Fabrizio Fiorani

“Good inspiration, innovative ideas, the right techniques, and the best ingredients are essential for creating uniquely delicious desserts. However, in addition to all these, it becomes perfect with years of experience. Born in 1986 in Rome, Fabrizio Fiorani worked in the kitchens of some of the best restaurants in Italy, such as The Cesar* in the historic Hotel La Posta Vecchia in Palo Laziale, Il Pellicano** in Porto Ercole, Enoteca Pinchiorri*** in Florence, and La Pergola*** in the capital. His strong desire to make international experiences has led him to to attend the opening of Heinz Beck’s restaurant in Tokyo and, from October 2015, he is the pastry chef at the BVLGARI Il Ristorante Luca Fantin in Tokyo. He takes care of the creative side of all the new products of Il Cioccolato in Japan; his desserts are also served at Il Bar in the BVLGARI Ginza Tower, Il Café in Osaka and Il Ristorante Luca Fantin in the BVLGARI Resort in Bali.During Asia’s 50 Best 2019 ceremony, he was awarded as Best Asia’s Pastry Chef. From May, he started his career as pastry consultant for top food brands and leader luxury hotel groups all over the world. Since 2019 he has been the head of the pastry chef of the Duomo restaurant by Ciccio Sultano. On December 2021, he will open as flagship store Zucchero x Fabrizio Fiorani inside the new W Rome,where he will take care of all sweet offer. Fabrizio Fiorani is a member of the Accademia Maestri Pasticceri Italiani.