The Pastry World Champion in 2003 and a MOF in Pastry and Confectionery in 2007, Angelo Musa is also the executive pastry chef for the Hotel Plaza Athénée in Paris.

A free radical, he has pioneered many techniques which have since redefined the industry. His vision is unique, taking French savoir-faire to its absolute peak and using it to craft a powerful, artistic body of work. The pioneer of a new genre, he has a genuine thirst for discovery and an eye turned firmly towards the future.

In 2019, he was awarded the honour of Chevalier de l’Ordre des Arts et des Lettres.