Marcello Fabbri

Chef Marcello Fabbri's culinary philosophy is a masterful fusion of his deep Italian heritage with a sophisticated modern sensibility, deeply rooted in the Thuringian region he now calls home. His core ethos centers on elevating the "Grundprodukt" (basic ingredient) to the forefront, believing that a dish must be simple in its essence, allowing the inherent quality of the ingredients to shine with minimal extraneous influences. He emphasizes that authenticity and mastery in one's chosen culinary identity are paramount, a principle he upholds by steadfastly crafting Italian-inspired cuisine, even while drawing inspiration from diverse global traditions. Ingredient sourcing is critical to Fabbri's approach. He champions the use of Mediterranean and regional products, often incorporating produce directly from his own vegetable garden. He notes the significant improvement in the quality of Thuringian regional products over the decades, particularly for meat and fish, and actively integrates them into his seasonal menus. His commitment to quality also extends to ethical sourcing, such as procuring fish like sepia and calamari exclusively from European waters, drawing a direct line to his childhood memories of the Rimini fishing port. Fabbri’s vision is one of constant evolution within his established framework. His five-course menus at The First are dynamic, changing every 4-6 weeks based on seasonal availability and collaboration with his young team. While open to accommodating dietary needs, he insists on prior notice to ensure he can thoughtfully adapt without compromising the dish's quality or integrity. This disciplined yet inspired approach ensures a "surprising flavour experience" for connoisseurs, presenting a refined Italian-contemporary cuisine that honors tradition while embracing modernity. Chef Marcello Fabbri's signature approach is characterized by a refined blend of Italian culinary classicism and modern interpretive artistry, executed with technical precision in an open "show kitchen" setting at The First. His methodology prioritizes the integrity of the core ingredient, seeking to present it simply yet elegantly, avoiding unnecessary complexities. This translates into consistently surprising flavor experiences within his five-course menus, which are meticulously crafted and evolve every 4-6 weeks to reflect seasonality. Technically, Fabbri is a master of flavor harmony and intricate preparation, as seen in his emphasis on "finely tuned sauces" and his adept handling of challenging ingredients like Buddhas Hand, which undergoes an elaborate process to unlock its unique aromatic qualities. His pasta creations are particularly renowned, showcasing his command of Italian traditions. Plating is an extension of his philosophy, ensuring that while the dish's core is simple, its presentation is artful, creating a "gastronomic experience." He encourages interaction, often explaining the nuances of his dishes directly to guests, demystifying the complexity behind the apparent simplicity. Among his most legendary signature dishes, the Michelin Guide highlights his "nettle cappelletti with a nutty brown butter foam and aromatic morels," celebrated for its exquisite pasta and sophisticated flavor profile. Other notable creations include "Capeletti with Ricotta, Purple Potato Cream and Crumble, Lavender, Chanterelles, and Goat Cheese Cream," demonstrating his innovative use of color and seasonal ingredients. His intricate "Perlhuhn" (guinea fowl) dish, featuring crispy deboned thigh, breast, liver terrine, various zucchini preparations, pesto, and slices of Buddhas Hand enrobed in a powerful jus, exemplifies his technical mastery and dedication to elevating every component.

Career

• Cook at Caffee delle rose, Rimini
• Cook at Hotel des Alpes, Madonna di Campiglio
• Cook at Gualtiero Marchesi, Mailand
• Cook at Brunelleschi, Mailand
• Cook at Restaurant Galleria, München
• Cook at Locanda Piccolit, München
• Küchenchef at Restaurant Anna Amalia, Hotel Elephant, Weimar
• Küchendirektor at Hotel Elephant, Weimar
• Chef at Weinbar Weimar, Weimar
• Küchenchef at The First, Blankenhain