27 Mar FABRIZIO FIORANI WINS ASIA’S BEST PASTRY CHEF AWARD
Acclaimed Italian chef Fabrizio Fiorani of Il Ristorante Luca Fantin in Tokyo is the 2019 recipient of the Asia’s Best Pastry Chef Award, sponsored by Valrhona. Fiorani was announced as this year’s winner at the awards ceremony for Asia’s 50 Best Restaurants 2019, sponsored by S.Pellegrino & Acqua Panna, on Tuesday 26th March in Macao
William Drew, Group Editor of Asia’s 50 Best Restaurants, said: “Fabrizio Fiorani’s inspired creations reflect the chef’s upbringing and his experiences working in Italy and Japan, two countries with celebrated food cultures. His innovative desserts showcase the traditions of Italian cooking and the delicate artistry of Japanese cuisine.”
Marrying striking presentations – as in the Upside Down Apple Pie or the Tiramisu Glasses – with balanced flavours that enhance the natural sweetness of a product or seek to reimagine traditional desserts through a contemporary lens, Fiorani’s dishes provide a memorable conclusion to a meal at Il Ristorante Luca Fantin.
Growing up in Rome, Fiorani’s interest in desserts began as a teenager working at one of the city’s artisangelato shops. He later developed his pastry skills in the Michelin-starred kitchens of five-star hotels, including Il Pellicano in Tuscany, and such celebrated restaurants as La Pergola in his home town and Enoteca Pinchiorri in Florence. Expanding his horizons in 2013, he launched restaurants at Palm Jumeirah, Dubai, and in Algarve, Portugal, for La Pergola, before moving to Tokyo.
Appointed pastry chef at Bulgari Hotels & Resorts in Tokyo and Osaka in 2015, Fiorani creates dessertsfor Il Ristorante Luca Fantin and the hotels’ other outlets. Artful and refined, Fiorani’s desserts seamlessly complement chef Luca Fantin’s contemporary Italian tasting menu. Using local ingredients, Fiorani’sdelicate creations play with contrasting textures and Japanese flavours. His celebrated dessert, Latte, uses raw Hokkaido milk, while Lampone 1.1 combines 11 different textures of raspberry, and he is also renowned as a chocolatier of the highest order.