Best Craftsman of France (Meilleur Ouvrier de France) in the Pastry & Confectionary category, World Pastry Champion, Angelo Musa is the Executive Pastry Chef at the Hôtel Plaza Athénée, and he also manages a pastry shop bearing his name in Harrods, London.

A student at the Lycée Hôtelier Raymond Mondon, Angelo discovered his passion for pastry-making during an internship with Claude Bourguignon in Metz. His career then took him to Luxembourg, to the famous Relais Desserts Oberweis, then to Pascal Caffet in Troyes, before being crowned World Pastry Champion and Best Craftsman of France (Meilleur Ouvrier de France). Under his guidance, Angelo gained confidence and entered a number of competitions.

Crowned French Champion in 2001, he won the Pastry World Cup in Lyon in 2003, and was awarded the prestigious title of Best Craftsman of France (Meilleur Ouvrier de France) in the Pastry & Confectionary category in 2007.

He helped open La Pâtisserie des Rêves, which has since become a reference in the trade and in 2015, he had a key encounter with Alain Ducasse, who propelled him to the position of Executive Pastry Chef at the Parisian palace.

At the same time, he continues to work as an international consultant, with a strong presence in Asia. As for his passion for transmitting his knowledge, Angelo regularly accompanies younger Chefs partaking in various competitions.

In 2020, he was named Chevalier de l'Ordre des Arts et des Lettres, and launched his line of artisanal jams in 2021: "creating the exceptional with a simple product".

For VOILA CHEF, Angelo Musa reveals the secrets around HIS own pastry-making. Discover the textures and tastes he favors, through three desserts: chocolate and raspberry-filled cookies, lemon and vanilla meringues and the traditional summer strawberry shortcake.


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