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.
Fabio & Maria Trabocchi
The pedigree of the Nation Capital’s most dynamic culinary couple comes to life every day on the tableau trio of Fiola, Casa Luca and Fiola Mare—each in their own way a delectable canvas that bears witness to the passion, talent, and business savvy of Maria and Fabio Trabocchi.
A contradiction in pasts—Fabio, the son of poor farmers in the Le Marche area of central Italy along the Adriatic Sea, and Maria, the lone daughter among five sons of Spanish diplomat parents—nonetheless, the natural immigrants to the U.S. have always shared a very strong common bond in their appreciation of family and work ethic. This deeply-rooted respect for hard work and family tradition forms the moral and cultural foundation of their exemplary American success-story lives.
In a world-class Washington DC market of politicians, heads of State, and global dignitaries-- all three of their currently owned, designed, and operated culinary spaces stand out, set the bar remarkably high, and raise it regularly with unmatched guest satisfaction and superlative reviews and ratings. It is testament to a dolce duet--Fabio’s expertise and uncompromising perfection in the kitchen paired with Maria’s natural style, beauty, and grace in the dining room.
Incredibly complementary in their difference, Fabio and Maria are the ideal tandem. Their hands-on approach, never-ending attention to detail, and an eternal love for what they do and where they came from--has become the Trabocchi trademark. It serves them, their guests, their family, and their business very well. While they rule out nothing for the future, for the moment they are focused on where they are, grateful for what they have, and devoted to making it all the best it can be.
Ed Scarpone, Executive Chef
Chef Ed joins Fabio Trabocchi Restaurants from DBGB in Washington D.C., where he was hand-selected by Daniel Boulud to be the opening chef. Chef Ed came up through the Dinex Group in New York City, where he started as Chef de Tournant at db Bistro, and then was promoted to Sous Chef at the Michelin-starred Cafe Boulud, before coming to Washington.
Prior to his Dinex career, Chef Ed worked in kitchens in Providence and Newport, Rhode Island. He graduated magna cum laude from Johnson & Wales University and has studied pan-Asian cuisine at Thailand's Suan Dusit University and Singapore's At-Sunrise Global Chef Academy.
Chef Ed was born and raised in an Italian family on Long Island, where he first discovered his love of food at the pasta table in his grandparents' kitchen.
Alex Rosser, Chef de Cuisine
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.
Chad Gelso, Executive Sous Chef
After graduating The New England Culinary Institute in Vermont, Chef Chad helped garner a Michelin star at Auberge Du Lac in England. From there he held stagiare positions at prestigious restaurants such as The Fat Duck, Alinea and Blue Hill Stone Barns. He comes to us most recently from Philadelphia, where he was sous chef at 10 Arts by Eric Ripert and also within the Starr Restaurants organization. Chef Chad grew up in northeastern Pennsylvania in a large Italian family.
Brandon Malzahn, Corporate Pastry Chef
Chef Brandon realized at a young age that he was destined to become a pastry chef: the journey to the art of pastry began with a "sweet" baking experience with his grandmother. One of their favorite desserts to make was vanilla flan, which was the perfect combination of creamy and delicious.
Brandon graduated from Johnson & Wales University with a degree in pastry arts. He has also studied specialty confection. Brandon has always appreciated education and made the Dean’s list while attending Johnson & Wales. He was a lead in the pastry program at the University in 2003. He continues to learn and develop his craft each and every day by pushing himself and his team to become better. Brandon enjoys taking original flavors and giving them a twist, incorporating different textures, so guests can have a new interpretation of the dessert.
Prior to joining the team at Fabio Trabocchi Restaurants, he worked at various upscale hotel groups, such as the Ritz Carlton Hotel, Turnberry Isle Resort and Sofitel. He has also worked for James Beard Chefs such as Jose Andres and has trained under many MOF pastry chefs.
Alex McClenaghan, Pastry Chef
Alex McClenaghan began his professional education at The Culinary Institute of America at Hyde Park, New York, where he received his Bachelors in Baking and Pastry. He moved to Napa Valley, California and began working for the Thomas Keller Restaurant Group as a Pastry Chef de Partie at the famed Bouchon Bakery. While working, Alex also furthered his skill sets by graduating from The Culinary Institute of America in St Helena with a Culinary Arts certificate. Alex was then invited to transfer to New York City where he worked at Thomas Keller’s Per Se restaurant. Over time he distinguished himself and was promoted to Pastry Sous Chef. Alex left New York for West Virginia where he spent time as the Pastry Sous Chef at the Omni Homestead Resort. He then had an opportunity to join the opening team at The French Goat, a bistro in Lewisburg, West Virginia. Alex has now relocated to the Washington, DC area.
Evan Wald, Acting General Manager
Evan Wald joins the leadership team at Fiola from Irvine Restaurant Ventures’ Fresh Kitchen, located in the Pentagon. Wald relocated to the Washington DC area from Las Vegas, where he served as general manager of the Wolfgang Puck Group’s Cucina Restaurant, Wynn Resort’s Botero Restaurant, and 9Group’s Nove Italiano. He managed concepts for Bold Foods Group in both Vegas and New York, including Bar Americain and Mesa Grill. He also managed catering and events for a number of concepts in Las Vegas, including the Michelin-starred Aureole, SushiSamba and a number of ARK Restaurant Group.
Andrew Kutz, Assistant General Manager
Andrew Kutz relocated to the east coast from Las Vegas, where he was most recently assistant general manager at for Dinex Group’s DB Brasserie. Prior to Vegas, he was AGM at DB Bistro Moderne in Miami. In 2014 Kutz was named to Zagat Miami’s 30 Under 30 list.
Sharif Abdullaev, Restaurant Manager
Sharif's passion for hospitality started with helping his parents and relatives hosting many large traditional family events since he was 10, growing up in the small Central Asian country of Tajikistan. For Sharif, it was always a great honor to have a guest at home.
His career path in hospitality service started in the U.S., at Spanish Las Tapas of Alexandria, Virginia. After 3 years he continued to develop his experience working as a Captain in the Italian power houses of Galileo and Teatro Goldoni. Even though Sharif always loved working as a Captain, he always knew he could contribute more as a front of house manager. Nothing gives Sharif greater pleasure than recognizing a repeat guest, making a first time diner a regular, learning guests' habits, making guests feel at home and ensuring their return. After 2 years as Captain at Fiola, his dream came true - he was promoted to Restaurant Manager, where he has been ever since.
Luca Giovannini, Corporate Beverage Manager
Luca started working in bars in his hometown in North Italy where he first discovered his love for hospitality. In 2005 he started traveling through Europe, working two years in Edinburgh, Scotland, where he worked his way up from dishwasher to manager, and ultimately, business partner. He moved to Spain where he worked in lounge-bars in Ibiza, Barcelona and Granada before landing in the U.S. in 2008. Discovering the rich American cocktail tradition, he has since melded his European experience with posts at the best hotels in Washington DC, including the Park Hyatt (as head bartender), the Jefferson Hotel, and the Capella Hotel, where he has developed a unique perspective of the America's great cocktail culture. Luca joined Gruppo FT Restaurants as opening Bar Manager at Fiola Mare, and has since taken on the role of Corporate Beverage Manager, where he oversees the bar programs at all three restaurants, with the mission to build the most successful beverage program in the city.
Casper Rice, Corporate Wine Director
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.
Jennifer Foucher, Head Sommelier
Jennifer Foucher was born and raised in Toronto, Canada. Her interest in wine began early on while spending summers in France with her family. While sharing everyday meals, she noticed wine was always on the table and so began a lifestyle of wine with food. Since then, Jennifer has worked in a variety of restaurant positions. In 2008, she moved to Washington, D.C. to join the team at Michael Mina’s Bourbon Steak at the Four Seasons Hotel. Three years later, Jennifer moved to Proof restaurant as a Sommelier. In 2014, New York City was calling and Jennifer took a position as a Sommelier at Del Posto where she found her passion for Italian wine. This past summer, Jennifer returned to D.C. to accept the role as Head Sommelier at Fiola. Jennifer is a Wine and Spirits Education Trust Diploma candidate.
David Blackburn, Sommelier
David's professional experience began as a Food Service Specialist in the United States Army. After completing a six year enlistment, David enrolled into The Culinary Institute of America, while also working as a member of the dining team at Blue Hill at Stone Barns. Upon graduation, David accepted a position at Eleven Madison Park in New York City, where he developed an affinity for wine. David's love for Italian wine, in particular grew after being exposed to some of Italy's greatest wines as a Sommelier in the Batali & Bastianich Hospitality Group, and a subsequent trip to the Barolo and Barbaresco wine regions. David is a member of the Court of Master Sommeliers and is currently working torward the Advanced (Level 3) Sommelier Certification.
Sarah Bengtson, Private Dining Manager
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.