Paris Brest at Bonbon Café
Laminated Brioche with Pistachio & Rose at Bonbon Café
Chocolate dessert at Bonbon Café © Tina Hillier
Tell us more about your background: Where were you born, what was your upbringing like, and who/what inspired you to become a pastry chef?
I was born in Nancy, Lorraine, to an Italian father and a mother from Lorraine. My mother always cooked, and I loved spending time with her in the kitchen. From a young age, I was fascinated by the aromas and flavours of the desserts she prepared with passion. What inspired me to become a pastry chef was a very impactful encounter in my life with Claude Bourguignon. He managed to pass on this passion to me, which nourishes me every day, for the world of pastry.
Can you tell us a bit about your culinary career up until this point, including any studies or experience you gained and where?
My culinary career began with studies at the Raymond Mondon Hotel School in Metz, where I acquired the basics of my profession. I then redirected myself towards pastry, where I began my apprenticeship in Mr. Claude Bourguignon’s pastry shop. I then had the opportunity to work in various establishments in France, notably in Paris, where I was able to perfect my skills and develop my own vision of pastry. These early experiences shaped me as a chef and fuelled my passion for craftsmanship and excellence. Today, in addition to being the executive chef of the Plaza Athénée Hotel in Paris, The Lana in Dubai, and my boutique Bonbon café, I share my expertise through masterclasses around the world.
Seasonal Fruit Tart at Bonbon Café
What is your culinary philosophy, and what food and principles are most significant in your cuisine now? How is this put forward in the creations at Plaza Athénée and The Lana?
My culinary philosophy is based on respect for quality products and artisanal know-how. I am passionate about the idea of sublimating natural ingredients to create elegant and refined desserts. At the Plaza Athénée Hotel and Bonbon Café at The Lana, I strive to offer authentic and innovative cuisine, highlighting seasonal products and classical French pastry techniques.
Why do you think you are so passionate about pastry and the culinary arts in general?
For me, pastry is much more than a job; it is a true passion. It is an art that allows me to express my creativity and share emotions with others. Through my creations, I hope to convey feelings of pleasure and happiness and create unforgettable taste memories for my clients.
What are some of your favourite aspects of leading a pastry kitchen?
What I appreciate most about leading a pastry kitchen is the opportunity to work with exceptional products and collaborate with a talented team. Together, we share the same passion for excellence and constantly strive to push the boundaries of creativity.
Almond Croissants at Bonbon Café
What about some of the challenges behind running a pastry kitchen — what are some of the difficulties you face, and how do you overcome them?
There are numerous challenges in managing a pastry kitchen, including inventory management, quality control, and coordination with other kitchen departments. To overcome them, it is essential to stay organised and creative and maintain effective communication with the entire team.
What inspires you most when creating new pastries/desserts?
What inspires me most in creating new desserts is the search for harmony of flavours and textures. I draw my inspiration from nature, seasons, travels, and encounters, and I strive to stay abreast of the latest culinary trends and techniques to continuously innovate.
Can you describe the journey of your pastries/desserts from conception to execution?
The process of creating a dessert begins with inspiration, followed by design and recipe development. Next comes the trial and adjustment stage, where we test different ingredient combinations and techniques to perfect the final result. Finally, once the dessert is ready, we ensure its aesthetic presentation to offer an exceptional visual and taste experience to our clients. It is a true team effort and involves appreciation from certain members of management and chefs before it can be offered on the menu.
Interior of Bonbon Café at The Lana Dubai
What, in your eyes, is the key to a successful dessert/pastry?
In my opinion, the key to a successful dessert lies in the balance of flavours, textures, and presentations. It must be delicious, aesthetic, and surprising to seduce and delight the taste buds.
Do you have any favourite ingredients to use? If so, what are they and why?
I love working with quality ingredients, such as Grand Cru chocolate, seasonal fruits, and regional products. Each of these ingredients brings its own aromatic richness and texture, allowing me to create unique and refined desserts.
Where do you source your ingredients, and why from these producers/locations?
I favour local suppliers and seasonal products, ensuring the freshness and quality of the ingredients I use. I pay attention to the origin of the products and favour producers committed to quality and sustainability.
Fresh Fruit Cake at Bonbon Café
Do you have a beloved favourite or signature creation?
My signature dessert is the “100% Vanilla”. It was born from a desire to create a pastry enhanced by the delicacy of vanilla. What makes it different is that the vanilla is worked in various textures in this creation: a vanilla biscuit, a crispy almond infused with vanilla, a vanilla cream, and a vanilla mousse. Today, I offer it in various flavours, but you can find it at Bonbon Café.
Tell us more about your new café in Dubai and the current offerings here…
Bonbon Café in Dubai offers an exquisite selection of pastries and desserts, as well as refined salads and sandwiches. They are made with exceptional products and a touch of creativity. Customers can expect to discover original creations that represent French excellence. Our offerings evolve with the seasons and current inspirations.
What do you think are the key elements that have led to your success in the world of pastry?
The key elements that have contributed to my success in pastry are my commitment to excellence, my passion for craftsmanship, and my ability to innovate while respecting culinary traditions.
Terrace at Bonbon Café
What awards/achievements have you achieved thus far that are most significant to you?
Among the awards that mean the most to me, I would mention the title of Meilleur Ouvrier de France Pâtissier, a recognition of my expertise and dedication to my profession.
Any advice you’d give to your younger self or the next generation of pastry chefs?
If I were to give advice to my younger self or the next generation of pastry chefs, it would be to believe in your dreams, work with passion and rigour, and always strive for excellence in everything you undertake.
Tell us about your plans for 2025 and beyond…
I am excited to continue sharing my passion for pastry through new collaborations and projects. My goal is to continue elevating my art and surprising my clients with ever more daring and refined creations. Stay tuned!
Pastry display cabinet at Bonbon Café
Above & Hero: Chef Angelo Musa © Marcio Serafin
Seasonal tartlet at Bonbon Café © Tina Hillier
To find out more about Angelo Musa and Bonbon Café, visit the links below…
Bonbon Café
The Lana – Dorchester Collection
Marasi Dr – Business Bay
Dubai – United Arab Emirates
Web: dorchestercollection.com/dubai
Tel: +971 4 541 7755
Email: restaurants.lan@dorchestercollection.com
Instagram: @bonboncafeangelomusa | @angelomusaofficial