Originally from Rome, Fabrizio Fiorani is one of the young promises fulfilled in high-end Italian pastry. He has worked in some of the best Italian kitchens, before heading to Japan where he was named Asia’s Best Pastry Chef in 2019. Today, he is a pastry consultant and collaborates with Ciccio Sultano, a Sicilian chef with 2 Michelin stars, creating delights for both the palate and the eyes. He has written three books on contemporary Italian pastry. His latest release is "Perfect but Not Too Much."
