{"id":40661,"date":"2025-02-07T08:30:00","date_gmt":"2025-02-07T07:30:00","guid":{"rendered":"https:\/\/www.sosa.cat\/food-in-progress-innovation-and-haute-pastry-at-the-donaire-restaurant\/"},"modified":"2025-12-05T12:33:58","modified_gmt":"2025-12-05T11:33:58","slug":"donaire-xavi-donnay","status":"publish","type":"post","link":"https:\/\/www.sosa.cat\/en\/donaire-xavi-donnay\/","title":{"rendered":"\u201cFood in Progress\u201d: Innovation and Haute Pastry at the Donaire Restaurant"},"content":{"rendered":"\r\n
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At Sosa Ingredients, we believe in innovation as the engine of modern gastronomy. That is why we are proud to have sponsored \u201cFood In Progress\u201d,<\/strong> an event that merged talent, technique, and creativity at the Restaurante Donaire<\/a><\/strong> (Hotel GF Victoria, Tenerife), recognized with a Michelin star. <\/p> \n\r\n\r\n \n

This meeting, led by Jes\u00fas Camacho,<\/strong> Donaire’s host chef, featured the special collaboration of Xavi Donnay,<\/a><\/strong> pastry chef at the Lasarte restaurant (three Michelin stars) and awarded Best Pastry Chef in the World 2020<\/strong> by The Best Chefs Awards.<\/em><\/p> \n\r\n\r\n \n

Together, they turned the Donaire kitchen into an innovation laboratory where pastry and savory cuisine intertwined to offer a unique experience.<\/p> \n<\/div>\r\n<\/div>\r\n \n

A Day of Learning and Creativity with Xavi Donnay<\/h2> \n \n

The event kicked off with an interactive workshop in which Xavi Donnay<\/strong> shared his mastery of haute pastry, revealing techniques, secrets, and concepts that have led him to become a global benchmark. \u201cThe main axis of my cuisine is flavor, always accompanied by elegant and current products\u201d, <\/em>Donnay explained while captivating attendees with his precision and style.<\/p> \n \n

For his part, Jes\u00fas Camacho<\/strong> showed how his training in pastry continues to influence his savory cuisine, leading to an innovative proposal that challenges the boundaries between sweet and savory. \u201cIt has been an honor to have Xavi Donnay, one of the best pastry chefs in the world. We have created a knowledge exchange event uniting tradition and innovation\u201d,<\/em> Camacho highlighted.<\/p> \n \n

An Exclusive Four-Hand Menu<\/h2> \n \n

The highlight of \u201cFood In Progress\u201d<\/strong> was a menu designed jointly by Donnay and Camacho,<\/strong> where attendees enjoyed a selection of dishes that reflected the best of their careers. \u201cWe created a very pastry-focused event where the Donaire team presented their vision of savory pastry\u201d, added Camacho. <\/p> \n\r\n

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Commitment to Gastronomic Evolution<\/h3> \n \n

\u201cFood In Progress\u201d <\/strong>is just the beginning of a calendar of activities that the Donaire restaurant has planned for 2025 within its \u201cDonaire In Progress\u201d <\/strong>project, whose objective is to promote exchange, evolution, and innovation in haute cuisine.<\/p> \n \n

At Sosa Ingredients, we are proud to have been part of this meeting alongside other leading brands such as Valrhona, Perelada-Chivite, and Canarias Cocina;<\/a><\/strong> who is our distributor in the Islands. Our commitment is to continue supporting initiatives that promote creativity and development in gastronomy. We are convinced that these types of events are key to inspiring the next generation of chefs and pastry chefs.<\/p> \n","protected":false},"excerpt":{"rendered":"

At Sosa Ingredients, we believe in innovation as the engine of modern gastronomy. That is why we are proud to have sponsored \u201cFood In Progress\u201d, an event that merged talent, technique, and creativity at the Restaurante Donaire (Hotel GF Victoria, Tenerife), recognized with a Michelin star. This meeting, led by Jes\u00fas Camacho, […]<\/p>\n","protected":false},"author":7,"featured_media":29242,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[615],"tags":[],"class_list":["post-40661","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-en"],"acf":[],"yoast_head":"\n\u201cFood in Progress\u201d: Innovation and Haute Pastry at the Donaire Restaurant - Sosa<\/title>\n<meta name=\"description\" content=\"Food in progress was a meeting led by Jes\u00fas Camacho, Donaire's host chef, with the collaboration of Xavi Donnay.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.sosa.cat\/en\/donaire-xavi-donnay\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u201cFood in Progress\u201d: Innovation and Haute Pastry at the Donaire Restaurant - 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