Jordi Panisello

  • share

Named one of the ten best pastry chefs in the U.S. by the New York Times Magazine, Executive Pastry Chef Jordi Panisello has spent more than 30 years perfecting his pastry skills. He has received some of the industry’s highest accolades, including the honor of cooking five times at the legendary James Beard House. Since 2011, he has worked hand-in-hand with Executive Chef Thomas Connell, overseeing all things sweet at Fontainebleau Miami Beach, including creating the menu for the newly-opened Chez Bon Bon, a reinvention of the hotel’s original coffee and patisserie shop. 

A native of Barcelona, Panisello experiments with European delicacies and incorporates bold flavors and spices such as fresh young almonds, quince, persimmons and saffron into his creations. After completing his culinary studies in Europe, Panisello relocated to New York City in 1981 and honed his pastry artistry to perfection while working at acclaimed venues including Tucanos, Club A and The 21 Club. Inspired by the beautifully plated desserts created by world-renowned chefs Jacques Maximin and Jean Noel Gasgnard, Panisello joined Alfred Portale at Gotham Bar & Grill and quickly became a member of the nouvelle cuisine movement. 

Longing for a change in climate, Panisello relocated to South Florida, where he spent time at the prestigious Boca Raton Resort, the Loews Miami Beach Hotel and as part of the opening team at the Mandarin Oriental Hotel. In 2004, Panisello returned to the Loews Miami Beach Hotel where he continued to charm guests developing his wildly creative "dessert tapas," such as orange-flavored churros and sinful chocolate martinis – both of which reflect his "lively 'til the last bite" dessert philosophy. In May of 2011, Panisello joined the talented culinary team at the Fontainebleau Miami Beach as the executive pastry chef where he oversees the hotel’s catering and banquet events as well as the hotel’s newly opened patisserie, Chez Bon Bon, an homage to the hotel’s rich history and its original coffee and pastry shop.

Named one of the ten best pastry chefs in the U.S. by the New York Times Magazine, Executive Pastry Chef Jordi Panisello has spent more than 30 years perfecting his pastry skills. He has received some of the industry’s highest accolades, including the honor of cooking five times at the legendary James Beard House. Since 2011, he has worked hand-in-hand with Executive Chef Thomas Connell, overseeing all things sweet at Fontainebleau Miami Beach, including creating the menu for the newly-opened Chez Bon Bon, a reinvention of the hotel’s original coffee and patisserie shop. 

A native of Barcelona, Panisello experiments with European delicacies and incorporates bold flavors and spices such as fresh young almonds, quince, persimmons and saffron into his creations. After completing his culinary studies in Europe, Panisello relocated to New York City in 1981 and honed his pastry artistry to perfection while working at acclaimed venues including Tucanos, Club A and The 21 Club. Inspired by the beautifully plated desserts created by world-renowned chefs Jacques Maximin and Jean Noel Gasgnard, Panisello joined Alfred Portale at Gotham Bar & Grill and quickly became a member of the nouvelle cuisine movement. 

Longing for a change in climate, Panisello relocated to South Florida, where he spent time at the prestigious Boca Raton Resort, the Loews Miami Beach Hotel and as part of the opening team at the Mandarin Oriental Hotel. In 2004, Panisello returned to the Loews Miami Beach Hotel where he continued to charm guests developing his wildly creative "dessert tapas," such as orange-flavored churros and sinful chocolate martinis – both of which reflect his "lively 'til the last bite" dessert philosophy. In May of 2011, Panisello joined the talented culinary team at the Fontainebleau Miami Beach as the executive pastry chef where he oversees the hotel’s catering and banquet events as well as the hotel’s newly opened patisserie, Chez Bon Bon, an homage to the hotel’s rich history and its original coffee and pastry shop.