Chef Fabio Flagiello was born and raised in Trieste, Italy.  An early interest in preparing and experimenting with food led him to begin culinary school in his hometown, then to work at the famed Danieli Hotel in Venice, Italy, as a sous chef.  Years later, he moved to Paris, France to work for Pastavino Ristorante and then attended Ecole Lenotre’s intensive program in fine pastry, catering and French traditional cooking.  Flagiello expanded his knowledge of Nouvelle French Cuisine at Troi Grois in Roanne, France.

As executive chef of Pastavino Ristorante, Flagiello moved to the United
States to open a new location in Boston.  Soon after, he 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. During his tenure in Los Angeles, 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 addition, Flagiello catered events and taught classes for Hollywood personalities. 

He moved to the San Francisco Bay Area in 2002 to work with Il Fornaio Ristorante e Gastronomia, where he acted as executive chef until 2005.

In 2006, Flagiello opened Risibisi Restaurant and Wine Bar in Petaluma, California.  In the first year, the restaurant entered the Michelin Guide as top 50 gourmand restaurant in the Bay area.  

Flagiello’s cooking is strongly influenced by this region of Italy as that is where he is from and first began his culinary exploration.  He is a triathlete and Iron Man competitor, and as such is interested in finding the balance between both great tasting and healthful meals.