Fabio Trabocchi is a name you've likely heard before—the Italian-born chef, who studied at the Istituto Alberghiero Panzine in Senigallia, honed his technique in five-star hotels and Michelin-starred restaurants around Europe, like Ristorante Gualtiero Marchesi, Byblos in Rimini, and London's Floriana and Grissini, before coming to the States to open a fine dining concept, Maestro, at a Ritz-Carlton in Virginia.

A slew of awards followed, from Food & Wine's Best New Chef to Chef of the Year by the Restaurant Association of Metropolitan Washington, and a James Beard Award for Best Chef Mid-Atlantic.

Eventually Trabocchi left Washington for a job at NYC's Fiamma, where he earned three stars in The New York Times, and a Michelin star. But D.C. called again, and this time Trabocchi came back to open his own place, an upscale, modern trattoria beloved as much for the lobster ravioli as for the negronis and power dining lunches. 

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Source: http://www.cntraveler.com