Executive Pastry Chef at the Waldorf Astoria Lusail in Doha, Michele Stasi discusses his roots in Italy’s Puglia, his creative approach and his focus on balance in flavour and texture when making his signature desserts.

You were born in Puglia, a region deeply rooted in culinary tradition. What childhood memories most shaped your passion for pastry?
Honestly, it all started at home. In Puglia, food is such a big part of everyday life, it’s how we connect. I grew up surrounded by the smell of freshly baked desserts, especially on Sundays or during holidays. I remember standing next to my grandmother, watching her work with such care, and with simple ingredients. Pastry, for me, has always been about emotion as much as technique.

You’ve earned multiple international recognitions throughout your career. What does this chapter at Waldorf Astoria Doha Lusail represent for you today?
This chapter feels exciting and full of energy. Doha is such an international place, and working at Waldorf Astoria Doha Lusail pushes me to think differently every day. I get to meet guests from all over the world, each with different tastes and expectations, and that really inspires creativity. At this stage of my career, it’s less about awards and more about sharing what I’ve learned, building a strong team and creating memorable experiences for people.

Can you tell us more about your signature dessert Caviar Tiramisù. How it was developed and what makes it popular?
The idea was to take something everyone knows, tiramisu, and give it a twist that surprises you. I didn’t want to change its soul, just the way you experience it. The caviar on top of it is playful, it adds texture and a bit of theatre, with those little bursts of cocoa flavour. I think people love it because it feels familiar but also new at the same time. There is a bit of fun in it, and I like desserts that make people smile.

Is there a current pastry trend you love, or one you consciously avoid?
I try not to follow any trend because it often tends to disappear immediately. I really like the shift towards lighter desserts, less sugar and more focus on real flavours. That’s something I believe in. Of course, presentation matters, but at the end of the day, if it doesn’t taste amazing, it doesn’t work. For me, the goal is always to balance flavour, texture and a bit of emotion in every bite.