瑞士藉的Florian自16歲投身法式甜點領域，至今已近20年。曾經擔任世界頂級品牌Pierre Marcolini的甜點主廚，2015年Florian來台為LVMH集團下的甜點品牌COVA設立旗艦據點，感受到台灣市場的潛力，於2016年創立自有品牌 –丰子 Panoramix Project，從事專業的法式甜點顧問服務，並就此停駐在這座充滿活力與挑戰的島嶼。2018年並受邀至上海新天地商圈開設PINTAO品饕法式甜點。
對於味覺， Florian有著資料庫般的記憶與直覺性的靈感， 不拘框架的自由天性， 是他源源不絕的創作動力。 他喜歡遍嚐各地的食材與風味，跨界交融天然食材開拓多元的風味與想象(flavor)，運用不同技法，遊走於酥、脆、綿、滑， 堆疊層次分明的口感(texture)，平衡甜、酸、甘、辛，成就出繁覆卻和諧的味覺體驗(taste)。他的甜點總能在驚艷中令人會心一笑。 正如其人 –頑皮, 但溫暖在心。
With a sense of curiosity, enthusiasm, and boundless creativity, paired with a mischievous simple, one can pinpoint Florian’s personality traits within minutes of meeting him.
Florian Bourquin hails from Switzerland and devoted himself to the art of French pastry when he was just 16. Two decades into honing his craft, he has served as the head pastry chef for the world renowned Pierre Marcolini and COVA (LVMH conglomerate). In 2016 he created and spearheads creations in his own brand Panoramix Project. In 2018 he was invited to Shanghai to launch PINTAO, featuring an exquisite line of French patisserie.
Florian has an exceptional ability to pull from his memory the delicacies he’s tasted and the emotional memories that they evoke; combining this with his uninhibited creative process breaking out of traditional frameworks, gives him an unique ability to develop new masterpieces. Borderless, passionate and meticulous, he tries to bring his personal style and dynamic in his pastries. Each creation features different layers of textures and flavors with the aim of triggering different stages of emotion.