Who is Camila Fiol?
A pastry chef who innovates with unexpected techniques and flavors
Camila Fiol is a Chilean pastry chef specializing in natural confectionery. She trained at the French Culinary School in Santiago and continued her studies at the Basque Culinary Center in San Sebastian, where she also worked on research and teaching projects. Her professional career led her to work as head pastry chef at the renowned Boragó restaurant, an experience that awakened her passion for petit fours and small sweets.
In 2013 she began selling sweets at fairs and by delivery, and in 2021 she opened her first store Fiol Dulcería in Barrio Italia, with an open kitchen, which was later joined by a second branch in the Tobalaba Urban Market. Its proposal is distinguished by innovation, the exclusive use of natural ingredients and the incorporation of native products such as maqui, calafate, chañar or rhubarb. In recent years, he has developed unconventional soft ice creams with rotating flavors and has participated in international collaborations, such as six-handed dinners with Latin American chefs in Bolivia, where he integrated his creations of gummies, petit fours and ice creams with local products.
In 2024 she was recognized with the Latin America's Best Pastry Chef Award by 50 Best Latin America, consolidating herself as one of the great references of contemporary confectionery.
