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.

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's Pastry Journey
1996Baby "Helper"
The Bread Lady in Maui, USA2012Baker’s Apprentice
Summer Kitchen in Berkeley, USA2014Graduated University
from UC Berkeley, USA2016Attended Pastry School
L’Ecole Gregoire Ferrandi in Paris, France2016-2017Pastry Stage
3-Michelin-Star Restaurant L’Arpege in Paris, France2017-2019Chef de Partie
Pâtisserie Gerard Mulot in Paris, France2019-2020Farm Hand
Moxham’s Organic Dairy Farm in Koputaroa, New Zealand2021-2022Head Pastry Chef
Le Petit Delice & Truffle in Galway, Ireland2022Assistant Wedding Cake Artist
Cupcakes & Counting in Swords, Ireland2023-2024Head Pastry Chef
Michelin-Star Restaurant Aniar in Galway, Ireland2025Irish Pâtisserie Champion
Winner of the Irish Pâtisserie Championship, hosted by Valrhona Chocolate & Odaios Foods in Dublin, Ireland