Camila Fiol

The Path

Natural confectionery in Santiago has taken shape through restraint, precision, and a methodical use of contrast. Camila Fiol’s work sits inside that lane, with a practice informed by movement between Viña del Mar, Santiago, and San Sebastián, and by desserts built on disciplined technique rather than excess. Camila Fiol built her early career as head pastry chef at Boragó in Santiago, Chile, while also teaching at Basque Culinary Center in San Sebastián, Spain until 2017. Those years placed pastry work and instruction side by side: one demanding speed, consistency, and service, the other requiring clarity, repetition, and the ability to explain process. The result was a voice shaped by both kitchen pressure and classroom scrutiny. Since 2018, Camila has been the founder and owner of Dulcería Fiol, where her own point of view became the center of the work. At Fiol Dulcería, natural confectionery is not an accent or a trend line; it is the organizing principle behind the house.

The Work Today

Owner and founder of Fiol Dulcería in Santiago, Camila Fiol keeps the work anchored in natural confectionery, with each sweet built to read cleanly and land with precision. The restraint is deliberate. Flavors are set against one another so that acidity, richness, and texture each have a role. That approach shows up clearly in the signatures linked to her work. Chocolate brownie cookies with passionfruit push dark depth against sharp fruit. Matcha marshmallows filled with yuzu and grapefruit pair a soft candy format with bright, pointed fillings. The structure stays controlled, even when the flavor combinations move in unexpected directions.

Signature

Camila's signature dishes include blue cheese ice cream, wine-flavoured chocolate, chocolate brownie cookies with passionfruit, and matcha marshmallows filled with yuzu and grapefruit. Together, they show a pastry profile that moves between savory and sweet, familiar formats and sharper combinations, with control holding the line.

In Their Words “Marshmallows are usually square, so we make ours round, with fillings.” “If everyone is making bonbons, I won’t make bonbons.”

Acclaim

Camila's honors include Latin America's Best Pastry Chef Award (2024).