Fabrizio Fioraniwas born in 1986 in Rome and trained in the best Italian restaurants including The Cesar inside hotel La Posta Vecchia in Ladispoli, Il Pellicano in Porto Ercole, Enoteca Pinchiorri in Florence and La Pergola in Rome where he was the sous pastry-chef.
His desire to acquire experience abroad too, led him to participate in the opening of Heinz Beck’s restaurant in Tokyo, in the heart of the Japanese gourmet culture. In October 2015 he was nominated pastry chef at the Bulgari restaurants in Tokyo and Osaka, thus having the task of completing in the best possible way the culinary experience offered by Executive Chef Luca Fantin in the homonymous restaurant inside the Bulgari Ginza Tower.
In coherence with Fantin’s philosophy, Fiorani presents very contemporary, elegant and creative cakes, born from a careful selection of local raw materials. Latteis such an example: very delicate and light, it keeps the aroma of the raw milk from Hokkaido chosen for this recipe.
Fabrizio Fiorani’s cakes can also be found at restaurant Il Café in Osaka and at BVLGARI Il Cioccolato in Tokyo.
From 2020 he joined the brigade of the restaurant Duomo, chef Ciccio Sultano.
Journalist, based in Milan. At 8 years old, he received a Springsteen record as a gift, and nothing was the same since. Music and food are his passions. Author and broadcaster at Radio Popolare since 1997, since 2014 he became part of the staff of Identità Golose
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Fiorani's first boutique is born in the luxurious Marriot W Rome
The stage of Gastromasa 2021, sixth edition of the fine dining congress in Istanbul. This year, the theme was "Design"
Chefs and pastry chefs discuss, at Dossier Dessert 2021, in partnership with Valrhona as usual. In the top row, the chefs: Chicco and Bobo Cerea, Mauro Uliassi, Ciccio Sultano. In the bottom row, their pastry chefs: Simone Finazzi, Mattia Casabianca, Fabrizio Fiorani