This week, the Four Seasons Restaurant named New York Times starred Fabio Trabocchi as executive chef. Trabocchi was most recently the executive chef of Fiamma, where The New York Times awarded him three-stars. He has cooked in Milan, Moscow, Marbella and Washington, DC.
“After almost a year of celebrating The Four Seasons’ 50 year history, we’re excited to reveal our delicious future,” said co-owner Julian Niccolini.
“Chef Trabocchi offers the perfect ingredients we need to serve our guests,” added co-owner Alex von Bidder. “He’s smart, creative and sophisticated. And his spectacular food is an innovative celebration of the local, seasonal ingredients that have always been part of the Four Seasons’ history.”
Shortly after he moved to New York, Chef Trabocchi impressed the critics as an internationalist with a melting-pot approach to ingredients and cooking styles – both in re-imagining classics and in creating inventive new dishes.
Prior to moving to New York to run the Fiamma kitchen, Trabocchi was executive chef of Maestro, a Washington Post four-star restaurant. He won a James Beard Foundation Best Chef Mid Atlantic award in 2006, and in 2002 was named one of Food & Wine magazine’s “America’s Best New Chefs.”
Chef Trabocchi will begin his work at the Four Seasons next week. His first menus will make their debut later this autumn.
“Since I was a young chef, I have always admired this legendary restaurant from afar,” said Fabio Trabocchi. “Today it is a great honor to be a part of it.”
“We’re thrilled to welcome Fabio and look forward to sharing his genius with our guests,” said Niccolini who understands how respected Chef Trabocchi among New York City chefs.
“Fabio’s culinary roots will blend perfectly with Alex, Julian and the incredible legacy The Four Seasons maintains in New York City,” offered legendary Chef Daniel Boulud. “While Fabio Trabocchi is grounded in a rich European tradition, his imagination and creativity make him one of the best rising chef in America today.”
The Four Seasons serves locally grown American food and is credited with introducing seasonally changing menus to the US. It is the first luxury restaurant to celebrate American cuisine and the first to write its menus in English. It is also the first East Coast restaurant to serve California wines.