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.