By: Allison Strasius By: Allison Strasius | August 2, 2022 | Food & Drink People Community
The St. Regis Residences, Miami just gained an exciting addition to its culinary and beverage operations: acclaimed Michelin Star Chef Fabio Trabocchi will lead the experiences and will soon unveil a highly-anticipated restaurant concept as well.
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"It's incredibly exciting to welcome Chef Trabocchi to the team. Chef’s track record speaks for itself and we’re confident his expertise will help us create an experience that is second to none,” said Nelson Stabile, principal and co-founder of Integra, one of the developers of the residences. “The St. Regis name is synonymous with thoughtful, bespoke experiences, and we will settle for nothing less as we work to surpass even the loftiest expectations of our buyers and their guests."
So far, The Residences have accomplished an impressive $460 million in sales from the high demand for its bayfront-facing units. Luxurious amenities provided for residents include a holistic wellness center, yoga studio, cognac room, 31st floor sky bar/lounge, lap pool, relaxation area, St. Regis drawing room and butler service. Rockwell Group is behind the magnificent interior design, balancing Streamline Moderne-inspired geometry and the natural landscape of Biscayne Bay. The nautical architecture, designed by Robert A.M. Stern Architects (RAMSA), featured throughout the towers carefully channels the historic St. Regis brand and intertwines it with Miami's unique setting; the unique culinary concepts offered by Chef Trabocchi will achieve the same effect.
As the CEO and Founder of Fabio Trabocchi Restaurants, Chef Trabocchi possesses an extraordinary portfolio of projects and awards from his 20+ years of culinary expertise. His Fiola Restaurant recently earned a Michelin star for the fifth consecutive year. Chef Trabocchi has achieved numerous accolades including being named the Best Chef, Mid-Atlantic by The James Beard Foundation as well as one of the Best New American Chefs by Food & Wine Magazine.
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Where do you find your inspiration?
Chef Trabocchi: I inherited my love for food from my father, Giuseppe Trabocchi. Our family hails from Le Marche, a lesser-known region of Italy where a dizzying variety of seafood informs the menus, along with ingredients sourced from the nearby rolling hills that are rich in wheat and farro, seasonal fruits, vegetables and herbs. This is where you find pigs, chickens, turkeys, ducks and cattle grazing on grains and grasses. It’s where my father sourced his food and taught me an appreciation for farming and using local ingredients.
With that foundation of farming and seasonality in place, I pursued a formal culinary education at the Istituto Alberghiero Panzini in Senigallia, Italy. Soon afterwards, I earned an apprenticeship with 3-Michelin star chef Gualtiero Marchesi, considered to be the founder of modern Italian cuisine. My approach to cooking evolved over the next few years as I traveled and worked in acclaimed restaurants in London and Moscow, and throughout Italy and Spain. I even experimented with presenting two takes on Italian cuisine at the Ritz Carlton’s restaurant Maestro in Tyson’s Corner, Virginia: La Tradizione, my version of traditional regional Italian dishes, and L’Evoluzione, my ultra-modern spin on Italian cuisine.
Since then, I have focused on opening several restaurants in the Washington, D.C. area, Miami, FL, and Venice, Italy. My inspiration always hails from my childhood experiences and travels throughout Europe as a young adult. However, it also continues to evolve as I work with such a talented team of chefs and managers, who are constantly energizing me and bringing me new ideas to think about and consider for future projects.
What has made you the proudest during your career?
Chef Trabocchi: I felt a great deal of accomplishment when we opened my flagship restaurant, Fiola, in Washington, D.C. in 2010 after a somewhat challenging period of being in New York during the recession. It was an immediate success and a confirmation that passion, hard work, and dedication can result in success. I also felt very proud when Fiola earned a MICHELIN STAR several years later and has retained that star for five consecutive years.
What are the core values of the Trabocchi brand?
Chef Trabocchi: Simplicity, seasonality, respect for the land, and nostalgia are all at the heart of Italian cuisine and behind the Trabocchi brand. I believe in sophisticated and simple cooking that focuses on very few ingredients where you can taste each ingredient in every bite. These dishes highlight the finest ingredients and require research, relationships, and constant practice. They must remain authentic and grounded and be presented in a sophisticated and beautiful way, while still making the consumer feel relaxed and happy.
The Trabocchi brand is also about providing an educated and professional service culture that leads our diners through an overall culinary “experience.” This allows them to not only enjoy delicious food, wine, and cocktails, but also learn about the unique and often boutique stories associated with the people who provide the ingredients that our team uses to make them.
What can guests expect from the experience you will provide at the St. Regis Residences?
Chef Trabocchi: We believe in delivering an overall culinary “experience” to the guests of the St. Regis Residences. It’s about the greeting when you walk in the door and the theatrical experience before you head to the table. It’s about having your staff help the guest to “step into” a culinary experience- and walk them through what they are eating. It’s about learning more about the producer who created the wine that you ordered with your meal and understanding what they did to make the product what it is. It is about introducing a cocktail culture and the craft that goes into not only producing the best spirits, but also the culture of creating amazing drinks from those spirits by using local and regional ingredients. Of course, it is also about introducing local and regional ingredients through our dishes to be as sustainable as we can. We want the guests at St. Regis Residences to know that we are sourcing from farmers, cheese producers, and other purveyors who are ethical and respectful to the earth and the environment.
Is there anything you can divulge about the restaurant concept?
Chef Trabocchi: It is still a work in progress but will take a great deal of inspiration from our Mediterranean roots. Due to its location, there will also be traces of our Georgetown Waterfront Fiola Mare restaurant and of course we will feature seasonal, healthy ingredients with special focus on stunning seafood.
What will set it apart from other dining experiences?
Chef Trabocchi: Our concept will celebrate the experience of fine dining that is valued by many just like other art forms like high fashion, music, and fine arts. However, it will feel like a comfortable luxury that looks to the past but also to the future and is open to evolving with time. Our dining experience will feel “individual” with an attention to detail and craftsmanship in everything that we do. Italians are known for their culture of craftsmanship and creating products that feel special and comfortable, while standing the test of time. The culinary concept at St. Regis Residences will do just that.
For more information, please contact [email protected] or visit the website.
Photography by: Courtesy St. Regis Residences Miami