Adriano Zumbo is one of Australia’s most celebrated patissiers, known as The Sweet Assassin, The Dark Lord of Patisserie, Patissier of Pain and Prince of Pastry.
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 he fell in love with all things pastry. His swiftly expanding empire began in 2007 with his Balmain shop front, where sugared-up locals couldn’t get enough of his creations. An appearance on the first series of MasterChef Australia introduced the croquembouche to an even wider audience and made Adriano Zumbo – and macarons – a household name. 10 years later and Adriano has been honoured with an invitation to appear on the series every season, with each creation more impressive than the last.
Adriano has opened eight stores throughout New South Wales and Victoria, as well as a range of pop-ups stores featured around Sydney. Zumbo Patisserie has also starred in numerous events including Smooth Festival of Chocolate, Cake Bake and Sweets Show, Bastille Festival and Royal Melbourne Show. In October 2011 he released his first book, Zumbo, allowing anyone with a sense of adventure to try their hand at his desserts. Adriano released his second book in October 2012, Zumbarons, which celebrates his most popular creations, macarons – with 40 flavours to delight and inspire. His third book, The Zumbo Files, was published in 2015, whereby Adriano provides photographic step-by-step instructions for the master recipes in each style of patisserie, deconstructing the process and making these culinary works of art achievable for the home baker.
Adriano has elevated his culinary expertise further through his TV series Zumbo’s Just Desserts, which has taken off worldwide since 2016, spreading his name internationally. His presence as a judge on the Netflix series Sugar Rush, was eagerly awaited by many fans excited to see Adriano back on the screen in 2018. Adriano has competed in several prominent international competitions including Coupe de Monde and the Asian Pastry Cup. In 2012 he joined forces with premium chocolate brand Cacao Barry, becoming their Australian Ambassador. His Parisian training at institutions that include l’Ecole Lenôtre, Bellouet and stagés at Pierre Hermé and Damiani, coupled with his love affair with confectionery, served to curate his unique style, that epitomises finesse and wonder. 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.
Image from The Zumbo Files, photographed by Brett Stevens