Vasco BALDISSEROTTO

As head chef at Opéra in Rodez, Vasco Baldisserotto infuses his cuisine with a harmonious blend of Italian and French influences. His career has been shaped by exceptional restaurants and a quest for culinary authenticity.

Presentation

Born in Venice, Vasco Baldisserotto trained under some of Italy’s greatest chefs. After graduating from the Hotel and Restaurant Management Institute in Recoaro Terme in 2006, he joined Gualtiero Marchesi at L’Alberta in Erbusco. Those three pivotal years taught him the discipline and fundamentals of the trade. He continued his career with the Alajmo family, first at Calandre in Padua, then at Quadri in Venice. Working alongside Massimiliano Alajmo, he developed a keen sensitivity to ingredients and textures, a trait that would stay with him throughout his career.

Arrival in France, the Bras School

In 2014, he crossed the Alps to continue his training at Maison Bras in France, never imagining that he would settle there permanently. He began at Café Bras, working alongside Christophe Chaillou, before joining the kitchens of Le Suquet in Laguiole with Michel and Sébastien Bras. These years marked a turning point: he discovered a vibrant, authentic cuisine shaped by the local terroir and the cycle of the seasons. Charmed by the Aveyron region, he eventually returned to Rodez with the intention of settling there.

His Restaurant, His Identity

In late 2022, Vasco Baldisserotto opened Opéra, his own restaurant, in Rodez. A restaurant that reflects his personality, where Italian and French influences come together. Committed to seasonal ingredients and local produce, he creates precise dishes that showcase the Aveyron region. At just 35 years old, he opened his first restaurant and earned a chef’s hat.