Our world-class hospitality team is committed to making guests feel special upon every visit.
Fabio + Maria Trabocchi
Owners, Fabio Trabocchi Restaurants
Fabio Trabocchi and Maria Font Trabocchi are a dynamic duo in Washington DC’s restaurant scene, driven by hospitality, quality and authenticity. They founded Fabio Trabocchi Restaurants in 2011, which today includes Fiola, Casa Luca, Fiola Mare, Sfoglina Pasta House, and now Del Mar.
Their deeply-rooted respect for hard work and family tradition forms the moral and cultural foundation of their lives and work. Restaurants have been their way of life since they met in Washington in the '90s. Fabio’s expertise and pursuit of perfection paired with Maria’s natural style, beauty, and grace is a winning combination.
General Manager Matthias Boenke was born and raised in Aachen, Germany, and he discovered his love for hospitality after several family trips through France as a kid. He conducted his service and culinary training at a Relais & Chateaux property in Germany, and then spent three years working in Michelin starred kitchens in Paris. He returned to Germany to study hospitality management in Heidelberg, and then came to the U.S. as a hospitality trainee for the Willard Hotel in Washington, D.C. He ultimately joined Starr Restaurants and was most recently assistant general manager at Le Diplomate before joining Fabio Trabocchi Restaurants and the Del Mar team.
Chef Brinn oversees the culinary programs at Del Mar and Fiola Mare. He was most recently 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.
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.