Meeting with Angelo Musa, Pastry Chef at the Plaza Athénée
The talented pastry chef Angelo Musa has acquired solid experience thanks to the various personalities from the world of gastronomy that he has met throughout his career. In 2003, he was crowned world pastry champion. Four years later, he won the coveted title of Meilleur Ouvrier de France in pastry. A highly respected distinction within the culinary community. Recognized for his innovative creativity and cutting-edge pastry techniques, Angelo Musa has won numerous awards for his outstanding culinary achievements. Today, he holds the position of Executive Pastry Chef at the Hôtel Plaza Athénée, and for the past year he has also been managing the “Angelo Musa” tea room at Harrods in London. Can you tell us how you became this prestigious pastry chef who embodies excellence in pastry? “I have always had a small sensitivity for sweets. For three years, I went to a hotel school. A motorcycle accident has unfortunately compromised my chances of …
