Rori isn’t just a name, she’s a person, with a ton of experience and amazing taste buds!
Rori Trovato makes all the ice cream, cookies, cones and candy recipes that go into all our products and spends long hours developing the flavor balance that makes Rori’s Artisanal Creamery so unique. No skimping, intensity grabs you at the first lick. You are overwhelmed with senses and actually experience the back notes. This isn’t just sophisticated food talk, it’s really true. That’s what we want, an explosive enjoyment that drifts you away from whatever is bogging you down. Our motto is to have our customers fall in love with our passion for great flavor and for each customer that comes through our doors to have a huge experience and leave feeling better about life at large! Is that too much to ask for in an ice cream… we think not. Once you try just one of our flavors you’ll know, we aren’t jokin’ around, this is how true inner peace must taste! So, THAT’s why we kick ass! Just ask anyone in line, that’s what they’re waiting for, and believe it’s well worth it!
Rori’s ice cream journey dates back to childhood when Rori would enjoy freshly-churned ice cream made by her grandmother after Sunday dinner. After working with top publications in the travel and food space in New York as a food stylist, chef, and writer, Rori returned to her California roots to launch Rori’s Artisanal Creamery in October 2011. Rori lives by the simple philosophy: “the only way to make it pure is to make it pure,” and fully believes you can taste the Rori’s difference in every lick, especially in her favorite: Lemon Curd.
After living and working in London and Dubai, Damien now enjoys the not-so-easy life in sunny Santa Barbara. Developing the Rori’s brand and presence is a full-time job, but Damien still gets to enjoy plenty of Rum & Raisin and spend time with his three children. Damien won’t stop until Rori’s is the most recognized ice cream on the planet!
Jamie has traveled and worked all over the West Coast, but considers herself lucky to be a native of Santa Barbara! Jamie is driven to succeed in her role with Rori’s by a love of Lemon Chiffon with Blueberry Swirl, the community and customers, and three children who want to work in our scoop shops one day!
Leo De Jesus
Leo has a long history of working with local businesses, including Jeannine’s and Bree’osh, prior to running a tight ship at the Rori’s factory. Everybody loves Leo, but not as much as Leo loves Brown Sugar Banana!
More than 30 years of customer service experience led Karl to Rori’s, including 12 years with a popular California coffee chain. Born and bred in SoCal, Karl waits all year for Dirt & Worms to release during Halloween, and works on expanding our brand recognition to the fullest potential and building customer loyalty and superior team leadership!
Anthony joined the Rori’s team in March 2017 at our Montecito Country Mart location as a scooper when we had just three locations! A lifelong resident of Santa Barbara, Anthony’s loyalty and persistence, and love of Peanut Butter Chocolate Candy Swirl, has made him a valuable asset to the Rori’s family.
Between her Italian upbringing and past roles in the food and beverage industry, Sue’s sweet role at Rori’s was a natural evolution, and it’s no surprise that Honey Lavender is Sue’s scoop of choice. Sue firmly stands behind loving what you do, which is why her job at Rori’s is the sweetest fit.
Jacqueline brings a lifelong love of food and a passion for storytelling to Rori's and handles all things social media and marketing. Originally from Philadelphia, Jacqueline now resides in sunny Los Angeles and enjoys visits to the beach in her spare time. Find her at our Santa Monica location enjoying a scoop of vegan Tropical Wild Berry responding to comments from Rori's fans.
Tawnia relocated from San Diego to Ventura with her husband and daughter, and started with Rori’s as an administrative assistant before stepping into her role of Office Manager, and frequently enjoys Serious Dark Chocolate for breakfast, lunch, dinner and midnight snack. What more could you ask for?
Our wholeness as a company is only due to the sum of all our partners.
When Rori started the creamery she had very distinct flavor profiles so it took lots of research and development to find the exact right sources that met her high standards. We spent many, many hours and made many, many batches of ice cream… and gained many, many pounds trying to get the right match for us!
The partners we have all been hand selected and we all share the same integrity about our crafts. Our partners have helped us grow-up, we’ve learned so much through the years.
We use a local California Central Coast dairy for all our cream and milk. All the cows are grass fed Jersey and Holstein cows. No hormones or antibiotics are ever used. All our lavender, lemons, cherries, herbs and berries we have partnered with local central and southern Californian farmers to bring Rori’s the freshest, tastiest produce available. We love our partners and appreciate their knowledge and pride which allows us to maintain ours. Our goal is to keep it real and with their help we can and you can taste it with every bite.
Our milk is what Rori’s is all about, we’re a creamery for God’s sake!
Our ingredients are not boiled, sous-vide, grilled, injected, or flambéed, it’s just the milk, cream and the wholesome ingredients we use to enhance the flavor. Because we allow the ingredients to speak for themselves they have be the best, that’s why we use local cows for our milk products, local fruits, flowers and herbs.
All of our ice cream is made in small batches, that way we rely on the quality of what we put into our machines to make the creamiest ice cream and not the strength of the machine. We could get all tech-y and talk about overrun and rpms and water verses air cooled machines and the fact that we use the only US made and bar non the best batch freezer there is but… the long and the short of it is… we put in the best to get out the best.