Brian Konefal

EXECUTIVE CHEF & CO-OWNER

Brian developed a taste for Spanish culture and cuisine during trips in his teens, then returning to Europe to enroll in an Italian culinary school where he’d meet his future wife and partner, Paola Fioravanti.

He spent the next several years criss-crossing the globe, honing his skills under revered chefs and restaurateurs in Italy and Spain before returning stateside with Paola in order to continue their culinary careers as a couple. Brian quickly climbed the ranks in renowned kitchens in San Francisco, New York City and Boston, where, amidst the bright lights and sharp tongues of the world’s toughest culinary markets, he transitioned from a cook to a chef in his own right.

The pair returned to his former home of Flagstaff to open The Piano Room, a speakeasy-style bar and gastro pub, before ultimately opening a more food-focused establishment – Coppa Café, a European style eatery where they combine their love, talent and skills honed abroad with their familial ties here in Flagstaff.

Paola Fioravanti

PASTRY CHEF & CO-OWNER

A native of Brazil, Paola launched her culinary career at the age of 18. Raised by an Italian-born father and Brazilian-born mother, the cultural influence of both is easily detectable through the delectable desserts that Paola dishes up following years of training amongst the very best pastry chefs in the world.

The passionate pastry chef honed her skills under the tutelage of top industry talents throughout Brazil, Italy, Spain, San Francisco and New York, where she spent much of her time toying with different textures, techniques and temperatures, presenting classic flavor combinations in unique, unexpected ways.

More recently, she joined husband Brian Konefal in opening a previous venture in Flagstaff, before determining that food was their tried and true focus – and thus, Coppa Café was launched, where her globe-trekking quest to perfect the fine European pastry has paid off for Flagstaff foodies and visitors alike, who travel from far and wide to sample her from-scratch, seasonal and pilgrimage-worthy specialties.