Restaurant Fabio Trabocchi Rising Chefs 2004 Restaurants Reviews

RISING CHEFS 2004

Age: 30
Home Town: Osino, Italy
Favorite Ingredients: pumpkin, parsnips, chestnuts, game meat and oysters in fall
Signature Dish: casserole of sautéed porcini, chanterelle and morel mushrooms with artisan foie gras, polenta Bergamasca and Barbera-honey reduction
Mentor: his father

This young native of Italy's Marche region was already a legend before he opened Maestro at The Ritz-Carlton, Tysons Corner three and a half years ago. The hotel signed him fresh off top spots in London (Grissini, Floriana) and let him design his own kitchen. Fabio started his culinary education as a kid, when his dad allowed him to pick the choicest pieces at the butcher, the freshest fish, and the most fragrant loafs. At the age of 18 he was in charge of the top rated Italian restaurant Navalge Moena. Today, the "maestro" takes La Tradizione to L'Evoluzione, meaning he takes Italian regional cuisine and makes it his unique own. We've been watching this wunderkind for a while and he's truly at the top of his game. Check out his roasted turbot smoked in hay or clay pot slow cooked leg of goat with Fregola Sarda and fava beans.

Maestro

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