Ascione Jean-Baptiste, Chef

Ascione Jean-Baptiste, Chef

Jean-Baptiste Ascione

Chef

Restaurant Petit Gris, Paris
Style : Gastronomic, creative and modern
My passion for cooking comes to me from all the family moments spent in my childhood, the time to prepare the meal with my grandparents and also to be close to the products in their vegetable garden gave me from a very young age the want to make cooking my job.
At 14 yo, I started my apprenticeship first at Ile de Ré and then in different houses with or without stars in Paris.
I have had the good fortune to rub shoulders with several chefs who have all instilled in me the love of products, openness and also perpetual questioning.
After a few years working in beautiful houses (Prince of Wales 1 *, Grande cascade 1 *, Masa 1 *), I was selected to participate in the “Top Chef season 6” televised cooking competition. This experience allowed me to gain self-confidence and discover what I was really capable of.
So I started to work as a chef at the “Kube Hôtel” in Paris for 2 years and subsequently at “la machine à coudes” in Boulogne Billancourt.
I opened my first restaurant in September in Paris in the 17th arrondissement which is called “Petit Gris“. We sit there to taste seasonal products directly from producers.
Everything has been thought of to make my guests feel at home and have a good time.

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