Fabrizio was born in the heart of the Adriatic coast of Venice, Italy where he began his culinary career. Growing up in Venice, Chef Aielli nurtured a fascination for cooking at his mother's stove. After working in Venice, he moved away to gain experience in some of the best restaurants and hotels around the world. He eventually returned home to become executive chef of the renowned Taverna la Fenice next to Venice's opera house. His years of practice included fine restaurants in Italy, the Caribbean and Washington, DC.

In 1995 Chef Aielli and his wife Ingrid opened their first restaurant in Washington DC. Goldoni in 1995 was followed by Osteria Goldoni in 1998, and finally Teatro Goldoni in 1999. The latter was acclaimed as one of the best new restaurants in the country by Esquire magazine; and Gourmet magazine named Teatro Goldoni as one of the top twenty restaurants in Washington DC. Teatro Goldoni also was recognized by the Washington Post, Washingtonian Magazine, and Food & Wine Magazine. Teatro Goldoni was a recipient of the prestigious AAA Five Diamond Award and Diroma Award.

In 2007 Fabrizio and Ingrid moved permanently to Naples seeking a location for their next restaurant. Sea Salt opened in November of 2008 to high praise including Esquire Magazine's Best New Restaurant.

Chef Aielli launched Barbatella in 2012, a Spirited Italian Trattoria just steps away from Sea Salt on picturesque Third Street South. The popular trattoria highlights Chef Fabrizio's favorite classic Italian dishes. In 2015, Sea Salt St Pete opened in downtown St Petersburg featuring the same fresh ingredients and menu popular at their Naples’ location.
After establishing Sea Salt and Barbatella in the culinary landscape of Naples, Chef Aielli opened Dorona in 2018. This modern Italian Steakhouse features the finest custom cuts of beef available from select farms and also gives the dining experience an Italian touch through signature dishes and ingredients from the his homeland.

Chef Aielli's latest addition to his restaurant group is Grappino which opened in December of 2019. Chef Aielli's Venetian roots inspired the menu and wide array of Grappa.

The Culinary & Hospitality Education Foundation announced Chef Fabrizio as honoree of the year 2018 for his "Venetian World" cuisine representing an imaginative combination of centuries of tradition coupled with current international influences.

As co-owner with her husband Chef Fabrizio Aielli, Ingrid Aielli is responsible for business operations and marketing. Ingrid is the force behind the corporate brand, and her philanthropic involvement has given the Aielli Group a solid reputation as a strong supporter of the community and many local charities. She has been recognized by several organizations for her outstanding involvement including major local publications like Naples Illustrated, Gulfshore Life Magazine and Gulfshore Business.

The couple's culinary journey started in the 90s in Washington D.C., establishing three highly acclaimed restaurants that were known for fine cuisine and stellar guest experiences. Their restaurants were frequently patronized by political, diplomatic, and celebrity clients from around the world.

After almost two successful decades in the D.C. area, the Aiellis decided to change the scenery and in 2008 they opened Sea Salt in Naples. Sea Salt's success encouraged them to expand and resulted in the addition of Barbatella, Dorona, Grappino and Sea Salt St. Pete.

Ingrid’s management skills and social acumen are a major key to the success of the Aielli Group. Ingrid oversees her management team and restaurants' operations along with her more public role as an active member of the Naples philanthropic community.

Her philanthropic engagements include board memberships on various charities like Youth Haven as well as organizing charity events which have benefited over 50 charities in Southwest Florida. In the past decade, the Aielli Group’s auction items helped to collect over $1million in donations, all benefiting the children in Collier County. Furthermore, Ingrid Aielli chaired Youth Haven's Starry Nights Gala 2022, raising over $1.5 million.

ACCOLADES AND HONORS:

• 2001 Women of the Year Leukemia and Lymphoma Society (DC)
 2011 Glass Slipper Recipient by Champions of Learning
• 2016 Leading Lady (Naples Illustrated)

• 2016 Woman of the Year (Gulfshore Life)
• 2019 Champions (Champions of learning)
• 2019 Honoree of the United Arts Council
• 2021 Naples First Ladies of Food by Naples illustrated
• 2022 Women in Business 2022 by Gulfshore Business Magazine
• 2022 Business Hall of Fame inductee by Junior Achievement of SWFL
• 2022 Woman of Initiative by Women's Foundation of Collier County

CURRENT BOARD MEMBER ACTIVITIES:

• Co-Chair of the Nane Kimijan Memorial Scholarship Fund (in memory of her late brother)
• Board Member and Vice Conseiller Culinary of La Chaine des Rotisseurs
• Board Member of Gulfshore Life Magazine
• Board Member of Youth Haven
• Ingrid and Fabrizio’s partnership and philanthropic endeavors in Southwest Florida are important to them. The hundreds of jobs they create along with their unwavering support of many charitable organizations demonstrate their commitment to the community.

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Chief Operating Officer of the Aielli Group, Lili handles the administrative & financials for the company. Born and raised in Naples, Lili received her degree from Florida Atlantic University and settled back in Naples. She partnered with Fabrizio and Ingrid Aielli to open Sea Salt in 2008.

Lili is active in many organizations and charities in the Naples area. Currently, she is president of the Training Kids Foundation and co-chair of the Nane Kimijan Scholarship Fund. She was recognized as one of Naples Illustrated's "Leading Ladies" in 2013 and a Glass Slipper recipient from Champions of Learning in 2019.

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As Corporate Chef, Chef Jason Goddard oversees the Aielli Group's culinary teams at Sea Salt, Barbatella, Dorona and Grappino in Naples and Sea Salt in St. Pete. His talent and leadership have helped the restaurants to become an integral part of the vibrant culinary scene in Southwest Florida, with many awards to its credit.

Chef Jason grew up on a small sustainable farm in Iowa which grew produce for the family table and local farmers’ markets. At an early age, he cooked alongside local chefs and butchers before embarking on a professional career. He fine-tuned his craft working for caterers, high-volume restaurants, and organic cafes. After years of real-world experience, he joined the opening team at Sea Salt. Under the guidance of Chef Fabrizio Aielli, his creative talents have been nurtured and have led to his current position working alongside his mentor.

It took one sip of Nicolas Joly’s Coulée de Serrant to romance Liset Zelaya into the world of wine.  She brings a passion for sharing the wines of the world and the culture behind them.  Her credentials include Certified Sommelier by the Master Court of Sommeliers and  Certified Specialist of Wine through the Society of Wine Educators.

Liset believes in education through experience.  Books teach us theory, however, to drink wine where it was made, with the foods of the region and the people who made it brings an aspect few have the opportunity to experience.  She encourages learning opportunities for Sea Salt’s patrons by organizing wine seminars and pairings with winemakers and winery owners from around the world.  Creating an experience for our guests is what drives her.

She maintains an award-winning wine list that includes high-end and hard-to-find wines along with a focus on mixology and craft spirits.  Her passion for pairing food and wine is complemented by taking the fear out of wine selection for patrons. Working closely with Chef Fabrizio Aielli, she fashions an ever-changing list that compliments and challenges the intricacies of his menu.