Tommaso Foglia, born in 1990, is a native of Nola, in the province of Naples, Italy. He took his first steps in the family bakery, where he developed a passion for yeast-leavened products and baking. In 2007, while still very young, he moved to Sant’Agata sui Due Golfi to work in the two-Michelin-starred kitchen of the renowned Don Alfonso 1890, an experience that guided his professional growth through pastry positions at Ristorante Baby in Rome and Le Sirenuse in Positano.

In 2011, he returned to the Iaccarino family as Pastry Chef at Maison Iaccarino. His international experience includes prestigious roles at La Mamounia Palace Hotel in Marrakech, in the United Arab Emirates for the opening of Don Alfonso Dubai, at Whatley Manor in Wiltshire, England, and at the two-Michelin-starred Restaurant Patrick Guilbaud in Ireland.

In 2017, he joined I Portici, the Michelin-starred restaurant in Bologna. In 2018, he became part of the San Barbato Resort project in Lavello, Basilicata, serving as Executive Pastry Chef under the consultancy of Don Alfonso.
Since 2022, he has worked as a pastry consultant and instructor, conducting professional activities both in Italy and internationally. Beginning in May 2022, he also launched his television career, joining the Discovery family on the Real Time and Food Network channels. He has appeared on programs including Bake Off Italia, Cake Star, A Scuola di Dolcezza ("School of Sweetness"), and Pazzi di Dolci ("Crazy for Desserts").

In 2022, he was named Pastry Chef of the Year by Gambero Rosso, one of Italy’s most respected food and wine publications.

Since 2022, he has also been a member of AMPI (Accademia Maestri Pasticceri Italiani), the prestigious Academy of Italian Master Pastry Chefs.