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America's Best New Chefs
2002

Fabio Trabocchi

Four Seasons Restaurant
99 East 52nd St.
New York, New York
212-754-9494

19 Recipes by Fabio Trabocchi

Where are they now?

In 2006, Trabocchi won the James Beard Foundation award for Best Chef in the Mid-Atlantic region. He published his first cookbook, Cucina of Le Marche, which was chosen as one of Food & Wine’s best cookbooks of 2007. In August 2007 he left McLean, Virginia’s Maestro to reopen Fiamma in New York City. After Fiamma closed in early 2009, Trabocchi resurfaced at the Four Seasons in New York City in the fall of the same year.

Won Best New Chef at: Maestro, McLean, VA


2002 Best New Chef Award Profile
Restaurant at the time of award
Maestro
Ritz-Carlton Tysons Corner, 1700 Tysons Blvd.
McLean, Virginia
703-821-1515

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."


Featured Best New Chef Recipe

Chilled Capellini with Clams and Caviar

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