the fiola team
Fabio & Maria Font Trabocchi
Fabio Trabocchi and Maria Font Trabocchi are a dynamic duo in Washington DC’s - and the nation’s - restaurant scene, driven by hospitality, quality, and authenticity. They founded Fabio Trabocchi Restaurants in 2011, which today includes Fiola, Fiola Mare, Sfoglina Pasta House (two locations, soon to be three), and their newest, Fiola Miami.
Their deeply-rooted respect for hard work and family tradition forms the moral and cultural foundation of their lives and work. Hospitality and 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 and grace is a winning combination.
Learn more about Fabio Trabocchi Restaurants
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.
CHRISTIAN CAPO, CORPORATE PASTRY CHEF
Chef Christian Capo graduated with honors at the top of his class at Johnson and Wales University, 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 six restaurants.
Michael Richmond, General Manager
Michael’s experience in both front and back of the house positions in restaurants across the U.S. has provided him with a holistic perspective of hospitality that meshes well with our approach at Fiola. Over the course of his career, Michael has managed restaurant finances, developed menus, and managed a team at Oceana, a Michelin-starred restaurant in Manhattan. His dedication to the making people happy, interactive team building, and efficient restaurant operations will continue to enhance the guest experience for all who walk through our doors.
Katie Miller, Assistant General Manager
Katie launched her career in hospitality as floor manager and beverage manager at Poste Modern Brasserie in Washington, D.C. She has continued to feed her passion and develop her skillset at various restaurants around in the city. She has served on the opening team of six different concepts, developing experience in operations, financial reporting, and hospitality software programs.
thomas menaitreau, restaurant manager
Jennifer Rosser, Private Events Manager
Arizona-native Jennifer Rosser 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 both groups. Jennifer joined the Fabio Trabocchi team in October 2017 and now assists our guests in creating the private events of their dreams.
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.
Jennifer Foucher, Head Sommelier
Jennifer 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. Jennifer ultimately returned to D.C. to accept the role as Head Sommelier at Fiola. Jennifer is a Wine and Spirits Education Trust Diploma candidate.