Luigi Biasetto, a renowned pastry chef, creates refined and innovative desserts that have earned him international recognition over time.
Biography
Luigi Biasetto was born in Brussels, a city famed for its chocolate-making tradition, but he is of Venetian origin. From a young age, he developed a passion for pastry, inspired by Europe's rich confectionery tradition. After graduating as a Mâitre Pâtissier Chocolatier Confiseur Glacier, he worked in the most prestigious pastry workshops in the Belgian capital, honing his skills and forging lasting professional friendships.
In 1997, Biasetto won the Coupe du Monde de la Pâtisserie in Lyon, an achievement that marked a turning point in his career. This victory allowed him to gain international recognition and establish his philosophy of pastry based on quality, innovation, and attention to detail.
In 1998, Luigi Biasetto opened his pastry shop in Padua, together with his brother Alessandro and his wife Sandra. Pasticceria Biasetto quickly became a reference point for sweet lovers, thanks to creations like the famous Setteveli cake, made with Cristian Beduschi and Gianluca Mannori, which continues to be one of the most appreciated desserts by customers.
Luigi Biasetto's philosophy is based on three key principles: think rationally, express creativity, and convey emotions. These principles form the foundation of the "Biasetto method," an approach to pastry that combines traditional and modern techniques, which Biasetto has described in various successful books, including "Pasticceria Mignon," "Senza dolce non è vita," "Macaron," and "Torte e semifreddi."
Biasetto is also a member of the Relais Desserts association, which brings together the world's best pastry chefs, underscoring his commitment to excellence and knowledge sharing in the field of pastry.
