His is a story of passion for pastry making and the pursuit of absolute harmony.
He was born in Brussels, the city of chocolate par excellence, where he qualified as a Mâitre Pâtissier Chocolatier Confiseur Glacier. He worked in top pastry kitchens in the Belgian capital, where he forged lasting professional friendships with prominent names on the contemporary patisserie scene.
His Venetian origins drove a curiosity for the decorative techniques of the city’s master glassmasters, learning from them the art of transforming every piece into a masterpiece: sugar becomes a swan or morphs magically into a flower.
Returning to Italy in the ’90s, he put down strong roots in Padua and began to rack up numerous successes, the first of which was gold in the Coupe du Monde de la Pâtisserie in 1997. He sees victory not as a finish line, but as a challenge to keep improving, to keep pushing the boundaries.
Thinking rationally, expressing creativity, conveying emotions… these are the cornerstones of his work method: the Biasetto method, entrenched over time and even made into a book, a reference manual in the patisserie community.
Sharing is one of the cornerstone values of this method, and this need has resulted in the subsequent publications: Pasticceria Mignon, Senza dolce non è vita, Macaron and Torte e semifreddi.
Tasting the specialities from his pastry shop is like experiencing a crescendo of surprising discoveries. A journey into flavours and textures underpinned by the dogged, ongoing pursuit of new ingredients.
Yes, because that’s where everything starts, with an excellent ingredient, with knowing who produces it, and what their cornerstone values are. Only then can we achieve consistency, creating unique high-end products.