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.

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Accolades and Honors:


2001 Women of the Year Leukemia and Lymphoma Society (DC)


2011 Glass Slipper Recipient by Champions of Learning


2016 Leading Lady by Naples Illustrated

2016 Woman of the Year by Gulfshore Life

2019 Champions by 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

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Current Board Member activities:‍

Board Member and Vice Conseiller Culinary of La Chaine des Rotisseurs

Advisory  Member of Gulfshore Life Magazine

Member of Foubdation Board of Youth Haven

Mario Mellusi was born and raised in Ischia, a beautiful island across the Amalfi coast in Italy. He began his hospitality career at a young age, working at his parent's restaurant in Ischia. At the age of 14, he decided to travel the world and began working at different seasonal restaurants around Europe, developing and honing his sense of the restaurant industry. In the course of his travels, he became fluent in five languages: French, Italian, English, Spanish, Neapolitan.

In his twenties, Mario decided to try his hand in America, and found a home at the illustrious Tiberio, the famed Washington DC palace of Italian haute cuisine. A six-month stay turned into six years as Tiberio rose in the estimation of Washington patrons to a level previously held only by the city's fine French restaurants.

In 1997 Mario worked with Chef Fabrizio Aielli to open the Venice-inspired Goldoni restaurant, (later Teatro Goldoni), one of the top three Italian restaurants in Washington DC. After opening Goldoni, Mario was recruited by the James Beard Awarded Chef Roberto Donna to work at his restaurant Galileo.

After 7 years at Galileo, Mario decided to join the Aielli group again to open a new restaurant in Naples, Florida. In 2011 Barbatella opened its doors for the first time and Mario has found a home. His son attended Naples High School and now plays Division 1 football for Clemson Tigers.

Mario's passion, aside from great food, is to share his experiences and expertise with his staff and young adults who aspire to careers in the culinary arts and hospitality. "I love what I do. Barbatella is my home."