Adriano Zumbo is one of Australia’s most celebrated patissiers. This country boy’s first taste of the sweet life was raiding the lollies and cake mix from his parent’s Coonamble supermarket. He began his apprenticeship at the age of 15 where his love affair with pastry flourished. His swiftly expanding empire began in 2007 with his Balmain shop front, where sugared-up locals couldn’t get enough of his pastries. An appearance on the first series of MasterChef Australia helped introduce the croquembouche to an even wider audience and made Adriano – and macarons – a household name.
Adriano has now opened nine stores throughout New South Wales and Victoria including a contemporary high tea salon in Melbourne. He has released three bestselling cookbooks, the most recent The Zumbo Files, which hit book shelves globally in May 2015. In his latest publication, Adriano presents 50 new recipes that explore unique flavour combinations, exciting textures and bold colours – providing a rare glimpse into the creative mind from the man food critics call the ‘Sweet Assassin’.
Adriano has competed in several prominent international competitions including Coupe de Monde and the Asian Pastry Cup. In 2012 he joined forces with premium French chocolate brand Cacao Barry, announced as their Australian Ambassador. It’s his love affair with confectionery, combined with his Parisian training at institutions that include l'Ecole Lenôtre, Bellouet and Pierre Hermé and which has resulted in a sensibility as delicious as it is irreverent. This creativity is evident in every layer of his elaborate desserts. Constantly evolving and always considering his next move, cake, or idea, Adriano’s infectious energy keeps his fans on their toes. They love it that way, and so does he.