Chef Fabrizio Aielli is the culinary mind behind the Aielli Group, bringing a lifelong dedication to Italian tradition, global technique, and ingredient-driven cooking to each of the group’s restaurants. Born and raised in Venice, Italy, his passion for food began early, inspired by time spent in his mother’s kitchen and shaped by the rich culinary heritage of his hometown.

After gaining experience in acclaimed restaurants and hotels throughout Europe, the Caribbean, and the United States, Chef Aielli returned to Venice to serve as Executive Chef of Taverna la Fenice, located beside the city’s famed opera house. In the mid-1990s, he and his wife Ingrid established a celebrated restaurant group in Washington, D.C., earning national recognition for cuisine, service, and innovation.

In 2008, the Aiellis brought their vision to Naples, Florida, opening Sea Salt and laying the foundation for what would become the Aielli Group. Under Chef Aielli’s culinary leadership, the group expanded to include Barbatella, Grappino and the Bakery at Grappino—each reflecting his belief that great dining is rooted in authenticity, sustainability, and respect for ingredients.

Chef Aielli’s cooking philosophy blends centuries-old Italian tradition with modern international influences, earning him numerous industry honors and continued recognition for excellence. Equally important to him is sustainability and transparency—ensuring guests understand where their food comes from and how it is sourced.

Together with Ingrid, Chef Aielli is deeply committed to Southwest Florida, supporting local charities and community initiatives through both philanthropy and hospitality. For him, cooking is not only a craft, but a way to create meaningful connections—between cultures, communities, and the table.

As Co-Owner of the Aielli Group, Ingrid Aielli oversees business operations, brand strategy, and guest experience across the company’s restaurant portfolio. Working alongside her husband, Chef Fabrizio Aielli, Ingrid plays a central role in shaping the culture, vision, and standards that define each Aielli Group concept.

After building a successful restaurant career in Washington, D.C.—where their restaurants were known for refined cuisine and exceptional service—the Aiellis chose Naples, Florida, as the next chapter of their journey. The opening of Sea Salt in 2008 marked the beginning of what would become the Aielli Group, now home to Sea Salt, Barbatella, Grappino, and the Bakery at Grappino.

Beyond operations and brand leadership, Ingrid is widely recognized for her deep commitment to the Southwest Florida community. Her philanthropic involvement has helped establish the Aielli Group as a trusted supporter of local charities and cultural organizations. Over the past decade, the group’s charitable initiatives and auction contributions have helped generate more than $1 million in donations benefiting children and families in Collier County.

Ingrid currently serves on multiple nonprofit and cultural boards and remains actively involved in initiatives supporting education, children’s welfare, the arts, and community enrichment. Her leadership is grounded in the belief that hospitality extends beyond the restaurant walls—creating meaningful impact through service, generosity, and long-term community partnerships.

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, and Grappino in Naples. 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.