He began as a chef at El Patio, the first Michelin star in the Canary Islands, where he discovered his vocation: pastry, in which he self-trained.
His innate restlessness is reflected in Donaire’s cooking. His obsession with endowing his sweet and savory creations with a recognizable signature stamp keeps him in permanent search, both in his own territory and when dreaming of other horizons.
In his continual training, he has taken courses in Chocovic and with the “stars” of sweet Frederic Bau, Jordi Butrón, and Oriol Balaguer…
In 2020 he received the recognition of Best Pastry Work 2020 at the XXXV Diario de Avisos Gastronomy Awards.