We cannot guarantee specific tables or a water view. For more details on seating in our restaurant, please refer to our Insider's Guide.x
Enter at 31st St & waterfront - Map
Evoking the seaside dining experience found along the coasts of Italy and the Mediterranean, Fiola Mare specializes in the freshest, most pristine seafood prepared with elegant simplicity through delicate and subtle additions of color, flavor and texture. Fiola Mare is a place to enjoy the highest quality seafood and wines paired with the finest hospitality and service in the city.
Fabio and Maria Trabocchi
Fabio and Maria 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.
Brinn Sinnott, Culinary Director
Chef Brinn Sinnott joined Fiola Mare as Executive Chef, coming from the Starr Restaurant organization, where he was part of the opening team of 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 during breaks from college. Upon graduating from Franklin & Marshall College with a degree in Art history, Chef Brinn followed his passion for cooking to Philadelphia. There he worked under legendary Chef Jean-Marie Lacroix at the Fountain at the Four Seasons Hotel and subsequently at Lacroix at the Rittenhouse Hotel, considered to be some of the finest tables in the United States. Before joining Starr Restaurant Organization, his culinary journey through Philadelphia included serving as chef de cuisine of Amada and executive chef of the progressive farm-to-table restaurant, Noble American Cookery. There Chef Brinn applied his classical training to create highly seasonal and local cuisine, making use of the restaurant’s rooftop garden.
Executive Chef, Anton Bolling
Chef Anton's culinary career started right after high school when he attended Le Cordon Bleu College of Culinary Arts in Minneapolis/St. Paul. After graduating, he moved back home to Philadelphia and began his career with Starr Restaurants. Over course of seven years Chef Anton worked at three of Starr's top restaurants in the city, including Washington Square, Alma de Cuba - and after a year in New York City - The Dandelion. It was at The Dandelion where he had his first sous chef role. He was asked to be part of the opening team at Le Diplomate in Washington, DC, where he stayed for several years before joining the Fiola Mare team as sous chef.
Pastry Chef, Christian Capo
Chef Christian Capo attended culinary school at Johnson and Wales University, where he graduated top of his class with honors, obtaining degrees in both Culinary Arts & Baking/Pastry Arts. He began working in the industry at the age of 17, working for renowned Chef Pascal Oudin for 3 years, then continued his training and experience in the pastry kitchens of some of the most prestigious hotels in the Miami, Fort Lauderdale and Boca Raton areas. He served as the baking and pastry supervisor at the Ritz Carlton Naples Beach and Golf Resorts, where he served for six years. Before Christian began working for Chef Fabio Trabocchi in January 2017 as pastry chef-tournant, he was sous chef for James Beard Pastry Chef of the Year Chef Dominique Ansel from 2014 to 2016, focusing on lamination and pastry production for both New York locations. While continuing to learn and develop his craft relentlessly with his teams, Christian also collaborated in the development of signature pastries for DA Bakery locations in Tokyo and London. Chef Christian was promoted to Corporate Pastry Chef at Fabio Trabocchi restaurants in February 2018, overseeing pastry production and development at all five restaurants.
Jason Wiles, General Manager
Jason Wiles joined the leadership team at Fiola Mare from Jose Andres’ ThinkFoodGroup, where he was most recently General Manager at Oyamel. Prior to TFG, Wiles was area food and beverage manager for Notti Bianche and Circle Bistro where he managed food service operations for both locations. He also served as bar supervisor of Poste Modern Brasserie at located in the Hotel Monaco, a Kimpton property.
Mariella Smith, Restaurant Manager
Megumi Awaya, Sommelier
Born and raised in Japan, Megumi has always enjoyed seafood, sake and wine. While working at law firms and international trade consulting firms as a Business Manager, she started to discover the joys of wine and decided to pursue a career in enology. Under the guidance of Jay Youmans, Master of Wine, Megumi became Sommelier and Assistant Manager at Tabard Inn. Now at Fiola Mare, she wants to unravel the mysteries of the wine world to our guests. Megumi is a Certified Sommelier (Level 2) from Court of Master Sommeliers, Certified Specialist of Wine from Society of Wine Educators, Advanced Level (Level 3) from Wine & Spirit Education Trust from London, and French Wine Scholar from the French Wine Society. Her wine journey continues.
Alexandre Cuvillier, Sommelier
Jaren Keller, Sommelier
Andrew Brandwein, Sommelier