Vasco BALDISSEROTTO
At the helm of Opéra in Rodez, Vasco Baldisserotto infuses his cuisine with a harmony between Italy and France. A career marked by exceptional establishments and a quest for culinary sincerity.
Born in Venice, Vasco Baldisserotto trained with some of Italy's greatest chefs. After graduating from the Recoaro Terme Hotel and Catering Institute in 2006, he joined Gualtiero Marchesi at the Alberta d'Erbusco. Three decisive years in which he learned the rigor and fundamentals of the profession. He continued his career with the Alajmo family, first at Le Calandre in Padua, then at Le Quadri in Venice. Working alongside Massimiliano Alajmo, he developed a particular sensitivity to products and textures, which would follow him throughout his career.
Arriving in France, the Bras school
In 2014, he crossed the Alps to pursue his apprenticeship with Maison Bras in France, never imagining that he would settle there permanently. He began at Café Bras, working alongside Christophe Chaillou, before joining the kitchens of Le Suquet in Laguiole with Michel and Sébastien Bras. These years marked a turning point: he discovered a lively, authentic cuisine, shaped by the terroir and the cycle of the seasons. Seduced by Aveyron, he finally returned to Rodez with the desire to make it his home.
His restaurant, his identity
At the end of 2022, Vasco Baldisserotto opened Opéra, his own restaurant, in Rodez. An address with a distinctive image, where Italian and French influences meet. Attached to the seasons and local produce, he creates a precise cuisine, highlighting the Aveyron terroir. at just 35, he signs his first house and earns a toque.
