By Angela Green, Content Executive, H&C News: Corinthia London appoints Executive Pastry Chef.
Yago Arias Doamo, Executive Pastry Chef, Corinthia London
Corinthia London has announced the appointment of Yago Arias Doamo as Executive Pastry Chef.
Yago will work closely with Corinthia London’s Executive Chef André Garrett, overseeing Afternoon Tea in the Crystal Moon Lounge, as well as pastry across the hotel’s restaurants and bars, including The Northall restaurant and bar, in-room dining, and private dining and events.
Yago received his degree in pastry and bakery from CIFP Compostela, Spain, in 2007, before spending three years at NH Collection Obradoiro as the hotel’s Chef de Partie (2007-10). Staying in Santiago de Compostela, Yago joined the San Miguel Hotel Gastronomic, also as Chef de Partie, in 2010, before being appointed Sous Chef at restaurant O Curro da Parra in 2011.
This position marks a return for Yago to Corinthia London, where he spent three years following the move from his native Spain, joining the pastry team in 2012 as Demi Chef de Partie, before rising through the ranks to Junior Sous Chef. Yago then moved to Hotel Café Royal as Sous Chef (pastry) in 2016, which was followed by his most recent role at Claridge’s, where he started as Sous Chef in 2016, rising to Head Pastry Chef in 2018, and then to Executive Pastry Chef in 2021.
Commenting on his appointment, Yago stated: “I am so delighted to have joined the hotel as head of pastry. Corinthia London is especially meaningful to me, having started my career as a pastry chef here a decade ago. It’s great to be back.”
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