Flavors Unknown

Hospitality Over Hype with Chef Fabio Trabocchi

Chef Fabio Trabocchi

In this episode of Flavors Unknown, I sit down with Chef Fabio Trabocchi, the Michelin-starred Italian chef and visionary restaurateur behind a growing empire of acclaimed restaurants including Fiola, Fiola Mare, Del Mar, Sfoglina, and Seta su Ilma.
We dive into Fabio’s culinary roots in Italy’s Le Marche region, his early training under the legendary Gualtiero Marchesi, and how French techniques and global travel shaped his approach to modern Italian cuisine. You’ll hear why hospitality always comes before hype, how to create a culture that drives loyalty in the restaurant world, and what it takes to grow from one fine-dining restaurant into a globally respected brand.
This episode is packed with personal stories, sharp insights, and timeless advice—from how childhood foraging still inspires Fabio’s dishes to what he’d tell his younger self about ambition, balance, and learning through travel.

What you'll learn from Chef Fabio Trabocchi

2:56 – Growing up in a sharecropper family and discovering farm-to-table before it was a trend
4:29 – The culinary richness of Italy’s Le Marche region
6:40 – A legacy ingredient: the story behind Formaggio di Fossa
7:49 – How returning to Italy after 25 years reignited Fabio Trabocchi’s culinary DNA
9:05 – The revolutionary impact of Chef Gualtiero Marchesi on Italian cuisine
10:31 – Why French culinary technique changed his approach to traditional Italian cooking
13:07 – The evolution of Fiola and what inspired its reinvention
13:57 – How one restaurant blossomed into a six-concept hospitality group
14:41 – Understanding the distinct DNA of Fiola Mare, Del Mar, and Sfoglina
15:28 – Honoring Italian culinary tradition through Sfoglina’s pasta focus
17:21 – The challenges of being both chef and CEO in a growing company
18:55 – Fabio Trabocchi’s vision for scaling with soul
21:24 – Why hospitality—not hype—is the heartbeat of his group’s culture
22:20 – The subtle but vital difference between satisfying guests and making them feel special
23:15 – The role of guest loyalty in long-term restaurant success
24:48 – Rethinking work-life balance in a post-pandemic restaurant world
28:04 – How the pandemic shifted public appreciation for the hospitality industry
29:02 – Seasonality and regional cooking: how Italy’s geography guides his menu development
32:10 – How childhood foraging memories continue to inspire creativity
33:29 – What he’d tell his younger self about learning, risk-taking, and travel
34:33 – Why living in a country—not visiting—is the only way to truly understand its cuisine
35:56 – Balancing obsession for craft with maintaining healthy relationships
36:23 – Chef Fabio Trabocchi’s top five restaurant recommendations in Washington, DC
39:00 – His very Italian guilty pleasure food
39:49 – The top 3 mistakes home cooks make—and how to fix them
39:49 – Why stress is the biggest enemy of home cooking
43:34 – Why he still dreams of cooking alongside Paul Bocuse
44:50 – The worst career advice he ever received—and what he’d say instead

I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.

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Links to other episodes with the chefsfrom the DMV area

Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with Chefs from the DMV area.

Interview with Chef Will Fung

Conversation with Chef Opie Crooks

Conversation with Chef Matt Conroy

Interview with Chef Masako Morishita

Conversation with Chef Declan Horgan

Conversation with Private Chef Chris Spear

Covid-19 – Top Chefs Respond (with Chef Ian Boden)

Conversation with Chef Hari Cameron

Conversation with chef Johnny Spero

Interview with chef Drew Adams

Interview with chef Edward Lee