Xavi Donnay

Xavi Donnay trained at the Catering School of Sitges. His experience in Jean Luc Figueras restaurant (1 *) made him discover for the very first time high restaurant pastry. He decided at this moment that he wanted to be a pastry chef and devote himself to this profession. The following year, he studied at Espaisucre with Jordi Butrón and Xano Saguer where he was part of the first class to follow the restaurant dessert course. He worked with effort and commitment with great chefs of the country like Quique Dacosta and Martín Berasategui and learnt from each of them essential values such as discipline, precision, respect for the product and the importance of classical things. He also had international experiences as a pastry chef in London and Hong Kong. This specialisation was the basis that enabled him to grow in the industry as he knew how to put the spotlight on the sweet side of gastronomy. Since 2010, he has been in charge of the sweet station of Lasarte restaurant and also has been supervising all the pastry making of the Monument Hotel 5GL. In November 2016, he achieved the greatest success for a  pastry chef in the restaurant run by Martín Berasategui and led by Paolo Casagrande, receiving a third Michelin star and becoming the very first pastry chef to receive this distinction. In September 2020, he was awarded best pastry chef at the Best Chef Awards.

Mini by Xavi Donnay

SHOP MINI Xavi Donnay's mold to prepare the recipes from his new book, mini: Yellow macaron, Truffle and hazelnut, Tiramisu, Exotic tiramisu,

Mold Micro Stone 5 - mini

Lidl lanza un nuevo turrón en su línea premium, de la mano de Xavi

El potencial del dulce de leche en manos de Xavi Donnay

Sorbete de jengibre y pasión con coco y zanahoria, de Xavi Donnay

mini : Xavi Donnay (スペイン・バルセロナ)

CHEF OF THE DAY – CUOCO DEL GIORNO Xavi Donnay

El turrón del mejor pastelero del mundo que puedes comprar por

Lasarte Restaurant - Otro fantástico postre creado por Xavi Donnay

Recipes by Xavier Donnay - Scoolinary Recipes

This Is The World's Best Pastry Chef (And He Isn't Even French)