World Pastry Champion 2003 and MOF 2007, Angelo Musa has led the Plaza Athénée pastry team since 2016, he had the “Angelo Musa” boutique at Harrods London in 2022 and, in 2024, unveiled Bonbon Café at The Lana in Dubai.
Born in Nancy on 27 November 1970, Musa found pâtisserie after an accident halted his hotel-school studies. Apprenticeships at Pâtisserie Bourguignon in Metz, five years at Oberweis (Luxembourg) and time with Pascal Caffet honed his light textures and tactile contrasts. He captained Team France to victory at the 2003 Coupe du Monde de la Pâtisserie and, at 37, earned the coveted Meilleur Ouvrier de France title.
After a decade as a globe-trotting consultant, Alain Ducasse recruited him to the Hôtel Plaza Athénée in April 2016. Musa lightened classics—Paris-Brest with airy praline mousse, a deconstructed Saint-Honoré with 30 % less sugar—and introduced the low-sugar “La Confiture” line.
His London debut came in 2022: the fourth-floor Angelo Musa Pâtisserie at Harrods showcases razor-thin fruit tartes and Charentes-Poitou butter puff pastry, now a magnet for dessert lovers worldwide.
February 2024 saw Dorchester Collection open The Lana in Dubai; Musa oversees Bonbon Café, a 40-seat spot facing Business Bay Marina, serving semi-whole-wheat viennoiseries and tableside desserts like the coffee-and-Khalas-date “Milano-Dubai.” La Liste named it 2024’s Best Pâtisserie Opening.
His credo—lightness, structure, emotion—favours reduced sugar, aerated textures and bitter notes (coffee, citrus, criollo cocoa). In 2020 France’s Ministry of Culture made him Chevalier des Arts et des Lettres.
Beyond his hotel and boutiques, Musa teaches masterclasses on five continents and collaborates with the University of Reims on controlled sugar crystallisation. His memoir “Ma Promesse” (La Martinière, 2019) recounts personal redemption through pastry.
