Donaire inaugurates ‘Food In Progress’ with Xavi Donnay

January 20, 2025

Xavi Donnay, 3 Michelin stars and Best Pastry Chef in the World 2020, and Jesús Camacho join forces to offer a sweet day at the GF Victoria hotel.

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

Mini Pastry Workshop

Xavi Donnay, responsible for the sweet cuisine at the Lasarte Restaurant, is internationally recognized for his innovative approach and his respect for the quality of the products. Awarded Best Pastry Chef in the World 2020 by The Best Chefs Awards, Donnay fuses tradition and modernity to create sweet experiences.

At his side will be Jesús Camacho, chef of the Donaire restaurant and recent winner of a Michelin star. Jesús began his career in the world of pastry, developing a solid foundation that has allowed him to reinvent himself as the pastry chef of savoury dishes, a title that reflects his creativity and mastery in the kitchen. “Having Xavi Donnay as a partner at this event is a true honour,” says Camacho. “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 event will include an interactive workshop, in which attendees will learn to master the small pleasures of haute patisserie from the hand of these two great chefs. Designed for both amateurs and professionals, the workshop promises to be an inspiring experience.

In addition, after the workshop, attendees will be able to enjoy a selection of exclusive dishes prepared by Jesús Camacho and Xavi Donnay, in a menu designed especially for this occasion.

Donaire In Progress: innovation in gastronomy

This event 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 dining room and in the kitchen. With a programme designed together with the most relevant professionals in the world of pastry at an international level, ‘Food In Progress’ aims 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 about the world of wine, inviting relevant personalities in the world of wine to share with the Donaire team.

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