The Crew

Our world-class hospitality team is committed to making guests feel special upon every visit.

 
 
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Fabio Trabocchi

Originally from the Marche region on Italy’s Adriatic coast, Fabio Trabocchi is widely celebrated among the world's leading restaurateurs. A Food & Wine Magazine Best New Chef and recipient of the esteemed James Beard Award, Trabocchi has passionately pursued the goal of creating a world class hospitality organization offering the finest dining experiences in the world. His growing restaurant group, with properties in Washington DC, Northern Virginia, Miami, and Venice, Italy, has brought him many accolades, yet his inspiration remains grounded in family traditions from Italy, Spain, and the United States.

Whether at his Michelin-starred fine dining flagship, Fiola; the Spanish seafood and tapas mecca, Del Mar; the glamorous destination for Italian coastal cuisine, Fiola Mare; or his neighborhood pasta house, Sfoglina - Trabocchi's signature remains an uncompromising commitment to quality and making guests feel special at every visit.

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Brinn Sinnott

Corporate Chef

Chef Brinn oversees the culinary programs at Fabio Trabocchi Restaurants’ fine dining properties, including Fiola, Fiola Mare, and Del Mar. He was previously executive chef of Fiola Mare, and prior to that, was part of the opening team of Starr Restaurants' 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. His passion took him to Philadelphia, where he worked under legendary Chef Jean-Marie Lacroix at the Fountain at the Four Seasons Hotel and subsequently at Lacroix at the Rittenhouse Hotel. He also served as chef de cuisine of Amada and executive chef of the progressive farm-to-table restaurant, Noble American Cookery.

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Alex Rosser

Executive Chef

Chef Alex relocated to Washington, D.C. from Las Vegas, where prior to the opening of Del Mar, he was chef de cuisine at Fiola. In Las Vegas he was executive sous chef at the Cosmopolitan’s modern supper club, Rose.Rabbit.Lie. Previously he worked through the brigades of Joel Robuchon and Daniel Boulud in both Las Vegas and New York City. He is a graduate of the Culinary Institute of America in Hyde Park, NY and the Lycee Professionnel Raymond Cortart in Aurillac, France.

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Adrian Cane

General Manager

Adrian joined Fabio Trabocchi Restaurants on the opening team of Del Mar in 2017, serving as bar manager before being promoted to general manager in May 2018. Prior to Del Mar, Adrian was the assistant general manager of Michael Schlow’s Tico, where he also oversaw the beverage program as well as assisted the general manager in all aspects of financial management. He was part of the opening team of Starr Restaurants’ Le Diplomate where he advanced from bartender to manager to beverage manager, ultimately managing all aspects of the bar program in addition to floor management. Prior to DC, Adrian spent 8 years in Philadelphia tending bar and competing in cocktail competitions. The year he spent abroad in Spain as a young man sparked his love for food, drink, and hospitality. When he returned, he was on the opening team of Jose’ Andres’ Jaleo Bethesda.