For most of the 21st century, the geography that chef Fabio Trabocchi has been working with is the Chesapeake Bay area. But with the recent opening of two more Fiola locations — in Coral Gables, Fla., last November and on an island off the coast of Venice, Italy, in April — he’s racking up frequent-flyer points and finding new ways to honor local cultures while both maintaining his own style and letting his chefs reflect theirs.
“I cooperate with the chefs when it comes to the creativity component of the menu,” he said. “There is a great wealth of creativity from the chefs and we really operate as a team in developing menus and dishes, and constantly reviewing and improving what we’re doing. Everyone comes up with ideas and we all share them together. I give to them thoughts and ideas and then they elaborate.”
Take a journey through Chef Fabio’s kitchen.
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