Growing up, Mario Asero spent time with his grandfather, whose steadfast love was for cooking for his large family of ten sons and daughters.
Every afternoon was thoroughly enjoyed by helping his grandfather, deepening Asero's interest in preparing and cooking dishes.
Biànca reflects Asero’s Italian heritage with a unique design, music, atmosphere, and service to match.
Paired with a range of unique Italian wines, Biànca ensures a complete experience reminiscent of Asero’s childhood in Mariano Comense, a little town near Como.
Focusing on producing and getting the best out of what they have is a priority for the team at Biànca.
“Minimising waste and utilising produce is key. Working on a prosciutto ragu for the new menu is our next objective, primarily using the prosciutto as a key ingredient rather than an additive,” said Asero.
One of Asero’s highlights was working alongside Danielle Alvarez and Bennelong at the Sydney Opera House. An intense challenge that developed his skills and enlightened him with newfound techniques.
This achievement pushed Biànca to hire him as head chef, which was his first time in the position, where he has been able to apply all of his skills and understanding.
Like others within the industry, the drastic changes in costs, mainly the imported ingredients from Italy, are causing implications on the menu.
Asero intends to continue utilising the fresh ingredients he can find and adapt to inflation difficulties.
Asero spends time with his partner and two dogs on his days off. Helping to ensure he has a healthy life balance, where he tries new cuisines and experiences.
When Asero isn’t out trying different restaurants, he creates his pizzas, providing time for the dough. He thoroughly enjoys using the BBQ, which has been a big part of his Australian influence.
With expansion plans, Asero is hopeful for Biànca as he said, “My goal for the future is to grow with every day that comes. I am excited to see what the future holds and look forward to participating in that journey.”
