Entering the New York dining scene for the first time to come to Fiamma, Chef Trabocchi brings with him such prestigious awards as the James Beard Best Chef Mid-Atlantic (2006) and Food & Wine Best New Chef (2002). Hailing from Italy’s Le Marche region, he has already made his mark on Italian dining around the world – in Moscow, London and (most recently) Washington, DC, where he received a series of four-star reviews from the Washington Post for his restaurant Maestro at the Ritz-Carlton Tysons Corner, McLean, VA. It was while at Maestro, where he created a study in the evolution of Italian cuisine, he launched into a new stratosphere of the American dining scene. In 2002, he was named Food & Wine’s Best New Chef, Chef of the Year in 2005 by the Restaurant Association of Metropolitan Washington, and the James Beard Foundation’s Best Chef – Mid-Atlantic in 2006. As the restaurant’s chef de cuisine, he also earned a series of four-star reviews from the Washington Post. Trabocchi’s arrival at Fiamma has already been well-received: Frank Bruni awarded him three stars in the New York Times, a rave review that joins others from publications such as The New York Daily News, The Washington Post and New York Magazine.

Fabio celebrates his personal culinary heritage in his first cookbook, Cucina of Le Marche (Ecco/HarperCollins, 2006), co-authored with Peter Kaminsky.