Jesús Camacho is part of a generation of professionals that is giving prestige to the pastry of the Canary Islands (Spain). His career has been marked by his time in haute cuisine kitchens and high-class hotels, as well as training with great professionals such as Oriol Balaguer and Frédéric Bau.
He is in charge at the Michelin-starred restaurant Donaire in Santa Cruz de Tenerife. Although he started out as the head pastry chef, he has recently taken over the entire culinary direction with the aim of turning the gastronomic proposal around and vindicating local products based on his particular creative vision.
“We play, always with consistency, with products that are commonly found in the savory world, and we bring them to dessert, and vice versa”
“We play, always with consistency, with products that are commonly found in the savory world, and we bring them to dessert, and vice versa”
Featured in so good #30 and so good #34
