Camila Fiol

Dulcería Fiol, Santiago

Pâtissière, educator and sweet Chile enthusiast

After honing her craft at several restaurants in her home country of Chile, Camila Fiol got her first big break as a kitchen assistant at Latin America’s 50 Best Restaurants regular Boragó in Santiago. It was under the leadership of head chef Rodolfo Guzmán that Fiol would begin specialising in the world of confectionery, where she would rise to the position of head pastry chef and oversee the entirety of the restaurant’s sweet creations.

In 2012, Fiol departed Boragó in good spirits to pursue pastures new, with the aim of building something she could call her own. Later that year, she founded Fiol Dulcería: a confectionery outlet offering the full gamut of sweet treats, from delicate macarons to containers of gummy bears. After opening the shop to critical acclaim, Fiol knew she needed to keep evolving her craft to keep it at the top of the game.

In the pursuit of knowledge, Fiol packed her bags for Spain to study for a master’s degree in pastry at the Basque Culinary Center. Completing her course, she would then take on a permanent position at the educational institution as both a researcher and pastry teacher. Three years later, with a stockpiled arsenal of tips, tricks and learnings at her disposal, she returned to Santiago in 2018 to begin educating the next generation of budding pâtissièrs in her homeland.

Fiol’s teachings are simple: less is more. Creations at the ever-successful Dulcería are picture perfect, but most use just three or four ingredients, so as not to mask or overcomplicate the flavour profiles. Fiol trusts in her ingredients and processes to ensure every element holds a functional purpose. Solely decorative elements are often excluded unless their application extends beyond just aesthetics, such as adding flowers to alter the pH of a bite and reduce its sweetness.

In 2022, Fiol was included in the list of 50 Next, identifying her as a pioneering creative entrepreneur reshaping the future of gastronomy. This year, Fiol takes home the ultimate accolade as a confectioner as she is named Latin America’s Best Pastry Chef 2024.

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