would never dream of putting in ice cream,” Chillura shares. “We use Florida Pure Sea Salt…the best local honey and local coffee. We make actual pie dough and apple butter from scratch to use in the ice cream. We also make our own homemade waffle cones.”
The shops offer about 16 flavors, including vegan options, the most popular being Double Down Oreo, Malty Millionaire and Bees Knees
As the name implies, the vibe is inherently “chill,” and the thoughtful interiors reflect the distinctness of each district.
Chillura has had a series of mentors along his journey, including Guy Campbell, the owner of GCF Ventures LLC, who he credits with recently helping take the brand to new heights.
“What he’s built is something special,” Campbell says. “As for growing the brand on a larger scale, it really comes down to Max. But if it means him sacrificing any quality, then he won’t do it.”
His most impactful mentor, however, is one he found even closer to home.
“Number one, from day one, was my dad. I think he had more faith in me than I did at times,” Chillura admits. “He was always there to encourage me.”
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