Please note our Summer hours
Lunch: Mon – Fri 11:30am - 4:30pm
Happy Hour: Mon – Fri 4:00-7:00pm
Mon – Thur 5:00pm – 9:00pm
Fri – Sat 5:00pm – 9:00pm
Sun: Closed until Sept 9th
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, Casa Luca, Fiola Mare, Sfoglina Pasta House, and now 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.
John Melfi, Executive Chef
Chef John graduated from the Pennsylvania Culinary Institute in February 2002, earning top honors as class salutatorian. After graduating, Chef Melfi joined the team at Blue Duck Tavern, where he helped lead them to to #8 in Washingtonian magazine’s 100 Very Best Restaurants 2013 issue, and to the Restaurant Association of Metropolitan Washington’s 2013 RAMMY Award for Fine Dining Restaurant of the Year. Chef John emphasizes the combination of simple, traditional cooking methods with modern technology, highlighting the flavors and integrity of the region's best ingredients, and had the honor of cooking dinner at the James Beard House in May 2017. Before joining Fiola and the Fabio Trabocchi Group, Chef John spent just over three years as the Executive Chef at the Oval Room for Ashok Bajaj.
Chris Watson, Executive Chef Tournant
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
Sharif Abdullaev, Assistant General Manager
Sharif's passion for hospitality started with helping his parents and relatives hosting many large traditional family events since he was 10, growing up in the small Central Asian country of Tajikistan. For Sharif, it was always a great honor to have a guest at home.
His career path in hospitality service started in the U.S., at Spanish Las Tapas of Alexandria, Virginia. After 3 years he continued to develop his experience working as a Captain in the Italian power houses of Galileo and Teatro Goldoni. Even though Sharif always loved working as a Captain, he always knew he could contribute more as a front of house manager. Nothing gives Sharif greater pleasure than recognizing a repeat guest, making a first time diner a regular, learning guests' preferences, making guests feel at home and ensuring their return. After two years as Captain at Fiola, and a few more years as Restaurant Manager, he was promoted to Assistant General Manager.
Thomas Menaitreau, Floor 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.