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fabio trabocchi
rising stars
September 2003 WASHINGTON, D.C.
B i o g r a p h y
Backed by an impressive European pedigree, Fabio Trabocchi has landed at the Ritz-Carlton Tysons Corner where he’s turning out food that can only be described as extraordinary.


Fabio discovered his passion for cooking at an early age, inspired by his father's love of the food from his native region of Ancona, Italy. He studied at the Istituto Alberghiero Panzine in Senigallia and honed his techniques as an apprentice in restaurants in his region, including the five-star Grand Hotel des Bains in Forli. At the age of 16, while still in cooking school, Fabio was hired as a pastry chef and then his education continued at the three-star Michelin Ristorante Gualtiero Marchesi. At the age of 18, he earned the position of sous chef at the one-star Navalge Moena restaurant where he was responsible for the entire kitchen team and was asked to collaborate with the chef on menu ideas. Three years later, having just turned 20, Fabio was named Chef de Cuisine at Byblos in Rimini.

Fabio then moved to the United Kingdom, where his talents were showcased at London's Floriana restaurant. His creative dishes won raves from critics -- British VOGUE enthused "The food by Chef Fabio Trabocchi is already legendary.” From London Fabio headed to Moscow, where he was recruited by a group of executives developing a fine dining Italian restaurant there. Next, he traveled to Washington, D.C. where he opened Bice, an acclaimed Italian eatery. He did such an impressive job that he was asked to go to Marbella, Spain to launch a Bice restaurant in that resort community. Fabio’s next opportunity led him back to London, where he opened Grissini at the Hyatt Carlton Tower.

Trabocchi is constantly redefining his signature style of cooking, which combines traditional elements of Italian cuisine with a contemporary European sensibility that draws on the many flavors he's experienced through his travels.

 
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