Angelo Musa is one of France’s most decorated pastry chefs, a World Pastry Champion and Meilleur Ouvrier de France who serves as executive pastry chef at the Plaza Athenee in Paris. Renowned for the precision and elegance of his work, he has taken his signature style from Avenue Montaigne to Harrods in London and Dubai.
Combining competition-honed technique with a refined, contemporary aesthetic, Musa is regarded as one of the finest and most influential pastry chefs of his generation.
TL;DR
- French pastry chef, born in Nancy in 1970
- World Pastry Champion (2003) and Meilleur Ouvrier de France (2007)
- Executive pastry chef at the Plaza Athenee in Paris
- Leads pastry at 25 Avenue Montaigne for Alain Ducasse’s group
- Has opened patisseries at Harrods in London and in Dubai
Angelo Musa key facts
| Born | 1970, Nancy, France |
| Nationality | French |
| Role | Executive pastry chef, Plaza Athenee |
| Titles | World Pastry Champion 2003; MOF 2007 |
| Also | Harrods London; The Lana, Dubai |
A champion’s path
Born in Nancy in 1970, Angelo Musa graduated from the Metz hospitality school and rose quickly through competitive pastry, winning the French Cup in 2001 and then the World Pastry Cup in 2003. In 2007 he was awarded the prestigious title of Meilleur Ouvrier de France – one of the highest honours a French craftsman can receive – confirming him as one of the country’s elite pastry chefs.
The Plaza Athenee
In April 2016 Musa was appointed to lead the pastry teams at 25 Avenue Montaigne – the Plaza Athenee – by Alain Ducasse and Francois Delahaye. As executive pastry chef of one of Paris’s grand palace hotels, he brought his championship precision to a celebrated fine-dining setting, crafting desserts admired for their clarity and elegance.
An international reach
Musa’s reputation has taken him well beyond Paris. In 2022 he opened the Angelo Musa Patisserie on the fourth floor of Harrods in London, showcasing razor-thin fruit tarts and fine puff pastry, and in 2024 he oversaw the Bonbon Cafe at The Lana, the Dorchester Collection’s hotel in Dubai. This global presence has spread his refined style to new audiences.
Signature style
Musa’s work is defined by technical perfection and understated elegance. Shaped by years of competition at the highest level, his desserts are precise and beautifully balanced, favouring clean flavours and impeccable finish. He is widely regarded as a pastry chef’s pastry chef – a master of craft admired throughout the profession.
Angelo Musa in context
Musa is one of the elite French pastry chefs featured on Pickup Table 4, alongside Jessica Prealpato and Cedric Grolet.
Follow Angelo Musa
Follow Angelo Musa on Instagram
Angelo Musa FAQ
Who is Angelo Musa?
A French pastry chef, World Pastry Champion and MOF, at the Plaza Athenee in Paris.
What titles has he won?
World Pastry Champion in 2003 and Meilleur Ouvrier de France in 2007.
Where does he work?
As executive pastry chef at the Plaza Athenee in Paris.
Does he work outside France?
Yes – at Harrods in London and The Lana in Dubai.
What is his style?
Precise, elegant, competition-honed French patisserie.
