Tommaso Foglia

Tommaso Foglia began his training in high pastry in 2007, when, in his fourth year at the Hospitality Institute, he had the opportunity to do a three-month internship at the Michelin-starred kitchen of Don Alfonso 1890. After graduating, he moved to Rome to work at Ristorante Baby and later headed to Positano, at Le Sirenuse, gaining the experience and skills that led to his hiring as Executive Pastry Chef at Don Alfonso 1890 in 2011. He then enriched his resume with various international experiences: in Marrakesh at La Mamounia Palace Hotel, working with a French team; in Dubai, managing the opening of Don Alfonso; and in Ireland, at the two-Michelin-starred Patrick Guillbaud restaurant. In 2018, he returned to Italy, joining the San Barbato Resort in Lavello.