Born and raised in Trieste, Italy Chef Fabio Flagiello expressed interest in preparing and experimenting with food at an early age which led him to culinary school, then a position as sous chef at the famed Danieli Hotel in Venice, Italy. Years later, he moved to Paris, France to attended Ecole Lenotre’s intensive program in fine pastry, catering and French traditional cooking.
In Paris, Fabio expanded his knowledge of Nouvelle French Cuisine at Troi Grois in Roanne, and as the executive chef of Pastavino Ristorante. Fabio moved to the United States to open a Pastavino in Boston, then moved to Los Angeles, eventually becoming executive chef at Chianti Cucina on Melrose Avenue. He is the former owner of Fabio Trattoria and Fabio Ristorante & Café in Venice Beach. He was called upon to act as a film consultant for roles requiring culinary technique, including Tony Shalhoub’s character “Primo” in the 1996 movie “Big Night.”
In 2002, Fabio moved to San Francisco to work with Il Fornaio Ristorante e Gastronomia, where he acted as executive chef. In 2006, he opened Risibisi Restaurant and Wine Bar in Petaluma, California and was awarded one of the Michelin Guide’s Top 50 Restaurants in the San Francisco Bay Area its first year.
