Camila Fiol is a renowned Chilean pastry chef celebrated for her innovative creations that blend traditional flavors with contemporary techniques. Owner of Dulcería Fiol in Santiago, she was named Best Pastry Chef in Latin America 2024 by 50 Best.
Originally from Viña del Mar, Chile, Camila Fiol showed a strong passion for gastronomy from an early age. After studying culinary arts at l'École, the French school in Santiago, she began her career at Hotel W. She later worked at Boragó, a renowned Chilean restaurant, where she served as head pastry chef.
In 2014, she earned a master's degree in pastry from the Basque Culinary Center in San Sebastián, Spain, where she also taught until 2017. In 2018, Camila opened Dulcería Fiol in the italian neighborhood of Santiago, offering unique desserts such as matcha marshmallows filled with yuzu and grapefruit, and macarons with dark chocolate ganache and pineapple jam. In 2023, she opened a second location at MUT in Tobalaba.
Her philosophy is based on the use of natural and local ingredients, avoiding artificial colors and flavors. Her creations include blue cheese ice cream and milk chocolate cookies with Grana Padano cheese. In 2022, she was included in the list of the 50 future talents of world cuisine, 5o Next Class, while in 2024 she was awarded the title of Best Pastry Chef in Latin America by 50 Best.
