Fabrizio Fiorani

The Climb

Italian kitchen training gave Fabrizio Fiorani a broad base before pastry became the main register. The sequence included work in the kitchen at Il Pellicano in Porto Ercole, Italy; The Cesar at Hotel La Posta Vecchia in Italy; Enoteca Pinchiorri in Florence, Italy; and pastry at La Pergola in Rome, Italy. Taken together, those rooms placed him inside different expressions of Italian luxury service, from coastal restraint to formal dining-room ceremony. Pastry in this context depends on proportion, sequencing, and finish. Fiorani’s work is described through structure, beauty, and control: sweetness held in check, Italian reference carried through contemporary form, and the final course treated as part of the meal’s composition rather than an isolated flourish. The move to Tokyo shifted that Italian base into a setting known for detail, seasonality, and polished presentation. As Pastry Chef at Bvlgari Il Ristorante Luca Fantin in Tokyo, Japan (2015–2021), Fabrizio Fiorani worked where Italian sensibility met Japanese precision. During the same period, he also developed desserts and products at Bulgari in Japan (until 2021), extending the work from plated pastry into luxury sweets, gifting, and chocolate. A personal pastry space changes the terms of authorship. As founder / head of personal pastry space of Zucchero X Fabrizio Fiorani (since 2021), Fiorani works with the accumulated languages of restaurant pastry, Italian flavor, and design-led presentation in a format built around his own name and practice.

Today

Contemporary sweets for BVLGARI Il Cioccolato require a narrow balance: modern product development without losing authentic Italian flavor. In Japan, Fabrizio Fiorani creates new products for BVLGARI Il Cioccolato, bringing pastry and chocolate into a luxury counter format where polish, clarity, and origin all have to hold. Restaurant pastry asks for a different kind of timing. Since 2019, Fiorani has served as head of pastry at Duomo restaurant, a role tied to the rhythm of the dining room: menu progression, final-course placement, and the calibration of texture, temperature, sweetness, acidity, and form in relation to what came before. The present practice spans plated dessert and chocolate product creation. One format is immediate and site-specific; the other must retain identity through packaging, travel, and anticipation. Across both, Fiorani’s work keeps Italian flavor as the reference point while using contemporary form and luxury-level finish as the operating language.

Career - founder / head of personal pastry space — Zucchero X Fabrizio Fiorani, W Hotel, Rome, Italy (2021–present) - worked in the kitchen — Il Pellicano, Porto Ercole, Italy - worked in the kitchen — The Cesar at Hotel La Posta Vecchia, Italy - worked in the kitchen — Enoteca Pinchiorri, Florence, Italy - worked in pastry — La Pergola, Rome, Italy - Pastry Chef — Bvlgari Il Ristorante Luca Fantin, Tokyo, Japan (2015–2021) - developed desserts and products — Bulgari, Japan (until 2021)

Signature

Named signatures such as ‘Tra l’onirico e il reale and ‘Mountain Lovers indicate the register of Fabrizio Fiorani’s pastry: contemporary composition, Italian memory, and a controlled visual idea before the first bite. The titles point to dream and reality, landscape and feeling, but the craft value sits in restraint rather than spectacle.

In Their Words “Modbar is, first and foremost, a design object for me. I thrive on design; I feed on the beauty of what surrounds me, and therefore, Modbar’s lines are the perfect source to draw from.” “I want the desserts to be in complete harmony with the idea of the menu and the philosophy of the restaurant.”

Recognition

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