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Pastry
Chef Gerard Fioravanti. A native of New
York City, Pastry Chef Gerard Fioravanti attended The French Culinary Institute, where he met his future partner Nino Antuzzi.
Both were the only two to graduate with Top Honors. Gerard studied his chosen profession under Pastry Chef Lawrence Walden,
Chef Alex Espiritu and Master Chef Jacque Pepin. He went on to be the Executive Pastry Chef at the Royalton Hotel and later
at Ceci-Cela Patisserie. He has served with distinction as Pastry Chef at the famed Restaurant 44 at the Royalton Hotel, Café
Society in New York City and Trios of Huntington, N.Y. He is also the pastry consultant for red restaurant of Huntington N.Y.
and for Food by Mary Arnold.
Nino Antuzzi
went on to own Jonathan's restaurant in Huntington, he moved on to open the now famed red restaurant
and Osteria da Nino, rustic italian restaurant www.redrestaurant.com and
www.ninosrusticitalian.com . They joined together with Steve Marinello,
enterepeneur, in opening fiorello dolce in June of 2006. Showcasing French, Italian and American desserts.
Chef Gerard is presently overseeing the design and development of the
exciting new web site dedicated to his own brand of specialty chocolates at fiorellodolce.com
(coming soon)
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