Fabrizio Fiorani, the pastry chef of Ristorante Luca Fantin in Tokyo (No.18 in Asia’s 50 Best Restaurants 2019), has just been named best 2019 Asian pastry chef for the Asia’s 50 Best Restaurants
The Italian chef is the author of the book “Tra l’onirico e il reale“, Chiriotti Editori
Presented by the engagement of #50BestRestaurant as “the pastry chef “who creates exquisite, artful landscapes hinged on temperature and texture”, the thirty-two Fabrizio Fiorani, active at Il Ristorante Luca Fantin, at the Bulgari Hotel of Tokyo, can finally say to be the best pastry chef in Asia. The Asia’s Best Pastry Chef 2019 award, sponsored from Valrhona, was attributed to him on the occasion of the official ceremony in Macau at the end of March.
“Creativity and ideas cannot evolve with the fear of making mistakes, or with the need to demonstrate something. Instead, with unconditional trust you can achieve even these results,” he says, glancing at his Asia’s Best Pastry Chef Award. Fabrizio is also the author of the personal work in the Italian and English at only 31 years old (“Tra l’onirico e il reale”, Chiriotti Editori, available HERE).
Chef, what does it mean to be a pastry chef in Tokyo? And what to be the best?
The open-mindedness, the ability to respect the rules by accepting exceptions, the methodology and personal interaction are the main professional and human characteristics to be rewarded on the stage of the Asia’s 50 Best Restaurants. Being elected the best, however, means nothing. My way of thinking and interpreting pastry has not changed.
I don’t work for prizes or Instagram, I only work for customers and for anyone who tastes my desserts.