Fabrizio Fiorani

Roman Pastry Chef Fabrizio Fiorani (1986) got his start in the industry at 14, working at one of the city’s artisan gelato shops. He quickly traded in scoops for work in some of Italy’s Michelin-starred restaurants: La Posta Vecchia on the coast in Lazio (one star) , Tuscany’s Il Pellicano (two stars), and Enoteca Pinchiori in Firenze (three stars). Back home in Rome, Fiorani earned the title of as pastry sous chef at three-star La Pergola. In 2013, as La Pergola expanded, Fiorani was tapped to to help open projects in Palm Jumeirah, Dubai; the Algarve in Portugal; and finally Tokyo. Finding opportunity in Japan, he seized the pastry chef position at Bulgari Hotels & Resorts in Tokyo and Osaka. In his city-spanning role, Fiorani is charged with creating desserts for Il Ristorante Luca Fantin, Il Bar, and Il Café. He also develops retail products for Bulgari’s Il Cioccolato shops, as well as department stores located in Tokyo and Osaka—bringing an Italian perspective to a heavily French-influenced pastry scene. Still passionate about ice cream, Fiorani’s plated dessert at this year’s Valrhona C3 will likely reflect his humble beginnings, and rise, in the pastry profession.