At The Waldorf Astoria Doha West Bay, Chef Alessandra Banfi Turns Pastry into Poetry

 When passion meets precision, the result is pure artistry… and for Chef Alessandra Banfi, pastry isn’t just a profession, it’s poetry. Rooted in the flavors of her Italian, Greek, and Venezuelan heritage, she has crafted a culinary journey that spans continents:  from Greece to Dubai, New York to Doha, each stop adding depth, daring, and heart to her creations.

Now at the helm as Executive Pastry Chef at Waldorf Astoria Doha West Bay, Alessandra brings her signature blend of warmth, creativity, and discipline to one of the world’s most iconic hospitality brands. Whether she’s elevating local ingredients into edible works of art or perfecting the humble cookie (she insists hers are the best in the world, and we believe her), her philosophy remains constant: pastry should tell a story, evoke emotion, and connect people.

You grew up with Italian, Greek, and Venezuelan influences. How do those cultural roots continue to shape your approach to pastry today?

I grew up surrounded by Italian, Greek, and Venezuelan influences, and those cultural roots are still very present in the way I approach pastry. From the Italian side, I carry a deep respect for tradition, precision, and the idea that simplicity when done perfectly can be extraordinary. The Greek influence gave me an appreciation for balance, freshness, and the importance of hospitality in every detail. And from Venezuela, I inherited a love of bold flavors, vibrant colors, and creativity that pushes me to experiment and bring joy through unexpected combinations.

Together, these cultures taught me that pastry is not only about technique, but also about storytelling, emotion, and creating connections. Each dessert I make carries a little piece of that mix heritage, warmth, and innovation all in one.

At just 12, you discovered your love for pastry. What was the very first dessert you made that made you think, this is what I want to do?

I was only 12 when I made my very first tiramisu. I can still remember the magic of layering the cream, the coffee, the cocoa, and watching it transform into something so elegant. At the same time, I fell in love with chocolate its richness, its mystery, the way it could become anything I imagined. In that moment, I realized pastry wasn’t just food, it was creation, joy, and a little bit of wonder. That’s when I knew: this is what I want to do for the rest of my life.

You’ve had extraordinary mentors, including Chef Antonio Bachour. What’s the most valuable lesson you carry from those experiences?

I’ve been fortunate to learn from extraordinary mentors, including Chef Antonio Bachour. The most valuable lesson I carry from those experiences is to always give 200% in everything I do and to never lose the passion behind it. I always think of Antonio when he says, “Pastry is my first love” because for me, it’s exactly the same. Technique and creativity matter, but what truly makes the difference is the energy, dedication, and love you put into your craft. That passion is what transforms pastry from something sweet into something unforgettable.

You’ve worked in world-class hotels across Greece, Dubai, and now Doha. What has each move taught you about adapting your craft to different cultures?

Working in world-class hotels across Greece, New York, Dubai, and now Doha has taught me that pastry is universal, but culture gives it meaning. Greece showed me the beauty of tradition, New York pushed me to be bold and fast-paced, Dubai challenged me to innovate for a global audience, and Doha taught me how to blend refinement with local identity. Each move reminded me that being a pastry chef is about more than technique it’s about adapting, listening, and creating desserts that truly connect with people.

Waldorf Astoria Doha West Bay

Congratulations on your appointment at Waldorf Astoria Doha West Bay. What excites you most about joining the Hilton family at such an iconic brand?

I’ve admired Waldorf Astoria since visiting New York… the property there was incredible. But what truly excites me about joining the Hilton family in Doha is how they celebrate and support their people. I’m thrilled to bring my sweet world and creations to a place that values passion, creativity, and connecting with guests through pastry.

Hilton is known for balancing tradition with innovation in hospitality. How do you see yourself contributing to that balance in your role?

As Executive Pastry Chef, I aim to honor tradition while bringing my own creativity to the table. I love respecting classic flavors and techniques, but also surprising guests with new ideas creating desserts that feel both timeless and fresh.

Venezuelan chocolate and cookies are two of your passions.  You’re even dedicating your next book to cookies. What makes them such a powerful canvas for creativity?

Venezuelan cacao beans (transformed into chocolate) and cookies are two of my greatest passions. I love to bake cookies honestly, I make the best cookies in the world, modesty aside! Cookies are such a powerful canvas because you can play with textures, flavors, and shapes, and each one tells a story. And Venezuelan cacao, especially the Porcelain beans, is truly the best in the world. One of my dreams is to create my own bean-to-bar chocolate someday, but for now, my favorite brand to work with is Valrhona. That’s why I’m dedicating my next book to cookies: they allow me to combine tradition, innovation, and a little bit of whimsy, all in a small, delicious package.

Guests will be tasting your desserts at Ledoux and Peacock Alley. Can you give us a glimpse of the signature creations you’re planning?

We already have a wonderful selection at Ledoux and Peacock Alley, but now it’s my own touch. I’m excited to work with local flavors and highlight what the market loves, creating desserts that surprise, delight, and leave a lasting impression combining my signature style with ingredients and tastes that feel familiar yet elevated.

Do you see the industry shifting toward greater inclusivity, and how do you hope to inspire the next generation of women chefs?

Absolutely, I see the industry shifting toward greater inclusivity, and I’m excited to be part of that change. I hope to inspire the next generation of women chefs by showing that passion, dedication, and creativity know no gender. For me, it’s about leading by example working hard, taking risks, and staying true to your vision so young women can see that they have a place at every kitchen station, from pastry to the executive level. I want them to know that their ideas and talent are valued and that they can dream as big as they want.

Quickfire with Chef Alessandra

What time do you wake up / what is your daily routine to start your day?

I wake up at 6:30 every day. I start my morning by giving thanks to God for another day and offering my work to Him. After that, I take my supplements, have breakfast, take a shower, and head to work.

Once I arrive, I start in the kitchen, fine-tuning details, then spend some time on office work, followed by checking around the hotel to ensure everything is perfect. After my daily rounds, I dedicate time to creating something new.

I usually get home around 8 or 9, have dinner, take a shower, and go to bed.

On my semi-days off, I take porcelain painting classes or, if I can, arrive a little later to go to Pilates in the morning. I also study French and Arabic a few days a week and spend time with friends whenever possible.

What do you do for self-care?

For self-care, I focus on both my body and my mind. I have a daily routine of supplements, practice Pilates regularly, and I’m planning to start swimming again. I also enjoy reading books to relax and expand my perspective. When I have a few days off or can accumulate time off, I love to travel and recharge. Taking time for myself helps me stay creative, energized, and ready to bring my best to work.

Do you have a personal culinary point of view? What do you enjoy cooking?

My personal culinary point of view is that food should tell a story and evoke emotion. I love combining tradition with creativity, using flavors, textures, and colors to create experiences that connect with people. I especially enjoy making cookies and, without a doubt, my breakfast every day it’s my most sacred moment. For me, pastry is not just technique it’s joy, expression, and a way to share a little piece of myself in every creation.

When entertaining guests at home, what do you like to serve?

When entertaining guests at home, I love to serve desserts that feel both comforting and special especially cookies and something with Venezuelan chocolate. I also enjoy preparing breakfast-style dishes, arepas, and Greek food. For me, it’s all about creating a warm, joyful experience that makes people feel cared for and happy.

Any tips on creating an outstanding guest experience at home?

For creating an outstanding guest experience at home, I love to make it interactive letting guests get their hands “in the dough.” Giving them a chance to participate in making cookies or small pastries turns the experience into something fun, memorable, and personal. Of course, I still focus on details, presentation, and using fresh ingredients, so the end result is both delicious and joyful.

Chef Alessandra’s Favorite Recipe

Double Chocolate Cookies

Ingredients

·        7 tablespoons (100 g) unsalted butter, softened

·        ½ cup packed (100 g) brown sugar

·        ¼ cup (50 g) granulated sugar

·        1 large egg (about 75 g)

·        1¾ cups (220 g) all-purpose flour

·        ½ teaspoon baking soda

·        ½ teaspoon salt

·        ¼ teaspoon pure vanilla extract

·        5¼ oz (150 g) bittersweet chocolate (70%) such as Valrhona Caraïbe, chopped

·        3½ oz (100 g) milk chocolate such as Valrhona Azélia, chopped

Instructions

·        Cream the butter and sugars: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until light and creamy.

·        Add the egg and vanilla: Mix in the egg and vanilla until fully incorporated.

·        Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.

·        Mix and fold in chocolate: Add the dry ingredients to the butter mixture and stir until just combined. Fold in both chopped chocolates.

·        Rest the dough: Cover the dough and refrigerate for at least 12 hours (overnight for best flavor).

·        Bake: Preheat the oven to 330°F (165°C). Scoop the dough into 3½-ounce balls (about ¼ cup each, roughly 100 g). Place on a parchment-lined baking sheet, spacing well apart.

·        Bake for 18–20 minutes, until the edges are set and the centers are still slightly soft.

·        Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a rack to cool completely.