Born 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 have international experiences led him to attend the opening of Heinz Beck’s restaurant in Tokyo and, since 2015, he has served as Pastry Chef at the Bvlgari Il Ristorante Luca Fantin in Tokyo. He is responsible for the creative side of all the new products of Bvlgari Il Cioccolato in Japan, and his desserts are also served at The Bar in the Bvlgari Ginza Tower, Il Caffè in Osaka, and Il Ristorante Luca Fantin in the Bvlgari Resort in Bali. During Asia’s 50 Best 2019 ceremony, he was awarded Asia’s Best Pastry Chef, and that same year, he became Head Pastry Chef at the Duomo restaurant by Ciccio Sultano. He started his career as a pastry consultant for top food brands and luxury hotel groups all over the world.
Mr. Fiorani is a member of the Accademia Maestri Pasticceri Italiani.