Angelo Musa, a former student at the Lycée Hôtelier Raymond Mondon, developed his passion for pastry-making during an internship with Claude Bourguignon in Metz. His career path led him to work in Luxembourg at Relais Desserts Oberweis, then with Pascal Caffet in Troyes, World Pastry Champion and Meilleur Ouvrier de France. Under Caffet's tutelage, Angelo asserted himself and took part in numerous competitions, winning the Coupe du Monde de la Pâtisserie in 2003 and the title of Meilleur Ouvrier de France pâtissier-confiseur in 2007. He played a key role in the opening of La Pâtisserie des Rêves, which has become a benchmark in the industry. His career took on a new dimension in 2015 when Alain Ducasse appointed him Executive Pastry Chef at a Parisian palace. At the same time, he works as an international consultant, with a strong presence in Asia. Angelo Musa is also passionate about passing on his expertise, and regularly accompanies young chefs in various competitions. In 2020, he was named Chevalier de l'Ordre des Arts et des Lettres and launched his collection of artisanal jams in 2021, highlighting exceptional creation from simple products.