Xavi Donnay

His time at the Jean Luc Figueras restaurant (1 *) made him see for the first time what haute restaurant patisserie was and where he definitely decided that he wanted to be a pastry chef and dedicate himself to this profession.

The following year he studied at Espaisucre under the guidance of Jordi Butrón and Xano Saguer as part of the first class of the annual restaurant desserts course.

With effort and dedication he worked in great houses of the country such as Quique Dacosta or Martín Berasategui, learning in each of them such important concepts as discipline, rigor, respect for the product, or the value of the classic.

His specialization was the basis for consolidating himself within the sector, knowing how to give the sweet part of the kitchen the prominence it deserves.

Since 2010 he is responsible for the sweet cuisine of the Lasarte Restaurant (3 Michelin stars) in addition to supervising all the patisserie of the Monument Hotel 5GL

Reaching the greatest achievement of a chef in November 2016 when the restaurant directed by Martín Berasategui received the third Michelin star and became the first restaurant pastry chef in Barcelona with such distinction.