In this episode of Flavors Unknown, I sit down with Chef Fabio Trabocchi, the Michelin-starred Italian chef and visionary restaurateur behind a growing empire of acclaimed restaurants including Fiola, Fiola Mare, Del Mar, Sfoglina, and Seta su Ilma.

We dive into Fabio’s culinary roots in Italy’s Le Marche region, his early training under the legendary Gualtiero Marchesi, and how French techniques and global travel shaped his approach to modern Italian cuisine. You’ll hear why hospitality always comes before hype, how to create a culture that drives loyalty in the restaurant world, and what it takes to grow from one fine-dining restaurant into a globally respected brand.

This episode is packed with personal stories, sharp insights, and timeless advice—from how childhood foraging still inspires Fabio’s dishes to what he’d tell his younger self about ambition, balance, and learning through travel.

What you’ll learn from Chef Fabio Trabocchi

• 2:56 – Growing up in a sharecropper family and discovering farm-to-table before it was a trend
• 4:29 – The culinary richness of Italy’s Le Marche region
• 6:40 – A legacy ingredient: the story behind Formaggio di Fossa
• 7:49 – How returning to Italy after 25 years reignited Fabio Trabocchi’s culinary DNA
• 9:05 – The revolutionary impact of Chef Gualtiero Marchesi on Italian cuisine
• 10:31 – Why French culinary technique changed his approach to traditional Italian cooking
• 13:07 – The evolution of Fiola and what inspired its reinvention
• 13:57 – How one restaurant blossomed into a six-concept hospitality group
• 14:41 – Understanding the distinct DNA of Fiola Mare, Del Mar, and Sfoglina
• 15:28 – Honoring Italian culinary tradition through Sfoglina’s pasta focus
• 17:21 – The challenges of being both chef and CEO in a growing company
• 18:55 – Fabio Trabocchi’s vision for scaling with soul
• 21:24 – Why hospitality—not hype—is the heartbeat of his group’s culture
• 22:20 – The subtle but vital difference between satisfying guests and making them feel special
• 23:15 – The role of guest loyalty in long-term restaurant success
• 24:48 – Rethinking work-life balance in a post-pandemic restaurant world
• 28:04 – How the pandemic shifted public appreciation for the hospitality industry
• 29:02 – Seasonality and regional cooking: how Italy’s geography guides his menu development
• 32:10 – How childhood foraging memories continue to inspire creativity
• 33:29 – What he’d tell his younger self about learning, risk-taking, and travel
• 34:33 – Why living in a country—not visiting—is the only way to truly understand its cuisine
• 35:56 – Balancing obsession for craft with maintaining healthy relationships
• 36:23 – Chef Fabio Trabocchi’s top five restaurant recommendations in Washington, DC
• 39:00 – His very Italian guilty pleasure food
• 39:49 – The top 3 mistakes home cooks make—and how to fix them
• 39:49 – Why stress is the biggest enemy of home cooking
• 43:34 – Why he still dreams of cooking alongside Paul Bocuse
• 44:50 – The worst career advice he ever received—and what he’d say instead

I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

Get the book here! Links to other episodes with the chefsfrom the DMV area

Don’t miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with Chefs from the DMV area.

Interview with Chef Will Fung

Conversation with Chef Opie Crooks

Conversation with Chef Matt Conroy

Interview with Chef Masako Morishita

Conversation with Chef Declan Horgan

Conversation with Private Chef Chris Spear

Covid-19 – Top Chefs Respond (with Chef Ian Boden)

Conversation with Chef Hari Cameron

Conversation with chef Johnny Spero

Interview with chef Drew Adams

Interview with chef Edward Lee

Links to most downloaded episodes (click on any picture to listen to the episode)
Chef Sheldon Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne Goin Social media

Chef Fabio Trabocchi

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Links mentioned in this episode

Chef Fabio Trabocchi website

Restaurant Fiola in D.C.

Restaurant Fiola Mare in D.C.

Restaurant Del Mare in D.C.

Restaurant Sfoglina in D.C.