Brinn Sinnott

Fiola Mare

Washington, DC

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Thursday, May 11 Embassy & Winemaker Dinner Series

Executive Chef Brinn Sinnott joined the team at Fiola Mare from the Starr Restaurant Organization, where he was part of the opening team of Le Diplomate as Chef de Cuisine. A native of the DC metro area, Chef Brinn found his calling for the kitchen while working at a small Italian restaurant in the Shenandoah Valley during breaks from college.

Upon graduating from Franklin & Marshall College with a degree in art history, Chef Brinn followed his passion for cooking to Philadelphia. There he worked under legendary Chef Jean-Marie Lacroix at the Fountain at the Four Seasons Hotel and subsequently at Lacroix at the Rittenhouse Hotel, considered to be some of the finest tables in the United States.

Before joining Starr Restaurant Organization, his culinary journey through Philadelphia included serving as chef de cuisine of Amada and executive chef of the progressive farm-to-table restaurant, Noble American Cookery. There Chef Brinn applied his classical training to create highly seasonal and local cuisine, making use of the restaurant’s rooftop garden.