Xavi Donnay

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.

Sorbete de jengibre y pasión con coco y zanahoria, de Xavi Donnay

I Dolci di Pinella: Xavi Donnay

Xavi Donnay - Professional Pastry Chefs at So Good Magazine

xavi donnay - jordifoto.com

Ten examples of the versatility of chestnuts in pastry — Cannes

SPAIN, LAND OF THE BEST CHEFS

Xavi Donnay presents the first great book dedicated to Mini

Petit four d'ananas parfumé par Xavi Donnay - Blesucre

Up to 65 recipes Sablés, crunchy bases Cakes and macarons Choux Bonbons Cannelés Xuixos Torrijas Millefeuille A section in the book on products free

Mini by Xavi Donnay

MINI - XAVI DONNAY

Simon Petutschnig feierte auf Mallorca