Born in 1987 in Fiuggi, Donato Ascani developed a passion for cooking early, inspired by his father, a cook, and his uncle, who owned a trattoria where Donato began exploring traditional cuisine. This foundation led him to hotel management school, where he also gained practical experience in a local hotel.

After graduating, he worked at Antica Pesa in Verona under Chef Fabio Tacchella from 2005 to 2007. In 2007, he joined Alma, the School of Haute Cuisine, as Assistant Chef to Maestro Marchesi, collaborating with renowned Italian chefs like Luciano Tona and Marco Soldati. This prepared him for his next role with Chef Enrico Crippa at Piazza Duomo in Alba, where he spent four years mastering garde-manger and meat dishes.

In 2014, Donato joined Paolo Lopriore as Sous-Chef at Ristorante Tre Cristi in Milan. Two years later, Enrico Bartolini appointed him as Resident Chef at Ristorante Glam in Venice. Donato’s career reflects his dedication to refining his craft, deeply rooted in Italy’s culinary traditions while pushing the boundaries of contemporary cuisine.