Francesco Donatelli was born in Rome on 1968. He is married and has one daughter. His passion for the kitchen was inherited from his father Nicola, who is also a highly regarded chef. At 15 years of age his father helped him take the first steps to begin his new career. On completing his schooling Francesco decided to further his knowledge of the industry enrolling in professional courses and undertaking stages in Rome’s most prestigious hotels.

Following experiences at the Sheraton Rome, the Hotel Quirinale and the Jolly Hotel, he transferred to London for a period of study, also gaining practice within the restaurants of two well known private clubs. In 1998 he began his professional career with Starwood Hotels & Resorts at the Hotel Westin Excelsior Rome. Four years later he was promoted to the position of Sous Chef, coinciding with the reopening of the new Doney Restaurant. In 2003 he continued his professional growth at the St. Regis Grand Hotel, managing the Vivendo and banqueting kitchens. In 2006 Francesco was promoted to the prestigious role of Executive Chef, reporting directly to Marco Capocci, Food & Beverage Manager.

He loves to reminisce about his old kitchen gurus, through whom he had the opportunity to learn and improve; Donatelli, Saccone, Spaventa, Di Lello… His desire and motivation to further his knowledge base continues as he frequently attends courses given by the best Italian and international chefs. As a member of the “Federazione Italiana Cuochi” (Italian Cooks Federation) he regularly participates in national and international culinary events. Through Starwood Hotels he organized and managed a significant Italian Food Festival in Japan, at the Sheraton Park Tower Tokyo (2004).