Jean-Baptiste ASCIONE

Chef : 1 restaurant

Presentation

Jean-Baptiste Ascione enrolled at the École de Paris des métiers de la table at just 14 years of age, and apprenticed in various bistros and brasseries between Île de Ré and Paris. The young man then moved upmarket, workingin renowned restaurants such as Hervé Rodriguez'sMaSa in Boulogne-Billancourt and La Grande Cascade in Paris. He then joined Stéphanie Le Quellec's team to open Le Prince de Galles." At his side, Ilearned to be precise, to follow instructions and tobe irreproachable in terms of hygiene. Itpushed me toraise my standards. Paradoxically, afterwards, I found myselfwanting tocook more simply." With this in mind, he turned to Braisenville and its "resourceful cuisine".

After signing up for "Top Chef" in 2011, he was called back in 2015 by the producers, who invited him to take part in season 6. He was only 21 at thetime. " Toprepare, Idevoured books on gastronomy. Iloved theexperience.It wasa real eye-opener. After that, it was easier for me to negotiate a contract." After the show, he joined the Kube Hôtel in Paris as a chef, before moving on to La Machine à Coudes in Boulogne-Billancourt. "That's when I got closer to what'sessential: the product."

In 2019, Jean-Baptiste Ascione felt ready to set up his own business, a restaurant in the 17th arrondissement of Paris called Petit Gris. To do so, he received a big boost from Gault&Millau, which awarded him the Dotation Jeunes Talents. " I offera producer's cuisine and plates to share. I was verylucky. The press was seduced by my project" The media coverage was dithyrambic, and Gault&Millau immediately awarded him 2 toques.

In March 2022, buoyed by this success, the young chef, along with sommelier and Vendanges d'Antoine co-founder Antoine Maffray, bought the establishment next door to his own to turn it into a wine bar called Faby. "He takes care ofthe liquids, I take care of the solids. The name is a nod to my grandfather Fabien, who died at the same time as I was doing my research." Jean-Baptiste Ascione's audacity didn't stop there. In September of the same year, the passionate entrepreneur took over the entire restoration of Domaine Rabiega, in Draguignan (Var). " I'm more than just aconsultant. I invest almost half my time in it." What his three addresses have in common: product sourcing, conviviality and sharing!

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