Franco Ascari began his culinary journey in the vibrant gastronomic scene of Modena, honing his skills at renowned Michelin starred establishments such as Bibendum and Franceschetta 58. His passion for the culinary arts was further nurtured under the guidance of esteemed chefs Aurora Mazzucchelli at Marconi and Bruno Barbieri at Arquade. Inspired by the exquisite panettone crafted by Gino Fabbri, he shifted his focus to the art of pastry, gaining invaluable experience at La Caramella, Dolc, and the prestigious L’École Valrhona.
His expertise led him to serve as a consultant chef for Selecta Spa, collaborating with some of the most well-known brands in the industry, including Valrhona, Ravifruit, Elle&Vire, Sosa, and La Rose Noire, until 2018. In January 2019, he joined L’École Valrhona, where he was appointed pastry chef instructor for the Italian market, sharing his passion and knowledge with aspiring pastry chefs.
