Updating to continue with your reservation
Improve your experience by adding the flight to your stay
See another airport
Book flight and hotel
1
Select Hotel
2
Select dates
3
Select occupation
Donaire restaurant, a MICHELIN Star in GF Victoria, will celebrate on December 7th an event in which Ricard Martínez, a regular pastry judge on MasterChef, will participate alongside Jesús Camacho in a unique menu.
![]()
Donaire restaurant, awarded a MICHELIN Star and a Repsol Sun, presents the second edition of 'Food In Progress', which will take place on December 7th at the GF Victoria Hotel. This edition revolves around a savory pastry luncheon, created collaboratively by Jesús Camacho and Ricard Martínez, and a prior training session focused on haute pâtisserie led by one of the world's best pastry chefs.
![]()
'Food in Progress' is the format through which Jesús Camacho invites renowned pastry chefs from around the world to transfer their techniques—usually associated with the world of sweets—to the savory realm. It's a day-long workshop that combines learning with a gastronomic experience, aimed at professionals, students, and food enthusiasts who want to explore new methodologies and creative approaches to pastry applied to cooking.
![]()
Alongside him will be Jesús Camacho, chef of the Donaire restaurant. His beginnings in the world of pastry profoundly shaped his style, allowing him to develop his own culinary language in which sweetness is naturally integrated into the savory universe. For Camacho, this initiative has special value because “it seeks to bring haute patisserie to the Canary Islands and enrich us with knowledge like Ricard's. It is also a magnificent opportunity for people who, for various reasons, cannot travel to see the world's leading pastry chefs.”
![]()
Ricard Martínez brings a pioneering career to this edition: he created the world's first pastry restaurant, a milestone that redefined the pastry chef's role in the gastronomic experience. Furthermore, his role as a guest judge on MasterChef has solidified his recognition among the general public, without losing sight of research and cutting-edge pastry techniques.
Within this framework, 'Wine In Progress' also stands out, a parallel proposal focused on experimentation and learning about the world of wine, inviting relevant personalities in the world of wine worldwide to share with the Donaire team.
![]()
With these actions, Donaire continues to promote training, knowledge exchange and talent linked to avant-garde cuisine, reinforcing its commitment to gastronomic innovation in the Canary Islands.
Donaire restaurant, awarded a MICHELIN Star and a Repsol Sun, presents the second edition of 'Food In Progress', which will take place on December 7th at the GF Victoria Hotel. This edition revolves around a savory pastry luncheon, created collaboratively by Jesús Camacho and Ricard Martínez, and a prior training session focused on haute pâtisserie led by one of the world's best pastry chefs.
'Food in Progress' is the format through which Jesús Camacho invites renowned pastry chefs from around the world to transfer their techniques—usually associated with the world of sweets—to the savory realm. It's a day-long workshop that combines learning with a gastronomic experience, aimed at professionals, students, and food enthusiasts who want to explore new methodologies and creative approaches to pastry applied to cooking.
Where the menu is born
Before lunch, Ricard Martínez will lead a specialized workshop, accompanied by Jesús Camacho. Martínez, a former member of Espaisucre and one of the most influential figures in modern pastry in Spain, has dedicated more than fifteen years to creative research and expanding the boundaries of the craft. During the session, he will share key aspects of restaurant pastry: precision techniques, working methods, creative processes, and resources that lend identity and coherence to each creation.
Alongside him will be Jesús Camacho, chef of the Donaire restaurant. His beginnings in the world of pastry profoundly shaped his style, allowing him to develop his own culinary language in which sweetness is naturally integrated into the savory universe. For Camacho, this initiative has special value because “it seeks to bring haute patisserie to the Canary Islands and enrich us with knowledge like Ricard's. It is also a magnificent opportunity for people who, for various reasons, cannot travel to see the world's leading pastry chefs.”
Ricard Martínez brings a pioneering career to this edition: he created the world's first pastry restaurant, a milestone that redefined the pastry chef's role in the gastronomic experience. Furthermore, his role as a guest judge on MasterChef has solidified his recognition among the general public, without losing sight of research and cutting-edge pastry techniques.
Donaire In Progress: Innovation in Gastronomy
With this second edition, 'Food In Progress' reaffirms its purpose: to create a place where professionals and gastronomy enthusiasts can delve into new methodologies, understand culinary evolution and discover tools that stimulate creativity.Within this framework, 'Wine In Progress' also stands out, a parallel proposal focused on experimentation and learning about the world of wine, inviting relevant personalities in the world of wine worldwide to share with the Donaire team.
With these actions, Donaire continues to promote training, knowledge exchange and talent linked to avant-garde cuisine, reinforcing its commitment to gastronomic innovation in the Canary Islands.
