There really is a Chef Lou. After graduating from the Culinary Institute of America in 1970, I moved from New York City to Metro Detroit, Michigan in the Midwestern United States. Since 1978, I've been making the finest sorbet and ice cream using the best quality ingredients. In 1984, we were included in Warner Books publication, "The Very Best Ice Cream and Where to Find It." Our reputation for quality and great taste earned us a commission to the King of Sweden. Savino Michigan Cherry Sorbet was flown to Paris for France's 200 year independence celebration. Savino has also graced the tables of two U.S. presidents.

In the spring of 1995, after three years of testing, we launched the first truly dense and rich super premium Fat Free Ice Cream pints. Food critics and customers alike have given Savino Fat Free Ice Cream rave reviews.

Having lost over fifty pounds, my personal commitment to healthy eating continues to inspire me to create frozen desserts that taste so sinfully good you'd never guess they were good for you too. Enjoy!

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