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Fabio Trabocchi


Fabio Trabocchi is meticulous about his cooking – from the sourcing of ingredients to the butchering of meat to the Italian traditions that are the foundation of his dishes. This attention to detail is, in turn, evident in his extensive knowledge of Italy’s culinary heritage, skillful techniques and creative imagination. Fabio’s passion for cooking grew organically beside his father and grandparents growing up in Italy’s Le Marche region. By the age of 8, he was very comfortable in the kitchen, which explains his decision to pursue culinary school in his early teens and his progression of apprenticeships in kitchens throughout the region. By age 16, he was working in the kitchen of a three-star Michelin restaurant, Gualtiero Marchesi, and at 18, he was responsible for the entire kitchen staff at the Michelin one-star Navalge Moena.

In London, Fabio began to showcase his own culinary style at the celebrated Floriana, where he won the Carlton Award for London’s Best Young Chef in 1999. The acclaim, in turn, earned him the attention of the Ritz-Carlton Hotel Company LLC, which invited him to design his own kitchen and create the vision and concept for Maestro in the Ritz-Carlton Tysons Corner in McLean, VA. It was while at Maestro, where he created a study in the evolution of Italian cuisine, he launched into a new stratosphere of the American dining scene. In 2002, he was named Food & Wine’s Best New Chef, Chef of the Year in 2005 by the Restaurant Association of Metropolitan Washington, and the James Beard Foundation’s Best Chef – Mid-Atlantic in 2006. As the restaurant’s chef de cuisine, he also earned a series of four-star reviews from the Washington Post. Trabocchi’s arrival at Fiamma has already been well-received: Frank Bruni awarded him three stars in the New York Times, a rave review that joins others from publications such as The New York Daily News, The Washington Post and New York Magazine and was recently rated one star by the 2009 Michelin Guide after one year.

Fabio celebrates his personal culinary heritage in his first cookbook, Cucina of Le Marche (Ecco/HarperCollins, 2006), co-authored with Peter Kaminsky.