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When Iacopo Falai accompanied his mother to the mayor's office in his native Florence and told her of his aspirations to work at Enoteca Pinchiorri, which was was located in the same building, she didn't take him too seriously – it's rare that one's first kitchen experience is in a three-Michelin-starred establishment. But the kitchen had faith in Falai. Soon he was making the breads and pastries daily. It was here that his philosophy of making everything in-house – from bread to pasta – really took root. After four years in Florence, Falai consulted for Matsuya in Tokyo, and collaborated with legendary Chef Michel Bras and Chocolatier Michel Belin of Fauchon, before returning home to Enoteca Pinchiorri as Executive Pastry Chef. In 2001 Falai ventured across the Atlantic to serve as the Pastry Chef of Le Cirque and Osteria del Circo, followed by a turn as Executive Chef of Bread Tribeca. Finally at his own eponymous restaurant on the Lower East Side, Falai has brought a pastry chef's sense of precision and a cuisine chef's sense of spontaneity to classic Italian cooking.

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