From 2003 the Executive Chef is Mr. James Foglieni. 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 Barzac 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 Seul, the Casanova restaurant at the Hotel Palace in Milano, the Hotel Sheraton Diana Majestic in Milano and the St. Regis Grand Hotel in Rome.

A young talent, a volcano of ideas, above all very creative, who 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 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.