By Andre Slawik

In 2007, I moved to Shanghai as a construction manager after landing a job with a German company’s branch in China. Arriving with just a suitcase and my passport, I was struck by the scale of the airport — but reassured when my driver greeted me at arrivals holding a sign with my name. That moment marked the beginning of my deep connection with China.

▲ Andre Slawik. (COURTESY PHOTO)

From 2007 to 2014, I worked as a construction engineer and project manager on projects around Shanghai, Beijing, Yinchuan, and Nanjing. The pace of construction in China is significantly faster than in Germany, where similar projects require three times as many engineers. When the 2014 financial crisis prompted a temporary return to Germany, I quickly realized how much I missed working in China — and accepted a senior role with another German firm in Beijing within five months.

I’ve always been drawn to Beijing’s vibrant art scene and the charm of its hutongs, which I often explored on Sundays. Chinese cuisine has also won me over — from spicy Sichuan dishes to sweet-and-sour flavors. What stands out most is the warmth and friendliness of the people, even across language barriers.

▲ PHOTO: VCG

In late 2016, I left my construction role due to internal changes and stayed in Shanghai for a year developing a machine to produce specialty ice. By then, I had decided to launch my own venture — making gelato, a craft that fascinated me. In 2016, I relocated to Xiamen to be with my partner and began planning “Papa Gelato,” an entrepreneurial concept I knew would be challenging.

Licensing delays pushed formal preparations to 2018, and further setbacks in 2019 postponed progress until early 2020. Just before the pandemic hit, my partner returned to Malaysia for Chinese New Year, while I continued searching for a shop location. The outbreak brought everything to a halt — but also brought unexpected joy: she became pregnant, and our first child was born in December 2020.

Becoming a father reignited my determination. In February 2021, I resumed the search for a storefront and found one within weeks. From March onward, I turned the space into reality. Renovations wrapped up by July, and Papa Gelato officially opened in Xiamen in August 2021.

Making authentic gelato involves a closely guarded balance of ingredients — a formula you can’t learn unless you buy a business or discover it through trial. After four failed attempts, I cracked my own recipe. Each new flavor is an experiment shaped by customer feedback. Their reactions inspire me — especially seeing children smile after their first bite.

Andre Slawik is a former technical manager in construction and current gelato maker.