the fiola team


 
Fabio Trabocchi

Fabio Trabocchi

Originally from the Marche region on Italy’s Adriatic coast, Fabio Trabocchi is widely celebrated among the world's leading restaurateurs. A Food & Wine Magazine Best New Chef and recipient of the esteemed James Beard Award, Trabocchi has passionately pursued the goal of creating a world class hospitality organization offering the finest dining experiences in the world. His growing restaurant group, with properties in Washington DC, Northern Virginia, Miami, and Venice, Italy, has brought him many accolades, yet his inspiration remains grounded in family traditions from Italy, Spain, and the United States.

Whether at his Michelin-starred fine dining flagship, Fiola; the Spanish seafood and tapas mecca, Del Mar; the glamorous destination for Italian coastal cuisine, Fiola Mare; or his neighborhood pasta house, Sfoglina - Trabocchi's signature remains an uncompromising commitment to quality and making guests feel special at every visit.

Learn more about Fabio Trabocchi Restaurants

 

Brinn+Sinnott

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.


Josh Kaplan

JOSH KAPLAN, EXECUTIVE CHEF

From rural Chester County Pennsylvania, Josh grew up around a rich agrarian culture where the bounty of hunt and harvest adorned the table. After studying business management at Temple University, he sought to reconnect with the natural world. A career in the kitchen, driven by the seasons, seemed a logical choice. As a member of the opening team at Talula’s Garden Josh got a full crash course in what it means to pursue a career in the kitchen. The journeyman arc led him to San Francisco where he staged and worked for Traci Des Jardins, Dominique Crenn, Michael Mina, and Cory Lee.   

Josh Joined Fabio Trabocchi Restaurants as a sous chef at Fiola Mare in November 2015. He was promoted to executive sous chef there, and was transferred to lead the kitchen at Fiola in 2019.


Christian Capo

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.


claudia barrovecchio

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.


Katie Miller

Katie Miller, 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

thomas menaitreau, restaurant manager

Thomas was born and raised in Strasbourg, France, where he graduated from the Lycée Hôtelier Alexandre Dumas with a degree in Culinary, Arts, and Management. Since then, Thomas has worked in a variety of restaurant positions making his way to Paris, France to work for Pullman, part of Accor Hotel Group. In March 2017, he relocated to Washington, D.C. , and joined the team at Fiola as a captain in December of that year. Thomas's dedication to make people happy and always going beyond guest's expectations promoted him to become Restaurant manager at Fiola under the mentorship of Chef Fabio Trabocchi and Fiola’s management team. 


Tommaso Campanella, Restaurant Manager


stephanie hanratty, Private Events Manager


Jennifer Foucher

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 holds the WSET (Wine and Spirits Education Trust) Diploma.