In addition to the original Fiola, Trabocchi currently owns the seafood concept Fiola Mare, a coastal Spanish concept called Del Mar, and a more casual spot named for his son called Casa Luca that he converted last year to a pasta concept called Sfoglina. A third Sfoglina is slated to open this fall in Northern Virginia.
On top of that are Fiola Miami and the Venice property, Fiola at dopolavora Venezia.
That last restaurant is a 15-minute ferry ride from Venice’s Piazza San Marco.
With the growing number of restaurants, a corporate infrastructure has emerged as well, he said. He created a corporate office in 2015, and now has an accountant, beverage director, seven sommeliers, a director of operations, a director of guest relations, a comptroller, and internal director of communication and marketing, a corporate pastry chef and two corporate chefs: One for the fine-dining restaurants and one for Sfoglina. All told, the group has around 550 employees, Trabocchi said.