We cannot guarantee specific tables or a water view. For more details on seating in our restaurant, please refer to our Insider's Guide.x
Evoking the seaside dining experience found along the coasts of Italy and the Mediterranean, Fiola Mare specializes in the freshest, most pristine seafood prepared with elegant simplicity through delicate and subtle additions of color, flavor and texture. Fiola Mare is a place to enjoy the highest quality seafoodand wines paired with the finest hospitality and service in the city.
Fabio and Maria Trabocchi
The pedigree of the Nation Capital’s most dynamic culinary couple comes to life every day on the tableau trio of Fiola, Casa Luca and Fiola Mare—each in their own way a delectable canvas that bears witness to the passion, talent, and business savvy of Maria and Fabio Trabocchi.
A contradiction in pasts—Fabio, the son of poor farmers in the Le Marche area of central Italy along the Adriatic Sea, and Maria, the lone daughter among five sons of Spanish diplomat parents—nonetheless, the natural immigrants to the U.S. have always shared a very strong common bond in their appreciation of family and work ethic. This deeply-rooted respect for hard work and family tradition forms the moral and cultural foundation of their exemplary American success-story lives.
In a world-class Washington DC market of politicians, heads of State, and global dignitaries-- all three of their currently owned, designed, and operated culinary spaces stand out, set the bar remarkably high, and raise it regularly with unmatched guest satisfaction and superlative reviews and ratings. It is testament to a dolce duet--Fabio’s expertise and uncompromising perfection in the kitchen paired with Maria’s natural style, beauty, and grace in the dining room.
Incredibly complementary in their difference, Fabio and Maria are the ideal tandem. Their hands-on approach, never-ending attention to detail, and an eternal love for what they do and where they came from--has become the Trabocchi trademark. It serves them, their guests, their family, and their business very well. While they rule out nothing for the future, for the moment they are focused on where they are, grateful for what they have, and devoted to making it all the best it can be.
Brinn Sinnott, Executive Chef
Chef Brinn Sinnott joined the team at Fiola Mare from the Starr Restaurant Organization, where he was part of the opening team of 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 during breaks from college. Upon graduating from Franklin & Marshall College with a degree in Art history, Chef Brinn followed his passion for cooking to Philadelphia. There he worked under legendary Chef Jean-Marie Lacroix at the Fountain at the Four Seasons Hotel and subsequently at Lacroix at the Rittenhouse Hotel, considered to be some of the finest tables in the United States. Before joining Starr Restaurant Organization, his culinary journey through Philadelphia included serving as chef de cuisine of Amada and executive chef of the progressive farm-to-table restaurant, Noble American Cookery. There Chef Brinn applied his classical training to create highly seasonal and local cuisine, making use of the restaurant’s rooftop garden.
Corporate Pastry Chef, Brandon Malzahn
Chef Brandon realized at a young age that he was destined to become a pastry chef: the journey to the art of pastry began with a "sweet" baking experience with his grandmother. One of their favorite desserts to make was vanilla flan, which was the perfect balance of creamy and delicious.
Brandon graduated from Johnson & Wales University with a degree in pastry arts. He has also studied specialty confection. Brandon has always appreciated education and made the Dean’s list while attending Johnson & Whales University. He was a lead in the pastry program at the University in 2003. He continues to learn and develop his craft each and every day by pushing himself and his team to become better. Brandon enjoys taking original flavors and giving them a twist, so people can have a new interpretation of the dessert while incorporating different textures. Brandon tries to make each guest have a palette experience they will never forget.
Prior to joining the team at Fiola Mare, Fiola and Casa Luca, he worked at various upscale locations, such as the Ritz Carlton Hotel, Turnberry Isle Resort and Sofitel. He has also worked for James Beard Chefs such as Jose Andres and has trained under many MOF pastry chefs.
Michael Favazzo, General Manager
Jason Wiles, Assistant General Manager
Elle Kendall, Restaurant Manager
Hoang Nguyen, Restaurant Manager
Hoang was raised in Richmond, Virginia, where he also attended Virginia Commonwealth University. While studying Finance, he began working part time as a server and got the restaurant “bug”. Hoang left Richmond to attend the Western Culinary Institute in Portland, Oregon and graduated with Culinary Arts Diploma with Honors. Hoang lived in New York City for four years, working in both the kitchen and the dining room. He discovered his talent and passion for serving guests at Mario Batali’s Babbo as a captain and then as a wine steward. He moved to Washington, D.C., and began his management career at Sam & Harry’s Steakhouse. Hoang also worked for Passion Food Hospitality and with Black Restaurant Group, first as General Manager of Black Market Bistro then BlackSalt.
Deniss Tjurin, Restaurant Manager
Luca Giovannini, Corporate Beverage Director
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.
Jigmed Latshang, Bar Manager
Casper Rice, Corporate Wine Director
Cesar Varela, Cellar Master
Will Moriarity, Sommelier
Will Moriarity was raised in Arlington, Virginia. While dining and traveling extensively in his youth he grew to love food and wine. He first cultivated his culinary talents at Whole Foods, and then later spent 7 years working at The Liberty Tavern where his passion for wine grew. He entered the Court of Master Sommeliers and is currently a Certified Sommelier. His favorite varietals are Nebbiolo and Riesling. His other passions include golf, tennis, snowboarding, traveling and Texas style BBQ. He is excited to join this prestigious restaurant group and looks forward to his role in building the wine list to the best in the city.
Megumi Awaya, Sommelier
Born and raised in Japan, Megumi has always enjoyed seafood, sake and wine. While working at law firms and international trade consulting firms as a Business Manager, she started to discover the joys of wine and decided to pursue a career in enology. Under the guidance of Jay Youmans, Master of Wine, Megumi became Sommelier and Assistant Manager at Tabard Inn. Now at Fiola Mare, she wants to unravel the mysteries of the wine world to our guests. Megumi is a Certified Sommelier (Level 2) from Court of Master Sommeliers, Certified Specialist of Wine from Society of Wine Educators, Advanced Level (Level 3) from Wine & Spirit Education Trust from London, and French Wine Scholar from the French Wine Society. Her wine journey continues.
John Filkins, Sommelier
John achieved certified Sommelier certification through the Court of Master Sommeliers, and shortly after landed at the historic Antrim 1844 Country House Hotel, as a captain, helping to manage one of the largest wine cellars on the East Coast with more than 2,600 selections and 19,000 bottles. He then pursued the opportunity to oversee the wine program at Michael Mina's Wit and Wisdom, where he led the the wine and bar programs for multiple outlets and garnered multiple National awards. In April of 2013, he became the fourth individual in Maryland to pass the rigorous Advanced Sommelier exam with the Court of Master Sommeliers. After almost three years with The Mina Group, John decided to further his knowledge of the distribution side of the business and represented the Washington D.C. and Maryland markets for Potomac Selections, a boutique importer and distributor of fine wines.
A natural competitor, John has won awards both locally and nationally in Sommelier competitions and is the 2013, 2014, and 2015 Best Sommelier in the Mid-Atlantic and finished 3rd nationally at both the 2014 and 2015 Best Sommelier Competition, sponsored by the Chaine des Rotisseurs.
When not selling, drinking, studying, or thinking about wine and spirits, you can usually find John on the trails around DC training for his next Ultra, Endurance, or Obstacle Course race. John is preparing for the last two portions (Service and Tasting) of the Master Sommelier exam in September 2017.
Matthew Fisk, Sommelier
Clarice Lelle, Private Events Manager
Clarice was born in Washington and raised tri-lingual. With a German father and a French mother, she knew food had to be in her blood. After graduating with a BA in Media Arts and Design and a brief stint working in television, she pursued a degree in the Pastry Arts. She went on to be pastry chef with Chef Fabio Trabocchi at Maestro at the Ritz-Carlton, Tysons Corner and then at 2941 Restaurant. After delving into the private events world she is honored to have circled back to be part of "la famiglia" at Fiola Mare, Fiola and Casa Luca. Be it pastry or private events, there is passion in both: Clarice likes to see people enjoy the outcome of what she does.