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 of the Donaire restaurant 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.
“The meticulous part of our way of working pastry, if taken to the kitchen, will help us achieve great things, and that is where we wish to play”
“The meticulous part of our way of working pastry, if taken to the kitchen, will help us achieve great things, and that is where we wish to play”
Featured in so good #30
