Gastronomy
Camila Fiol Stephens
The pastry chef has been recognized by the 50Next list
Camila Fiol Stephens has found success as a pastry chef. Born in Chile, Camila has dedicated her life to the crafting of desserts and has found her passion for innovation and creating new trends, as she continues to experiment and use her creativity and talent in new delectable dishes.
Apart from being a chef, she is also a businesswoman. Camila opened Fiol Dulceria in Barrio Italia in Santiago de Chile, featuring a menu with innovations and edgy creations, such as her fan-favorite cookies with chocolate and Italian cheese, and her many vegan recipes.
Creating pastries is more than candies and cakes, more than chocolate, berries and vanilla. Everything that makes a dessert or sweet has a reason for being there. If you put a flower in it, it is because the acidity balances the sweetness, not just because it’s pretty.
The young chef already has great experience and has proved it with her own business. After her years of studying and learning, she went on to work on different projects, which opened a door for her in one the best restaurants in her country, ‘Boragó de Rodolfo Guzmán.’ It was during this stage in her life that she discovered that sweet recipes were her passion, quickly being in charge of pastries and leaving in 2012 to open her restaurant after gaining knowledge.
Camila believes that “investigation and development are the foundation to create new experiences” when it comes to creating new dishes, which is why once her restaurant was established, she traveled to Spain to work as an investigator at the BCC Lab in the Centro Culinario Vasco, where she became a teacher, and continued to impart her knowledge in Chile when she came back in 2018.
The 35-year-old chef has been recognized in the 50 Next list, an honor in the culinary world for her talent and innovation. Camila continues her project, experimenting with different ingredients and tasting new dishes while she travels. “Everything that makes a dessert or sweet has a reason for being there. If you put a flower in it, it is because the acidity balances the sweetness, not just because it’s pretty,” she explained.
