Award-winning chef and restaurateur Fabio Trabocchi is taking over operation of the fine-dining restaurant at the five-star JW Mariott Venice Resort & Spa.

The reinvented restaurant—Fiola at Dopolavoro Venezia—will open in April 2019 at the property, which is located on Venice’s private island, Isola delle Rose.

“We are delighted to welcome Fabio Trabocchi to JW Marriott Venice Resort & Spa and are excited to lead our guests through a dynamic culinary journey with the unveiling of Fiola at Dopolavoro Venezia,” said Mitzi Gaskins, vice-president and global brand leader, JW Marriott. “Fiola at Dopolavoro Venezia will feature a vibrant menu thoughtfully curated by Trabocchi, with cuisines deeply rooted in traditional flavours from Italy and the Adriatic.”

Venetian Cuisine with a Modern Twist

A James Beard award-winner, Trabocchi built his career working at restaurants and hotels outside of his native Italy. Today, he manages a portfolio of restaurants in the United States with his wife and business partner, Maria Font Trabocchi. Their restaurant group includes the Michelin-starred Fiola DC as well as Fiola Mare, Fiola Miami, Sfoglina Pasta House, and Del Mar.

“The debut of Fiola at Dopolavoro Venezia is a significant milestone as it marks Fiola’s expansion internationally in the most magical city I know, as well a personal homecoming as I announce my return to Italy after so many years abroad,” said Trabocchi. “We look forward to another exciting chapter for Fiola and are eager to offer the discerning guests at JW Marriott Venice Resort & Spa signature dishes that incorporate local Venetian flare. Our menu was inspired by the city’s romantic atmosphere and we are thrilled to open the doors to our newest location.”

Trabocchi will be giving traditional Venetian cuisine a modern twist at the restaurant. Ingredients for the menu, which will change daily, will be sourced from Venice’s famous Rialto Market and the Adriatic Sea as well as from the private island’s own vegetable garden and olive grove.

Guests can anticipate dishes such as Fiola Lobster Ravioli, Bassano White Asparagus and Caviar, Foie Gras alla Veneziana, Moeche col pien (soft-shell crabs from the Venetian lagoon), Venetian Style Tuna Crudo, Vanilla Fried Pastry Cream and Corbezzolo Honey, and classic Venetian cicchetti (local bites).

JW Marriott Venice Resort & Spa

Opened in 2015 after a refined restoration by award-winning architect Matteo Thun, the 266-key property has four restaurants and four bars offering international cuisine. Other amenities include:

• GOCO Spa (the largest spa in Venice);
• a church;
• a rooftop lounge area with pool and view over Venice;
• garden terraces;
• 12,000 square feet of indoor meeting space;
• and the Sapori Cooking Academy.