The ‘Food In Progress’ event explores new frontiers in cooking and reinforces its position as a gastronomic reference on the islands.

A day honoring haute patisserie

The Donaire Restaurant, located in the GF Victoria hotel and recognized with a Michelin star, experienced a sweet day within the framework of its ‘Food In Progress’ event. The event led by the host chef, Jesus Camacho, had the collaboration of Xavi Donnay, pastry chef of the Lasarte restaurant in Barcelona, ​​with three Michelin stars and awarded as Best Pastry Chef in the World in 2020 by The Best Chefs Awards.

The two chefs transformed the Donaire kitchen into a meeting that combined precision, creativity and elegance, achieving a unique gastronomic experience that won over attendees. The day began with an interactive workshop where Xavi Donnay shared his mastery in the world of haute patisserie, revealing some techniques and secrets behind some of his iconic creations. Although Donnay confesses that the main axis of his cuisine “is flavour, always accompanied by elegant and modern products”.

Jesús Camacho showed how his training in pastry continues to influence his savoury cuisine, making this meeting a point of fusion between the two worlds. “It has been an honour to have Xavi Donnay, one of the best pastry chefs in the world. We have created an event for the exchange of knowledge, uniting tradition and innovation”, said Camacho.

The icing on the cake of the day came with an exclusive menu designed jointly by both chefs. The proposal included a selection of sweet and savoury dishes that represented the best of their respective careers. “We created a very pastry-based event where the Donaire team presented its vision of savoury pastry”, added Jesús.

Food In Progress

‘Food In Progress’ explores new frontiers in the kitchen and reinforces its position as a gastronomic reference on the islands. With this meeting, the Donaire restaurant successfully inaugurates its calendar of activities for 2025 within its project ‘Donaire In Progress’, which seeks to promote exchange, evolution and innovation in haute cuisine.

The event was supported by Valrhona, Sosa Ingredients, Perelada-Chivite and Canarias Cocina as sponsors that made this event possible.