Executive Chef Massimo Fabbri grew up in Monsummano Terme, 30 miles northwest of Florence, Italy. As a boy, he aspired to be a chef, enrolling himself at the age of 14 at the hotel school at the Alberghiere F. Martini (famously located in nearby Montecatini Terme). Within a year, Fabbri was working at the four-star Parma & Oriente Hotel. After graduation, Fabbri accepted a position in London at the Tuscan restaurant L’Ombrello, where he discovered his passion for sharing his culture and cuisine.
In 2001, Fabbri fulfilled another dream when he moved to America, immediately joining Ristorante Tosca’s current managing partner, Paolo Sacco, at Terrazza in Washington, DC. When Sacco opened Tosca later that year, Fabbri followed him, gaining appreciation for simple, yet elegant, dishes crafted from locally grown products. While his time at Tosca afforded Fabbri new perspectives on food, Fabbri returned for a while to his native Italy in 2002.
For almost two years, he delighted patrons in several upscale hotels in Montecatini Terme, as well as in villas in Florence, with his Tuscan specialties. Fortunately for Tosca, Fabbri returned to Washington in 2004. Enthused by his time in Italy, he re-dedicated himself to Tosca’s kitchen and clientele, enhancing Tosca’s reputation as one of the most prestigious restaurants in our nation’s capital. From 2008-2016, Fabbri and Sacco also partnered together to open and run the popular Ristorante Posto in DC’s Logan Circle neighborhood, which specialized in wood-fired pizza and casual Italian cuisine.
This newest chapter is the culmination of Chef Fabbri’s dedication and love for his craft thus far. And San Lorenzo is just the beginning…