IRISH PÂTISSERIE CHAMPION 2025

Asia Mahealani Mc Donagh is deeply honoured to have been named the Irish Pâtisserie Champion, following an intense and technically demanding live competition alongside some of Ireland’s finest pastry talent in a prestigious event hosted by Odaios Foods and Valrhona Chocolate. Her winning presentation captivated a panel of esteemed international judges with a refined trio of creations: a plant-based café gourmandise pastry, an artfully plated fine-dining dessert, and an intricate chocolate showpiece.

Asia has been grateful to share her experiences through features and interviews in several respected publications, including RTÉ One’s Ray D’Arcy Show and The Irish Independent. To listen to the radio interview or explore the articles, please click the icons below the photo. To read a personal letter from Asia about her story, please continue to read on below.

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A LETTER FROM ASIA

Aloha, my name is Asia Mahealani Mc Donagh. Asia is my first name, and Mahealani is my middle name & Hawaiian name; it means “the light of the full moon.” I'm originally from Hawai’i, and grew up a lot in California. While I was living in Paris, France - following my dream to learn pâtisserie - my sister Sam and I went on a roadtrip in Ireland. We stopped in Galway for one night where I met my now-husband, Owen Mc Donagh, in a pub.  Six weeks after we met he moved to Paris for me! Fast forward seven years, and now his home, is my home, too. I definitely believe in love, and even fairytales, which is why I'm excited to help celebrate other peoples’ love with what I do best - Cakes!

I always enjoyed baking at home. My grandma, Jeanne Pelekai, was “The Bread Lady” on Maui. She baked bread in the wee hours of the morning in her converted-garage-kitchen, and then delivered them around the island. “Helping” her in her bakery when we stayed at their house definitely planted the pastry-chef-seeds in me...

As an undergrad at UC Berkeley, I took a class with Michael Pollan, and I decided to create an interdisciplinary major on Food Systems - from agriculture through trading to consumption: where we've gone askew, and how to (re)make it sustainable. While studying at the university, I apprenticed as a baker at a local restaurant to see if I could seriously pursue it as a career, and I loved it. I was also learning French at the time, so I combined the two interests, and dreamt of moving to Paris to learn French language and pâtisserie. After graduating, I was accepted into one of the top culinary schools in France, L’École Grégoire-Ferrandi, so I moved across the world to make my dream come true!

I now have over 9 years of professional experience in pastry having worked in some of the best places in Paris and Galway, including two Michelin-starred restaurants. I love pastry because it is technical and precise, yet creative and yummy. But what I love most about making cakes is that the end-product brings joy to people. I love creating something that will be a sweet part of someone’s special life occasion - something that will light up their faces when they see it, but also light up their taste buds when they eat it.

Throughout my career, I aimed to work in establishments that were not only "the best", but were also places where I could gain experience in a very wide range of pastry styles and skills. I eventually held the position of Head Pastry Chef in two very different places: 1) Le Petit Delice & Truffle, French pastry shops serving both traditional pastries and sleek-contemporary pastries. And 2) Aniar, JP McMahon's Michelin-starred restaurant in Galway, which focuses on cooking with wild ingredients found in the west of Ireland. Creating pastries for each of these places was completely different from the other - like night and day. It was a challenge that I wanted to face so that I could feel comfortable and capable enough to create, myself. I am very excited to work with each couple to create pastries especially for their desires.

Lastly, this wouldn’t be an “about me” if I didn’t mention my mom, Tanya. In every step of my life she has supported me to help me follow my dreams and find my own path. I remember her cheering (yelling) “Imua Mahealani !!!” at my gymnastics competitions. Imua translates as “go forward” but with the intention of how a commander would motivate their army to go forward into battle. I still tell myself this phrase when I need to encourage myself to be brave, and keep going. Special shoutout to her hubby Hank who has also supported me in the years we've known each other, and generously so with this adventure, too.

Thank you to my entire family, my hubby, my friends, and my communities. Everyone has been extremely supportive of me and all of my dreams. I'm incredibly blessed to be lifted by a lot of love and trust, without which I wouldn't reach any of the stars I dare to jump for. 

Mahalo · Go raibh maith agat

Thank you for having read this far. If you’re interested in working with me to create your dream cake & dessert table for your wedding or event, please Contact Me, and let’s see if we can imua together!

Testimonials
  • Asia truly goes above and beyond for her clients. Her desserts are not only delicious but beautiful as well. When my husband and I first met her to discuss our wedding cake, she was extremely personable, and through our conversation we were able to build an idea for a geode cake. My husband and I hadn't even considered this but were so excited by the idea and Asia went above and beyond in researching, sketching, and developing an approach to make it happen. And make it happen she did, the result was beyond our wildest dreams, it was a masterpiece and if it hadn't tasted so amazing we would have felt bad eating it! I can not recommend Mahealani Pastries enough, Asia is talented and passionate about her work and it is a true pleasure working with her.

    Kelsey & Matt

    Wedding, 2025
  • “Asia was one of the finest pastry chefs. I would happily recommend her services for any occasion that requires a sweet treat.

    Jp McMahon

    Chef-patron, Michelin-star Aniar Restaurant, Galway
  • Asia was incredibly attentive and professional throughout the consultation. Her passion for pastry was clear as she spoke to us about our preferences in terms of flavour or pastry type. And from that consultation she put together a selection of desserts which were perfect for us on our wedding day. Each pastry was a masterpiece both in flavour and presentation. Asia’s keen eye for detail was evident in the individually decorated macarons which had mine and my husband’s initials on them, a personal touch we all enjoyed on the day! Her deep understanding of flavour profiles meant the desserts perfectly complimented each other. The Bailey’s Irish coffee macaron was decadent, the hazelnut financier with caramel exquisite, and the rhubarb tartelettes so moreish. It was not long before every single pastry had been eaten by our guests. I would highly recommend Asia to anyone looking for an exceptional pastry chef.

    Esther and Andrew Whiriskey

    Wedding, 2024
  • Asia has all the personal qualities essential to the profession of a pastry chef: she is rigorous, organized, dynamic, and an outstanding team player. She is also a very gifted communicator with a positive attitude in all situations

    Martin Serge

    Chef professeur, L’École Grégoire-Ferrandi, Paris
  • We were able to appreciate (Asia’s) seriousness, her sense of responsibility, and her desire to learn. Her team spirit allowed her to fully integrate into our brigade and to be appreciated by all

    Alain Passard & Anthony Beldroega

    Chef patron & Chef Executif, Michelin-3-star Restaurant L'Arpège, Paris
  • I had the absolute pleasure of ordering a raspberry and vanilla cake from Mahealani Pastries, and it was genuinely the best cake we’ve ever had. The flavors were incredible, light, fresh, and perfectly balanced without being overly sweet. The design was stunning, elegant, and exactly what we envisioned. Asia was an absolute dream to work with, professional, kind, and attentive to every detail. She made the whole process so seamless and enjoyable. I can’t recommend Mahealani Pastries highly enough for anyone looking for a beautiful, delicious cake and an amazing experience from start to finish.

    Sandra

  • I’ve had the absolute pleasure of working with Asia from the very beginning, and my bridal appointments simply wouldn’t be the same without her incredible macarons! Brides and their guests are always raving not only about how beautiful they are, but how they’re the best macarons they’ve ever tasted. Asia’s craftsmanship is truly exceptional. Every creation is made with such passion, creativity, and patience, a true work of art. I wholeheartedly recommend her to all my brides and will continue to do so. If you’re looking for a cake or sweet treats that will truly wow your guests, look no further!

    Anna

    Nova Bridal Studio
  • Asia recently made a cake that was outstanding for me and my family. The vision of the cake was exactly what I wanted and Asia delivered on that, flavour of the cake was again executed perfectly, attention to detail was amazing in this cake. Excellent service and would highly recommend.

    Chloe

  • We couldn’t have been happier with the beautiful fruit cake Asia made for our daughter’s first birthday! It was not only stunning to look at, but also absolutely delicious. Asia truly made our little one’s birthday extra special, and we’re so grateful.

    Adri & Szabi Bella

  • We have had Asia create many cakes for events and parties we have had and I cannot fault her in any way. Her professionalism and attention to detail are next to none. Her cakes have all been amazing and so full of flavour. She has been a pleasure to work with, and really does focus on what you want and has an unbelievable talent.

    Aideen Smith

Asia's Pastry Journey
  • 1996Baby "Helper"

    The Bread Lady in Maui, USA
  • 2012Baker’s Apprentice

    Summer Kitchen in Berkeley, USA
  • 2014Graduated University

    from UC Berkeley, USA
  • 2016Attended Pastry School

    L’Ecole Gregoire Ferrandi in Paris, France
  • 2016-2017Pastry Stage

    3-Michelin-Star Restaurant L’Arpege in Paris, France
  • 2017-2019Chef de Partie

    Pâtisserie Gerard Mulot in Paris, France
  • 2019-2020Farm Hand

    Moxham’s Organic Dairy Farm in Koputaroa, New Zealand
  • 2021-2022Head Pastry Chef

    Le Petit Delice & Truffle in Galway, Ireland
  • 2022Assistant Wedding Cake Artist

    Cupcakes & Counting in Swords, Ireland
  • 2023-2024Head Pastry Chef

    Michelin-Star Restaurant Aniar in Galway, Ireland
  • 2025Irish Pâtisserie Champion

    Winner of the Irish Pâtisserie Championship, hosted by Valrhona Chocolate & Odaios Foods in Dublin, Ireland