Fabio Trabocchi
Why Because his menu pits Italian classics against more progressive interpretations—and both sides win.
Born Osimo, Italy, 1974.
Education Istituto Alberghiero Panzini, Senigallia, Italy.
Experience Floriana and Grissini, London; Bice restaurants, Marbella, Spain, and Washington, D.C.
Where he would eat on a $1,000 budget Alain Ducasse's restaurants in Paris or Monte Carlo. "Ducasse is our leader in terms of what a chef can achieve in the 21st century."
Where he would eat on a $10 budget "I would give it to my wife and she would make a Spanish tortilla—the best one in the world."
Bedside reading De Re Coquinaria by Marcus Gavius Apicius, a Roman merchant and gourmet in the first century A.D. "It's surprising to learn that ancient Romans were eating foie gras with figs—stuff we eat today."
Biggest culinary influence The Marches region of Italy, where he grew up. "We have the sea in front of us and mountains in our backyard."
About his recipe To make sure the capellini with clams and caviar is perfect, Trabocchi suggests rolling the pasta in a towel after draining it. "That way, when you toss the pasta with the other ingredients, the dish won't end up watery."
Won Best New Chef at: Maestro, McLean, VA
- Porcini and Prosciutto Lasagne
- Roasted Root Vegetable Crostini with Basil Pesto
- Balsamic-Glazed Cipollini with Lemon and Bay Leaves
- Almond Cookies with Caramel Dipping Sauce
- Braised Veal Chops with Honey and Red Grapes
- Citrus-Marinated Pork Rib Roast
- Chicken Soup with Passatelli
- Celery Root and Mushroom Lasagna
- Lychee Panna Cotta with Sugared Basil Leaves
- Italian Trifle with Marsala Syrup
- Pan-Roasted Fingerling Potatoes with Pancetta
- Sautéed Rainbow Chard with Garlic and Lemon
- Arugula Salad with Prosciutto and Oyster Mushrooms
- Campofilone Pasta with Lobster and Tomato
- Beef Tenderloin Steaks with Fontina Fonduta
- Chilled Capellini with Clams and Caviar
- Chestnut Soup with Grappa Cream
- Fennel Gratin with Crispy Bread Crumb Topping
- Lamb Stew with Lemon
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