Fiola Restaurant

601 Pennsylvania Avenue, NW
Washington, DC 20004
Enter at 678 Indiana Ave. - Map



Website by Redmon Group Inc.


A steward of culinary elegance and luxury, offering a refined menu inspired by the regional cuisines of Italy and a nationally recognized wine program. Centrally located between the White House and the Capitol, Fiola is a destination for politicos, diplomats, and savvy diners with an appreciation for sophisticated food and ambiance.

Our Team

Alex Rosser, Chef de Cuisine

Alex Rosser

Chef Alex relocated to Washington, D.C. from Las Vegas, where he was most recently executive sous chef at the Cosmopolitan’s modern supper club, Rose.Rabbit.Lie. Previously he worked through the brigades of Joel Robuchon and Daniel Boulud in both Las Vegas and New York City. He is a graduate of the Culinary Institute of America in Hyde Park, NY and the Lycee Professionnel Raymond Cortart in Aurillac, France.

Kendra Grieco, Pastry Chef

Kendra Grieco

Chef Kendra's focus on seasonal and local ingredients began early. Growing up in Chadds Ford, a quaint town in southeastern Pennsylvania, exposed Kendra to a rich community of artisans and Amish farmers and merchants. Her love for food and art began to grow, and at 14, she took her first culinary job as a cake decorator. She pursued her culinary passion and graduated with honors from the Pennsylvania Culinary Institute. She traveled to Florida to work at Victoria and Albert’s, a AAA 5 diamond restaurant within the Walt Disney World Resort, to work and study under one of the few Master Pastry Chefs in the country, Erich Herbitschek. Eventually she returned north to advance her craft under an alumnus of Pastry Team USA in a small Maryland restaurant. Kendra has worked at various local bakeries as a cake decorator and at Bethesda’s Redwood restaurant. Finding a home in DC, she was thrilled to be tapped by Chef Fabio Trabocchi as part of the opening team at Fiola. When the hustle and bustle of the city becomes too much, she often makes time for trips back to Pennsylvania to enjoy the quiet, peaceful way of life.

John Gilbert, General Manager

John Gilbert

A native of Hampton Roads Virginia, John’s love of restaurants began at a young age touring his grandmother's chic French Restaurant in Ft. Lauderdale, Florida. His passion for food and wine developed into his first job at the Trellis Restaurant in Williamsburg, Virginia. After high school he moved to Charlotte, NC to attend Johnsons and Wales University. During school and after graduation he worked for two restaurant groups, opening five restaurants, and also worked as a consultant on a number of independent restaurants. He opened BLT for Laurent Tourondel in the new Ritz Carlton Hotel in Charlotte. He then moved to Washington DC in 2010 to work at Bourbon Steak in the Four Seasons Hotel in Georgetown. Working with the Michael Mina group, the restaurant gained numerous awards and national recognition including the award of "Best Fine Dining Washington DC". John joined Gruppo FT as the assistant general manager, then general manager, at our sister restaurant, Fiola Mare.

Sharif Abdullaev, Restaurant Manager

Casper Rice, Corporate Wine Director

Casper Rice

In 2004, Casper Rice moved from Chicago to San Francisco to further explore the food and wine industry. At Rubicon Restaurant, he received initial lessons from Master Sommelier Larry Stone. Upon Stone’s retirement from the restaurant, Rice decided to join the team at Restaurant Michael Mina in the Westin St. Francis. For three years he worked with the group under the guidance of Wine Director Rajat Parr. In 2008, after spending a growing season in the Loire Valley and a harvesting season in Burgundy with Nicolas Potel, Casper returned to San Francisco to open Rajat Parr’s Burgundy focused restaurant RN74. After nearly seven years exploring the world of wine, Casper drove the bar programs for Michelin-starred Alexander’s Steakhouse, with focus at the San Francisco location. Using a background in wine as a backdrop to understanding flavor balance, Casper created 'farm-to-table’ house-made bitters, tinctures, and syrups to produce classic and modern cocktails that would play yin to the yang of Chef Marc Zimmerman’s Japanese-influenced gastronomic creations. After two and a half years of bar programming, Casper was recruited to Virginia by The Inn at Little Washington. Co-authoring a Grand Award winning wine list was a great experience while also running the floor as a sommelier and organizing the cellar of around 18,000 bottles. After a year and a half in the Virginia countryside, Casper has found a new home in Washington, D.C.

César Varela, Sommelier

Cesar Varela

César left his coastal home of Trujillo, Peru, and moved to the United States at the age of 18 to pursue work and educational opportunities. He entered the hospitality industry as a Busser at Charlie Palmer Steak, where be worked his way up to Server Captain. It was at Charlie Palmer Steak that his passion for wine grew. There, César served on the Wine Team, and became a Certified Sommelier in 2009. He is a Certified Specialist of Wine and a Certified Spanish Wine Educator. César has worked as a Wine Sales Consultant with Washburn Wine Co. Cesar was integral to developing wine programs as a Sommelier at Agora, Veritas wine bar, and Osteria Morini. Most recently, he served as Wine Director at Del Campo restaurant.

Sarah Bengtson, Private Dining Manager

Sarah Bengtston

Sarah began her hospitality career with the Max Restaurant Group in Connecticut. While studying economics at Trinity College in Hartford, she held various front of the house positions and developed a passion for hospitality. After college she continued her career with the Max Restaurant Group and was promoted to the position of manager. In this position she had the opportunity to work in several restaurants, all with different concepts; including market fresh and sustainable seafood, casual Italian bistros and creative burgers.Sarah relocated to Washington, DC and joined the Fiola team first as a server, and then as a manager and sommelier at Casa Luca. She is delighted to take her hospitality career to the next level as our Fiola Private Events Manager.

Tania Courseille, Guest Relations Manager

Tania Courseille