Fabrizio Fiorani

Born in 1986 in Rome, Fabrizio Fiorani has worked in the kitchens of some of the best restaurants in Italy, such as The Cesar * of 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 for international experiences led him to participate in the opening of Heinz Beck's restaurant in Tokyo and, since October 2015, he has been the pastry chef of Bvlgari Il Ristorante Luca Fantin in Tokyo. He oversees the creative aspect of all new Il Cioccolato products in Japan. His desserts are also served at Il Bar in the Bvlgari Ginza Tower, at Il Café in Osaka and at Il Ristorante Luca Fantin in the Bvlgari Resort in Bali. During the Asia's 50 Best 2019 ceremony, he was awarded as Asia's Best Pastry Chef. From May of that year, he started his career as a pastry consultant for important brands in the food sector and for luxury hotel groups worldwide. From 2019 to 2024, he was the pastry chef of Ristorante Duomo by Ciccio Sultano. In December 2021, Zucchero X Fabrizio Fiorani was born in Rome — a contemporary Italian pastry boutique located inside the W Rome. Within the hotel, Fabrizio Fiorani oversees and curates the entire dessert offering, bringing his innovative and creative vision of Italian pastry. Since 2024, he has been responsible for the pastry of Corrado di Noto, where he oversees the sweet offerings of the entire structure. The latest gem among his collaborations is the W Hotel in Poltu Quatu, set in the magnificent scenery of the Costa Smeralda. Fabrizio Fiorani is a member of AMPI - Accademia Maestri Pasticceri Italiani.