Fabrizio Fiorani is a master of Italian pastry, internationally acclaimed for his creativity and precision. He has worked in Michelin-starred restaurants in Italy and Japan, and was named Asia's Best Pastry Chef in 2019. Known for his innovative techniques and skillful use of ingredients, Fiorani collaborates with luxury brands such as Bulgari and runs his own space in Rome, Zucchero X Fabrizio Fiorani.
Born in Rome in 1986, Fiorani developed a passion for pastry at an early age. His early professional experiences include prestigious kitchens such as Heinz Beck's La Pergola in Rome (3 Michelin stars) and Il Pellicano in Porto Ercole (2 Michelin stars), where he honed his pastry skills. His path also led him to work at Enoteca Pinchiorri in Florence (3 Michelin stars), where he consolidated his training at the highest levelu200b.
In 2015, Fiorani moved to Tokyo to work as pastry chef at Bvlgari Il Ristorante Luca Fantin. His ability to combine Italian tradition with modern techniques allowed him to quickly make his mark on the Asian scene. In 2019, he was honored as Asia's Best Pastry Chef by Asia's 50 Best Restaurants, an award that established him as a leader in contemporary pastry.
During his time in Japan, Fiorani developed pastries for the luxury brand Bulgari, including products sold in boutiques and restaurants such as Il Cioccolato and Il Bar in Tokyo. His creations, including his famous tiramisu glasses, have become iconic for their balance of technique and aesthetics.
In 2021, Fiorani returned to Italy and opened his first boutique, Zucchero X Fabrizio Fiorani, inside the luxurious W Hotel in Rome. This space is dedicated to his creative and contemporary pastries, where he presents iconic desserts such as Happy Pills and his special Tiramisu with glasses. The boutique, which is also open to the public, is a true temple of modern patisserie, combining aesthetics and taste in each creation. Zucchero X has quickly become a point of reference for Romans and tourists, thanks in part to its collaboration with chef Ciccio Sultano, with whom Fiorani shares responsibility for the sweet side of the restaurant Giano and W Rome.
In addition to his work in Japan and Rome, Fiorani is also a consultant for several starred restaurants and international brands. He has published two books, Perfetto ma non troppo and Tra l'onirico e il reale, in which he explores his creative vision of pastry.
