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
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 seafoodand 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 and the newest addition, Del Mar, opening at The Wharf Fall/Winter 2017. 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
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.
Jamie Morris, Assistant General Manager
Sharif Abdullaev, Restaurant Manager
Sharif's passion for hospitality started with helping his parents and relatives hosting many large traditional family events since he was 10, growing up in the small Central Asian country of Tajikistan. For Sharif, it was always a great honor to have a guest at home.
His career path in hospitality service started in the U.S., at Spanish Las Tapas of Alexandria, Virginia. After 3 years he continued to develop his experience working as a Captain in the Italian power houses of Galileo and Teatro Goldoni. Even though Sharif always loved working as a Captain, he always knew he could contribute more as a front of house manager. Nothing gives Sharif greater pleasure than recognizing a repeat guest, making a first time diner a regular, learning guests' preferences, making guests feel at home and ensuring their return. After two years as Captain at Fiola, his dream came true - he was promoted to Restaurant Manager. Sharif is delighted to now be part of the team at Fiola Mare.
Christopher Van Jura, Restaurant Manager
Christopher is beyond proud to join the Fiola Mare team after spending the past few years managing Del Frisco's Double Eagle Steakhouse in Philadelphia. A native of Northern New Jersey, he cut his teeth in the restaurant industry as a bus boy in Danbury, Connecticut while attending Western Connecticut State University. While earning his degree in Theater Arts, he dreamt of success on the stage -- never imagining his stage would ultimately be the Restaurant Floor. He spent some time as a formagier at Visentini Brothers in Lodi, NJ - a fine salumeria. After several years working in hospitality in Hoboken and Jersey City, NJ (Amanda's Restaurant, The Lighthorse Tavern, Bin 14) he ventured to Philadelphia. Currently he is pursuing his Level 2 CMS certification but more notably, warmly welcoming our fantastic guests to Fiola Mare.
Andrea Ferlito, Restaurant Manager
Cesar Varela, Cellar Master
César left his coastal home of Trujillo, Peru, and moved to the United States at the age of 18 to pursue work and educational opportunities. He entered the hospitality industry as a Busser at Charlie Palmer Steak, where be worked his way up to Server Captain. It was at Charlie Palmer Steak that his passion for wine grew, and he became a Certified Sommelier in 2009. He is a Certified Specialist of Wine and a Certified Spanish Wine Educator. César has worked as a Wine Sales Consultant with Washburn Wine Co. Cesar was integral to developing wine programs as a Sommelier at Agora, Veritas wine bar, and Osteria Morini. Prior to joining the team at Fabio Trabocchi Restaurants, he served as Wine Director at Del Campo restaurant.
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.
Brandon Anderson, Sommelier
Born and raised in Philadelphia, Brandon began career in hospitality at the age of 14 in an Italian restaurant, admiring the sense of warmth exhibited towards guests. During his undergraduate studies at Boston's Northeastern University, Brandon spent seven months in Florence, Italy, which were instrumental in piquing his interest in wine. Upon returning to Boston, Brandon decided to uproot his graduate school plans in favor of pursuing his passion of becoming a sommelier. While working at Boston's acclaimed L'Espalier and subsequently at Meritage in the Forbes’ 5 Star Boston Harbor Hotel and Barbara Lynch’s No. 9 Park, he furthered his approach towards fine service while working with an Old World-centric wine programs. Brandon is a Certified Sommelier with the Court of Master Sommeliers preparing for the Advanced designation. New to Washington D.C., Brandon brings sincere hospitality while helping guests explore the world of food and beverage. Apart from wine, Brandon loves the equally enigmatic world of amaro, cooking, live music, and exploring the great outdoors.
Kevin Chung, Sommelier
Mattia Bertuzzo, Sommelier