Who is Xavier Donnay?

Turns timeless classics into never seen before creations.

Xavi Donnay began his training at the Hospitality School of Sitges (Barcelona). His time at Jean Luc Figueras restaurant (1*) in Barcelona made him see for the first time what high-end restaurant pastry was, and that was where he definitely decided that he wanted to be a pastry chef and to dedicate himself to this profession.
The following year he studied in Espaisucre (Barcelona) under the guidance of Jordi ButrĂłn and Xano Saguer, forming part of the first class of the annual restaurant dessert course.

With effort and dedication, he worked with some of Spain’s greatest chefs, such as Quique Dacosta and Martín Berasategui, learning concepts as important as discipline, rigor, respect for the product, and the value of classical approaches.
Since 2010 he has been in charge of pastry at Lasarte Restaurant (3 Michelin Stars) in addition to supervising all pastry production at the Monument Hotel 5GL.

In November 2016, he celebrated a chef’s greatest achievement when the restaurant run by Martín Berasategui received its third Michelin Star and he became the first restaurant pastry chef in Barcelona with such a distinction.
In September 2020, he was declared the World’s Best Pastry Chef at the Best Chef Awards.

This year he has published "Mini", the first pastry book in the world dedicated to the small format, covering 8 families of recipes where he reviews all the current possibilities of this type of pastry.

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