Sweet kitchen to play the stars in Donaire

Under the name of ‘Food In Progress’, the restaurant Donaire, distinguished with a star Michelin, invites lovers of haute cuisine to a day dedicated to the world of haute pastries. The event, which will be held next Sunday 2 February and which will bring together two great masters of gastronomy: Xavi Donnay, restaurant pastry chef Lasarte in Barcelona with 3 Michelin stars and his own Jesus Camacho.

Xavi Donnay, responsible for sweet cuisine in the restaurant Lasarte is internationally recognized for its innovative approach and respect for product quality. Awarded as Best Pastry Chef in the World 2020 por The Best Chefs Awards, Donnay merges tradition and modernity to create sweet experiences.

At your side will be Jesus Camacho, restaurant chef Donaire and recent star winner Michelin. Jesus He began his career in the world of pastry, developing a solid base that has allowed him to reinvent himself as the savory pastry chef, a title that reflects his creativity and mastery in the kitchen. “Having Xavi Donnay as a partner in this event is a true honor”, Camacho assures. “His mastery is an inspiration, and this action reinforces our commitment to offering high-level cuisine that explores new horizons and continues to set a benchmark in the Canary Islands.”.

The meeting will include an interactive workshop, in which attendees will learn to master the small pleasures of haute pastry from the hand of these two great chefs. Designed for both amateurs and professionals, The workshop promises to be an inspiring experience.

Besides, after the workshop, attendees will be able to enjoy a selection of exclusive dishes made by Jesus Camacho y Xavi Donnay, on a menu designed especially for this occasion.

‘Donaire In Progress’: innovation in gastronomy

This meeting opens the calendar of ‘Donaire In Progress’ for the year 2025, a gastronomic project promoted by the Donaire restaurant that seeks to explore, learn and innovate both in the living room and in the kitchen. With a program designed together with the most relevant professionals in the world of pastry at an international level, 'Food In Progress' aspires to be a space for exchange and gastronomic evolution..

Within this framework, 'Wine In Progress' also stands out, a parallel proposal focused on experimentation and learning around the world of wine, inviting relevant personalities in the world of wine worldwide to share with the Donaire team.

With its recent recognition with a Michelin star, Donaire restaurant continues to evolve and explore the limits between savory and sweet cuisine, hallmark of the Canarian chef and main point of attraction for all those who come to enjoy the experience.