Chef Franceso Di Donato

I am an Italian chef with 12 years of experience, I attended the Villa Santa Maria hotel school in Italy and I became more and more passionate about the world of cooking.

During my career I have worked for very important luxury hotels, including the Four Seasons Hotel Milan and for starred and big gourmand restaurants. The most important experiences that have marked my culinary career were at:

--Hotel ENDSLEIGH in Cornwall (England) In this luxury hotel I broke the mold of Italian cuisine and learned European and French cuisine and also right here I also learned to be a pastry chef.

--FOUR SEASONS Hotel Milano, this was the place where I understood the true concept of hospitality, luxury and the importance of every single detail

--The PORTICO of chef Paolo Lopriore considered by Gualtiero Marchesi as his best chef, in this restaurant I learned the true beating heart of Italian cuisine, an experience that truly marked my life.

-- AALTO and IYO (Michelin star restaurant) where I learned all the techniques and curiosities of the Japanese culinary world.

--TRATTORIA DA LUCIO by Chef Jacopo Ticchi, the first to manage to bring the maturing of fish to Italy, here I gave a real boost to my career, and I reviewed the world of cuisine, in particular that of fish, from a completely different perspective .

After all that experience now i decide to move to New York and now I work as a chef de cuisine at Sant Ambroeus in Soho, one of the best italian restaurant in New York.