Our team will be led by Nicholas Stefanelli, a talented young chef who was formerly the chef de cuisine at Fiamma in New York. Stefanelli, a graduate of L’Academie de Cuisine in Gaithersburg, MD, is developing a delicious menu to showcase beautiful food with Italian flavors. His Italian culinary experience also includes working as chef de partie of Laboratorio del Galileo and serving as sous chef of Maestro, the former AAA Five Diamond, Mobil Four-Star Italian restaurant in McLean, Virginia.
Nicholas Stefanelli, Executive Chef
Maryland native Nicholas Stefanelli set his early sights on becoming a fashion designer intent on studying in Italy after graduating from high school in 1998. Instead, he fell in love with the foods of Italy while traveling extensively, appropriate given his Greek/Italian heritage, growing up with grandparents who raised their own produce and delighted in cooking and sharing experiences around the table.
To pursue his new dream, Stefanelli enrolled in L’Academie de Cuisine in Gaithersburg, MD, graduating in 2001 to enter an externship at Galileo restaurant in Washington, D.C. After a few short months, he quickly rose to chef de partie at Galileo, and then went on to become the chef de partie of Laboratorio del Galileo, a exclusive dining room with a completely open kitchen tucked in the back of Galileo, where he crafted twelve-course tasting menus for the restaurant’s guests.
Then in 2003, he accepted the position of chef de partie at Maestro, the AAA Five Diamond, Mobil Four-Star Italian restaurant in McLean, Virginia where he remained until 2007, moving up to the position of sous chef, responsible for assisting with menu research and development, plus the daily kitchen operations. Working under Maestro’s James Beard award-winning chef Fabio Trabocchi, Stefanelli cultivated a talent for cooking and expanded his knowledge of the nuances of Italian cuisine. Trabocchi taught Stefanelli everything from understanding the regional culinary traditions of Italy, to sourcing rare ingredients; knowledge that continues to serve him well today. An able young chef, Trabocchi proclaimed Stefanelli as a rising star in the industry and encouraged him to stage at Thomas Keller’s world renowned French Laundry in California, which he did in 2004.
After four years at Maestro, Stefanelli next followed his famous mentor to New York City in 2007, and he was promoted to chef de cuisine at Trabocchi’s Fiamma restaurant. Fiamma earned a three-star rating from the New York Times during his tenure in the kitchen, and Stefanelli was able to establish his own cooking style in the process, blending the culinary heritage of Italy with his own modern sensibilities, crafting his own unique brand of gourmet artistry.
Stefanelli returned to Washington in early 2008 to cook and eventually lead the kitchen at Mio Restaurant downtown. Then in July 2009, Ashok Bajaj tapped him as the new executive chef to help develop the menu for Bibiana at 1100 New York Avenue, NW which is scheduled to open in early September of 2009.
Michael King, General Manager/ Wine Director
With 13 years of restaurant experience, Michael King’s love of the hospitality industry and fine wine brought him to Bibiana in August 2011 when Ashok Bajaj tapped him as the new wine director. A native of Maryland and a 2003 graduate of Le Cordon Bleu Paris, he has spent time considerable time in France exploring notable vineyards and restaurants. Through his travels, he learned that the perfect dining experience is the marriage of flavors between the plate and the glass.
“You must do everything with love,” is a powerful mantra that King acquired from friend and mentor André Soltner, an internationally celebrated French author, and former chef-owner of New York City’s legendary French restaurant Lutèce. Michael stands by this life-changing phrase since the day he discovered his own passion for culinary exploration.
King began his career in kitchen as a chef in Frederick Maryland before heading to Europe. Upon his return to the USA, King spent time working in various notable hospitality establishments in the DC area including Tauraso’s Ristorante, The Crowne Plaza, and the Hilton. From December 2009 until June 2011, he served as the general manger, wine director and owner of Shab Row Bistro & Wine Bar in Frederick, Maryland before joining the Bibiana team.