THE TEAM
The gastronomic project of Donaire restaurant resides in its great team. Professionals trained in the best kitchens on the islands, the Peninsula, and the world, led by Jesús Camacho, chef, and Miguel Reyes, head waiter, a tandem that combines talent, exquisite training and passion for service. Leading with New Canarian Cuisine.
JESÚS CAMACHO
Pastry chef
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.
RUBÉN PÉREZ
Sous Chef
The young chef Rubén Pérez is a cooking enthusiast. That is why, since he graduated in 2007, he has not stopped training in large kitchens such as hotel Bahía del Duque or the Gran Hotel Costa Adeje, until in 2017 he joined the exciting gastronomy project of Donaire.
Rubén, admirer of the delicate, beautiful and contemporary cuisine of Francisco Expósito, has been working since 2017 as a bright and passionate sous chef of the restaurant.
MIGUEL REYES
Head of room
Knowing the highest standards of quality thanks to his training and work in large halls in Tenerife, Miguel Reyes shows off his training both in his high level of service and in his design of the the Russian-style service, in gueridón, with which he playfully projects the kitchen of Expósito to the room through the team of waiters.