Xavi Donnay
Por um escritor misterioso
Last updated 28 setembro 2024
Xavi Donnay trained at the Catering School of Sitges. His experience in Jean Luc Figueras restaurant (1 *) made him discover for the very first time high restaurant pastry. He decided at this moment that he wanted to be a pastry chef and devote himself to this profession. The following year, he studied at Espaisucre with Jordi Butrón and Xano Saguer where he was part of the first class to follow the restaurant dessert course. He worked with effort and commitment with great chefs of the country like Quique Dacosta and Martín Berasategui and learnt from each of them essential values such as discipline, precision, respect for the product and the importance of classical things. He also had international experiences as a pastry chef in London and Hong Kong. This specialisation was the basis that enabled him to grow in the industry as he knew how to put the spotlight on the sweet side of gastronomy. Since 2010, he has been in charge of the sweet station of Lasarte restaurant and also has been supervising all the pastry making of the Monument Hotel 5GL. In November 2016, he achieved the greatest success for a pastry chef in the restaurant run by Martín Berasategui and led by Paolo Casagrande, receiving a third Michelin star and becoming the very first pastry chef to receive this distinction. In September 2020, he was awarded best pastry chef at the Best Chef Awards.
Mini by Xavi Donnay - Pastry Books. Professional Pastry at So Good
Celebra una Navidad gastronómica en los restaurantes del Hotel
XAVI DONNAY conceptfoodie
Xavi Donnay, chosen as the best pastry chef at The Best Chef
Cacao Barry - Pastry Chef's Boutique
Miniature Pastry a online course with Xavier Donnay
Este turrón de Lidl está hecho por el mejor pastelero del mundo
Sorbete de jengibre y pasión con coco y zanahoria, de Xavi Donnay
Lidl se une al mejor pastelero del mundo
The Fresh Market Magazine – October 2021: Xavi Donnay Interview
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