Lunch: Mon - Fri 11:30am - 3pm
Sun -Thur 5:00pm - 10:00pm
Fri - Sat 5:00pm - 11:00pm
Mon-Fri - 11:30am - close
Sat-Sun - 5pm - close
Martini Hour: Mon - Fri 4:00-6:00pm
Valet Parking Available at Dinner
Website by Redmon Group Inc.
Fabio and Maria Trabocchi’s flagship restaurant, Fiola, opened in 2011 and since that time has evolved its cuisine and dining experience. Today, Fiola is a Michelin-starred fine dining Italian restaurant offering multicourse tasting menus at a set price in the main dining room for dinner. Our tasting menus draw inspiration from regional Italian classic dishes, local seasonal ingredients, and family traditions. Guests may also dine “a la carte” at the bar, in the lounge, or on the patio, or simply enjoy light snacks, a cocktail, or glass of wine. Fiola serves an a la carte menu at lunch. The restaurant features sophisticated private dining spaces for business and social events, and outdoor dining is available from spring through fall on the beautifully appointed patio and loggia.
Fabio & Maria Trabocchi
Fabio and Maria Trabocchi are a dynamic duo in Washington DC’s restaurant scene, driven by hospitality, quality and authenticity. They founded Fabio Trabocchi Restaurants in 2011, which today includes Fiola DC, Fiola Miami, Fiola Mare, two locations of Sfoglina Pasta House, and Del Mar.
Their deeply-rooted respect for hard work and family tradition forms the moral and cultural foundation of their lives and work. Restaurants have been their way of life since they met in Washington in the '90s. Fabio’s expertise and pursuit of perfection paired with Maria’s natural style, beauty, and grace is a winning combination.
Brinn Sinnott, Culinary Director
Chef Brinn oversees the culinary programs at Fabio Trabocchi Restaurant's fine dining properties, including Fiola, Fiola Mare, and Del Mar. He was previously executive chef of Fiola Mare, and prior to that, was part of the opening team of Starr Restaurants' Le Diplomate as chef de cuisine. A native of the DC metro area, Chef Brinn found his calling for the kitchen while working at a small Italian restaurant in the Shenandoah Valley. His passion took him to Philadelphia, where he worked under legendary Chef Jean-Marie Lacroix at the Fountain at the Four Seasons Hotel and subsequently at Lacroix at the Rittenhouse Hotel. He also served as chef de cuisine of Amada and executive chef of the progressive farm-to-table restaurant, Noble American Cookery.
Vincent Badiee, Chef de Cuisine
Christian Capo, Corporate Pastry Chef
Chef Christian Capo attended culinary school at Johnson and Wales University, where he graduated top of his class with honors, obtaining degrees in both Culinary Arts & Baking/Pastry Arts. He began working in the industry at the age of 17, working for renowned Chef Pascal Oudin for 3 years, then continued his training and experience in the pastry kitchens of some of the most prestigious hotels in the Miami, Fort Lauderdale and Boca Raton areas. He served as the baking and pastry supervisor at the Ritz Carlton Naples Beach and Golf Resorts, where he served for six years. Before Christian began working for Chef Fabio Trabocchi in January 2017 as pastry chef-tournant, he was sous chef for James Beard Pastry Chef of the Year Chef Dominique Ansel from 2014 to 2016, focusing on lamination and pastry production for both New York locations. While continuing to learn and develop his craft relentlessly with his teams, Christian also collaborated in the development of signature pastries for DA Bakery locations in Tokyo and London. Chef Christian was promoted to Corporate Pastry Chef at Fabio Trabocchi restaurants in February 2018, overseeing pastry production and development at all five restaurants.
Claudia Barrovecchio, Pastry Chef
Claudia hails from northern Italy, and graduated from the I.I.S. Bobbio Culinary Institute in Turin with a degree in Culinary, Arts, and Hotel Management. Claudia developed a passion for the culinary arts from a young age, and she began working in the industry when she was 15 years old, and has since made her mark at restaurants around the world, including the 5 star San Clemente Palace Resort and Spa in Venice and Bulgari Hotel by Ritz Carlton. Before joining the team at Fiola in May 2018, Claudia was a pastry chef at Kimpton Seafire Resort and Spa on the Cayman Islands from 2012 until 2016, assisting with the opening of the company's first boutique hotel.
DINING ROOM LEADERSHIP
Michael Richmond, General Manager-Tournant
Katie Miller, Assistant General Manager
Thomas Menaitreau, Restaurant Manager
Jennifer Meyer, Private Dining Manager
Arizona-native Jennifer Meyer is a CIA-trained pastry chef whose standards and exceptional attention to detail were established in Relais & Châteaux and Michelin-starred kitchens. After her time at the CIA, she earned a degree in Hotel Administration from the University of Nevada, Las Vegas, and she is also certified by the International Sommelier Guild in Level I & II Wine Fundamentals and holds Cicerone Certification for beer servers. Jennifer's exemplary leadership was awarded the Emerging Hospitality Manager of the Year Award by the American Hotel Association in 2016, shortly before The Four Seasons and the Mina Group promoted her from Assistant General Manager to General Manager of one of the busiest restaurants in either group. Jennifer joined the Fabio Trabocchi team in October 2017 and now assists our guests in creating the private events of their dreams.
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 Fabio Trabocchi 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.