Fiola Restaurant

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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

Fabio & Maria Trabocchi

Fabio and 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.

Chris Watson, Executive Chef Tournant

Chris Watson

Chef Chris Watson’s passion for food and cooking began with his family in Fredericksburg, Virginia where he went fly-fishing and hunting with his grandfather. Watson’s formal training began at the College of Culinary Arts at Johnson & Wales University in Norfolk, Virginia. From there, he worked in Richmond, Houston and Los Angeles before expanding his training internationally.

Watson was drawn to the classic methods and high quality ingredients characteristic of Italian cuisine.  In 2004, he spent sixteen months staging for three different Michelin-starred restaurants before opening an Italian restaurant for the Four Seasons in Lana’i, Hawaii.  From 2007 to 2013, Watson was executive sous chef for Chef Robert Wiedmaier, where he helped open his renowned restaurants in Washington, DC.  including: Marcel's, Brasserie Beck, Brabo by Robert Wiedmaier.

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.

Brandon Malzahn, Corporate Pastry Chef

Brandon Malzahn

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.

Matteo Talone, Restaurant Manager

Sharif Abdullaev, Restaurant Manager

Sharif Abdullaev

Luca Giovannini, Corporate Beverage Manager

Luca Giovannini

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

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 he 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.

Jennifer Foucher, Head Sommelier

Vinicius Coehlo, Sommelier

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.