Mack Tilling hasn’t always been a gelato maker. The Parkite spent the majority of his career as a technology entrepreneur, producing many startups.
It was a trip to Italy 18 years ago where Tilling discovered a passion for gelato making, a new creative outlet. He took a course there with a gelato maestro or master. He’s returned two to three times a year since then to learn different elements of the craft, such as using plant-based milks to make gelato, with different maestros.
When Tilling returned from these trips he’d make gelato for locals; happy customers asking when he would open up a shop. He had coincidentally been searching for one last business venture, and Tilling’s friends saw the smile gelato making brought to his face.
Tilling and his wife, Anne Vivienne, opened up Mack’s Finest Gelato in Prospector amid the chaos of Sundance in January. They serve 16 fresh flavors, homemade waffle cones and espresso every day.
Tilling is often in the kitchen, tinkering with flavors, while Vivienne runs the front of the house. He wants Parkites to have a gelataria they’re proud of. Tilling and Vivienne greet customers with smiles, getting to know regulars.
Tilling crafts classic, Italian staples like pistachio, hazelnut and stracciatella. He also listens to customer recommendations like Alta Ski Bum: a chocolate, banana and peanut butter treat, and Bodhi’s Purple Zebra: vanilla bean and blackberry.
“Gelato can be a tremendous canvas for experimenting, exploring and expressing yourself creatively,” Tilling said. “You can take the time to understand the food science, learn and refine techniques, source premium raw ingredients and create not only the best versions of the classic flavors, but also develop your own flavor profile and unique recipes, and try new things every day.”
Tilling plans on innovating flavors in the kitchen and perfecting the Prospector location, before he and Vivienne would consider opening another shop. He may invite some of his mentors to Park City to teach courses.
“I was amazed at the blend of art and science that goes into making gelato,” Tilling added. “Gelato is actually very complex and requires fairly precise recipes to get everything balanced for the right consistency, mouthfeel, viscosity, temperature and scoopability.”
While opening the shop has been a physically taxing new challenge, Tilling is glad he did it.
“I do occasionally wonder, ‘What was I thinking?’” Tilling said. “It is extremely rewarding, in an immediate way, that running a tech business could never be, at least for me. You make a product in the morning, you scoop and hand a cup to a customer in the afternoon. You watch the expression on their face or they tell you whether they liked it or not, hopefully it’s always the former. Then, mission accomplished.”
Tilling said an early customer asked “‘Isn’t it nice to be doing something now that just makes people happy?’”
Mack’s Finest sits between Stacked Sandwich Co. and El Chubasco in Prospector. The shop is open from noon to 9 p.m. Tuesday through Saturday and noon to 5 p.m. on Sundays.
