by Aude Camus
I love to say that I’m more of a savory lover than a sweet tooth. And I truly think I am. Like, if I really had to choose, I would choose savory over sweet. I mean, baguette, cheese, saucisson, foie gras, sashimis (yes it’s no French but not everything I eat is French thank God), pho, tom yum… to me they are definitely winning over any sweets. Yet, I would be so sad if I really had to make a choice because I do love a sweet ending to my meal. But I tend to be quite posh when it comes to my sweet treats: I want only the best. Speaking of the best, Asia’s Best Pastry Chef 2019’s name was just revealed, and I am happy to introduce Fabrizio Fiorani, Head Pastry Chef at the Bulgari Il Ristorante Luca Fantin in Tokyo.
I love to say that I’m more of a savory lover than a sweet tooth. And I truly think I am. Like, if I really had to choose, I would choose savory over sweet. I mean, baguette, cheese, saucisson, foie gras, sashimis (yes it’s no French but not everything I eat is French thank God), pho, tom yum… to me they are definitely winning over any sweets. Yet, I would be so sad if I really had to make a choice because I do love a sweet ending to my meal. But I tend to be quite posh when it comes to my sweet treats: I want only the best. Speaking of the best, Asia’s Best Pastry Chef 2019’s name was just revealed, and I am happy to introduce Fabrizio Fiorani, Head Pastry Chef at the Bulgari Il Ristorante Luca Fantin in Tokyo.
Hi Fabrizio, very nice to be in touch with you here. Could you first tell me a bit more about yourself? Who are you and how did you first arrive in Asia?
I first started my career in Italy where I’ve worked for a couple of Michelin Star restaurants such as La Pergola(editor’s note: 3 Michelin Star restaurant in Roma). After working 10 years in Michelin Star restaurants in Florence and Roma, I was looking for a change and new challenges in my life and was offered to join the opening of two new restaurants in Tokyo. This is how I moved to Asia. I have now been in Japan for five years. And very recently I had the great chance to be awarded Asia’s Best Pastry Chef, an award sponsored by S. Pellegrino, Acqua Panna and Valrhona.
You are Italian and are known to bring an Italian (and lighter) twist to French-influenced pastries but how is it like to be a pastry chef in Asia where customers don’t like sweets things as much as we do in Europe?
I first started my career in Italy where I’ve worked for a couple of Michelin Star restaurants such as La Pergola(editor’s note: 3 Michelin Star restaurant in Roma). After working 10 years in Michelin Star restaurants in Florence and Roma, I was looking for a change and new challenges in my life and was offered to join the opening of two new restaurants in Tokyo. This is how I moved to Asia. I have now been in Japan for five years. And very recently I had the great chance to be awarded Asia’s Best Pastry Chef, an award sponsored by S. Pellegrino, Acqua Panna and Valrhona.
You are Italian and are known to bring an Italian (and lighter) twist to French-influenced pastries but how is it like to be a pastry chef in Asia where customers don’t like sweets things as much as we do in Europe?
My creations are actually Italian. 100% Italian. Maybe of course some techniques of traditional pastry are similar to French pastry or have a little German influence but at the end of the day, my idea and my philosophy about pastry is completely Italian. I use less fat using olive oil instead of butter with a focus on the ingredients, not only on the visual beauty.
The great thing about Asian people is that they love good food. If you make a great dessert, they will love it. To give you an example, we just hosted a Sweet Dinner at CIAK – In The Kitchen (editor’s note: Italian restaurant in the Landmark) during which we only served desserts. I can tell you the response from Asian customers has been overwhelming.
Are awards something you’ve always been interested in? Has winning the title of Asia’s Best Pastry chef changed anything for you (in terms of business, on a personal level …)?
First of all, nothing would have been possible without my team in Tokyo. They work so hard in giving life to the deserts I imagine. For me, this award doesn’t really change anything because I work to please my customers not to win prizes. It is more like the cherry on the cake and yes, it is also a great honor. Who knows what’s next?
You are a pastry chef but in your daily life are you a savory lover or do you have a sweet tooth?
I actually like savory best! And I am also very Italian, I need my regular fix of Italian food. You know what was the first thing I went to eat after landing here in Hong Kong? Pizza. An amazing pizza actually.
Which dessert would you say is your signature?
The great thing about Asian people is that they love good food. If you make a great dessert, they will love it. To give you an example, we just hosted a Sweet Dinner at CIAK – In The Kitchen (editor’s note: Italian restaurant in the Landmark) during which we only served desserts. I can tell you the response from Asian customers has been overwhelming.
Are awards something you’ve always been interested in? Has winning the title of Asia’s Best Pastry chef changed anything for you (in terms of business, on a personal level …)?
First of all, nothing would have been possible without my team in Tokyo. They work so hard in giving life to the deserts I imagine. For me, this award doesn’t really change anything because I work to please my customers not to win prizes. It is more like the cherry on the cake and yes, it is also a great honor. Who knows what’s next?
You are a pastry chef but in your daily life are you a savory lover or do you have a sweet tooth?
I actually like savory best! And I am also very Italian, I need my regular fix of Italian food. You know what was the first thing I went to eat after landing here in Hong Kong? Pizza. An amazing pizza actually.
Which dessert would you say is your signature?
It would have to be Tiramisu! Living in Asia, I see so many fake Tiramisu. Raspberry Tiramisu or Matcha Tiramisu are not Tiramisu! My Tiramisu is made of coffee and mascarpone. There’s nothing else you need to add to a Tiramisu.
Someone you’d love to share one of your dessert with?
You! (Editor’s note: isn’t it sweet?) Why not? My customers are the ones I want to share my desserts with. I can only become a better pastry chef if I understand what my customers want. Only then can I offer them a unique and unforgettable experience. It is even more true when I travel for work as I need to understand the preferences of customers I am not used to work with.
If there was only one dessert left on earth, what should it be?
Of course Tiramisu!
Someone you’d love to share one of your dessert with?
You! (Editor’s note: isn’t it sweet?) Why not? My customers are the ones I want to share my desserts with. I can only become a better pastry chef if I understand what my customers want. Only then can I offer them a unique and unforgettable experience. It is even more true when I travel for work as I need to understand the preferences of customers I am not used to work with.
If there was only one dessert left on earth, what should it be?
Of course Tiramisu!
