A native from Sardinia, Fabio Bardi grew up in a family of restaurateurs and becoming a professional chef was a true calling. After studying in Italy, he decided it was time to leave his island limits and traveled to New York to broaden his culinary experience at San Domenico, the city’s famous landmark for Italian cuisine. In charge of the pasta and rice section for the first six months, he was soon trusted to head the pastry and bread department, a challenge that fast-tracked his career.

In 2007, he moved back to Europe with stints at the world-famous La Durée in Paris to hone his techniques and later on, at Prime Steak Group in Ireland, as its Executive Chef, innovating in the field of healthy yet tasty desserts.

Always attracted to Asia, Fabio flew to Singapore in early 2013, seizing the opportunity to be the Head of Research and Development at Bakerzin, where he managed all aspects of the pastry program and production, to reflect the brand identity and global trends.

The following year brought him to Hong Kong, welcomed by Chef Bombana and his team, as his reinterpretation of traditional Italian pastry reflects and completes the culinary culture of the restaurant. At 8 ½ Otto e Mezzo BOMBANA, Fabio approaches his preparations with his senses still attuned to his origins and his journeys across the globe, blending the tastes of Italy with the different cultures he has been inspired by, to create intricate yet simple desserts that will delight our guests.