Gianpaolo Fiorono, born in 1995 in Cleveland, Ohio, grew up inspired by the strong women in his family who nurtured his passion for cooking. His earliest memories involve pretending to cook with Legos and an Etch A Sketch while watching Emeril Lagasse with his grandma and mother. At the age of 13, Gianpaolo entered his first professional kitchen, picking herbs for renowned chef Dante Boccuzzi. This sparked a deep love for the culinary world.

While attending Normandy High School’s Culinary Arts vocational program, he built a solid foundation in the craft, winning several state awards. By age 17, Gianpaolo was already working full-time on the line at Dante's restaurants, gaining invaluable hands-on experience.

He then pursued his formal education at the prestigious Culinary Institute of America (CIA) in Hyde Park, NY. During this time, Gianpaolo worked for Charlie Palmer’s Michelin-starred restaurant and staged at some of New York City’s finest establishments, including Eleven Madison Park, Betony, and Boulud Sud.

After graduating, Gianpaolo moved to Austin, Texas, where he helped Apple Inc. build its state-of-the-art kitchen as a lead chef. Eager to hone his fine dining skills, he joined Kevin Fink at Emmer & Rye, contributing to the restaurant's rise to becoming the best in Austin. He later became one of the opening chefs at Hestia, where he not only brought quality and pride to the team but also helped navigate the challenges posed by the COVID-19 pandemic.

During this time, Gianpaolo founded Fiorino Fine Foods and launched his first product: CBD-infused chocolate bars. After the pandemic, he turned his attention to Asador Tacos, helping the small pop-up grow into a thriving business with multiple locations and over $1.25 million in revenue. Gianpaolo now continues to develop both Asador Tacos and his passion project, Fiorino Fine Foods