Originally from Fiuggi, Donato Ascani has been the resident chef of Ristorante Glam at Palazzo Venart in Venice since 2016. In just three years, he earned two Michelin Stars (2019) with a cuisine that is instinctive, technically refined, and deeply connected to the Venetian lagoon.
Born in 1987 in Fiuggi, Lazio, Donato Ascani discovered his calling early on and pursued culinary studies at a hospitality institute. His talent led him to work in some of Italy’s most renowned kitchens: L’Antica Pesa with Fabio Tacchella in Verona, ALMA in Colorno under Gualtiero Marchesi, Piazza Duomo with Enrico Crippa, and Tre Cristi in Milan with Paolo Lopriore.
In 2016, he joined Ristorante Glam at Palazzo Venart Luxury Hotel in Venice, part of the LDC Hotels & Resorts group. Here, he found his perfect setting — a place where the rhythm of the lagoon and its natural bounty shape a distinctive and elegant culinary voice. In 2019, just three years after its opening, Ascani earned two Michelin Stars, confirming the strength and sophistication of his vision.
Every morning, he personally visits Venice’s local markets in search of the best lagoon ingredients: fish, shellfish, herbs, and vegetables that define his menus. His approach combines instinct and technique, blending creativity with precision and a constant drive for discovery.
His bond with Venice is profound — he brings its tides, its light, and its living essence to the plate. Yet, his Lazio roots surface subtly in dishes inspired by the “quinto quarto” tradition, infusing his lagoon-inspired cuisine with notes of memory and identity.
For Ascani, cooking means passion, respect, sacrifice, and curiosity — a daily pursuit of excellence that demands total dedication and rewards those who see cuisine as both craft and culture.
