Jean-Baptiste Ascione is a French chef whose cuisine is shaped by travel, instinct, and a deep respect for product and fire.He began cooking at 13, developing a strong culinary identity that blends classical training with personal exploration. He has worked in renowned kitchens including Prince de Galles, La Grande Cascade (Michelin-starred), and Masa, refining both technique and expression.

In 2015, he gained national recognition on Top Chef, earning the title of best dessert across all seasons. At 26, he opened Petit Gris in Paris, a farm-to-table restaurant rooted in seasonal, honest cuisine, followed by Faby, a wine bar inspired by sharing and conviviality. He is now preparing to open Le Petit Brochant in Paris in June 2026, marking a new chapter in his culinary journey.

His cooking is guided by a love for open flame, raw flavours, and meaningful encounters — creating dishes that are both refined and deeply authentic.

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