Born in Nancy in 1970, Angelo Musa fell into pastry during a formative internship in Metz after a motorbike accident interrupted his culinary studies. He honed his skills at Pâtisserie Bourguignon, Oberweis (Luxembourg), and Pascal Caffet before winning the Coupe de France (2001), World Pastry Cup (2003), and earning the prestigious Meilleur Ouvrier de France title (2007). In 2008 he founded Papilio Conseil, eventually becoming Executive Pastry Chef at the Hôtel Plaza Athénée under Alain Ducasse in 2016. Musa also launched a boutique at Harrods, London, showcasing his philosophy of elegant textures, reduced sugar, and refined reinterpretation of classics