James Foglieni, The Executive Chef

Since 2003 James Foglieni is the Executive Chef at The Doney Restaurant:  he was born in 1970 in Calusco D'Adda near Bergamo and has a wide experience both in Italy and abroad.
 
His career begun in 1985 with different experiences, that brought him in contact with the most prestigious restaurants and Hotels of the world, among which the Hotel Balzac in Paris and the Royal Monceau Hotel, the Enoteca Pinchiorri in Florence, the Artusi restaurant in New York, the Bice restaurant at the Hotel Four Seasons in Tokyo, the Hotel Shilla in Seoul, the Casanova restaurant at the Hotel Palace in Milano, the Hotel Sheraton Diana Majestic in Milano and The St. Regis Rome.

A young talent, a volcano of ideas, above all very creative, who has also renovated the image of the Doney restaurant with a new way of living the restaurant by proposing a grand Mediterranean buffet for the lunch and a à la carte menu both for lunch and dinner.
 
A Mediterranean Cuisine, based on fresh and light products, such as the fresh pasta, the vegetables or fish. 

Among his dishes, we would like to recommend: scampi in crust of potatoes and thyme with avocado and coconut millefeuille; royal snapper fish with Pernod served on tomato bread sauce, basil and chorizo salami; chicken olives and lime tajine with fruits couscous and as a dessert citrus fruits plum cake with dark chocolate and cinnamon sauce.

More, every Thursday evening the Chef will be glad to help guests in creating a personalized dinner by choosing fresh ingredients from our buffet.

Many other appointments are proposed during the year, according to the different seasonality or events and special food festivals. Moreover on Sundays, James Foglieni proposes the well appreciated Zoo Brunch in co-operation with the Bioparco of Rome and  especially dedicated to families.