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

Born in Pottsville, Pennsylvania, Joshua Zeman cumulates over 15 years of culinary experience. Since January 2015 until this day, he occupies the position of Executive Chef at Sea Salt Restaurant in Naples Florida helmed under the guidance of Chef/Proprietor Fabrizio Aielli. Between 2003 and 2004, Joshua Zeman had the opportunity to conduct an internship at Brass Pelican Restaurant at Registry Hotel Naples, Florida.

Quickly, he worked his way up through some prestigious establishments, notably as an executive sous chef at Chops City Grill in Bonita Springs, Florida where he learned to master his plating techniques. He deepened his knowledge of the culinary culture associated with the various wine regions during his four years at CRU Restaurant in Ft Myers, Florida and held the title chef de cuisine. He then became executive chef at Mereday's Fine Dining at Naples Bay Resort perfecting avant-garde cuisine techniques from 2013 to 2014. For over 7 years, he has been leading his team towards offering a new and audacious culinary experience to all at Sea Salt Restaurant in Naples, Florida.

During his tenure at Sea Salt Restaurant he has created menus for various events including wine dinners, donation events and chef’s table degustation menus. Josh has also coordinated events with renowned New York City celebrity chef Bill Telepan, Lysielle Cariot of Bleu Provence Naples, FL and Pasquale Palamaro, the executive chef of the 5-star hotel Albergo Regina Isabella, located on the Italian island of Ischia.

Chef Joshua Zeman holds a diploma from Le Cordon Bleu Institute of Culinary Arts in Pittsburgh 2003.

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Tanya has been in the restaurant business since she was 14 years old, and became a restaurateur when she opened her first Italian restaurant, Dolcetto Trattoria, in Washington D.C. at the age of 17. After three successful years, Tanya moved to Las Vegas to help open Chef Jean-Louis Palladin’s new restaurant. “Jean-Louis would always invite me to work events around the world which exposed me to many different personalities in the industry”, and ultimately led her to launch a career in restaurant event marketing and management in 2005. She worked for notable Chefs Roberto Donna and Jean-Louis Palladin before joining Fabrizio Aielli’s team in August of 2012, as general manager. Tanya oversees the day-to-day operations and management responsibilities for Sea Salt Restaurant.

Tanya is also dedicated to our community; she volunteers her to time to Boys & Girls Club; Share Our Strength; Three Square; Meals on Wheels; Opportunity Village; Chefs for Kids and March of Dimes.

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Steven Takats was born and raised in Budapest, Hungary, where his passion for wine and hospitality began at an early age. He spent his weekends and summers working at his family’s winery in the Etyek-Buda region, gaining hands-on experience in viticulture as well as wine and brandy production. These formative years laid the groundwork for a lifelong dedication to the craft.

At 17, Steven began working as a bartender, an experience that opened the door to the wider world of beverages and sparked a lasting curiosity for what he fondly calls “liquid gold.” He went on to build his career in Michelin-starred restaurants across Hungary, Qatar, and England, where he trained alongside Master Sommeliers at some of the world’s most prestigious establishments, including The Fat Duck. It was in these environments that he developed a deep appreciation for refined, intuitive service.

In 2014, Steven relocated to the United States, where he joined a private country club in Florida. There, he cultivated a strong respect for the traditions and standards that define club culture while continuing to refine his expertise. Over the years, he has contributed to both large-scale and boutique operations, always guided by his enduring passion for the beverage world in all its forms.

Working in the “New World” further expanded Steven’s perspective and knowledge. He has pursued advanced studies through the Court of Master Sommeliers and has played a key role in opening and developing restaurants and hotels across multiple states. He is particularly proud of his ability to build meaningful relationships with local distributors and to create thoughtful, sustainable beverage programs.

Among his career highlights, Steven managed the award-winning wine cellar at The Hermitage Inn in Vermont, featuring more than 700 labels. He also created the world’s first high-altitude Malbec tasting program at The Grand Bohemian in Charlotte, North Carolina, celebrating the work of what he calls “heroic winemakers.” These experiences continue to shape his adaptable approach and global perspective on hospitality.

In 2025, Steven joined Sea Salt as Sommelier, where he brings his international experience, deep knowledge, and passion for hospitality to curate an exceptional wine program and elevate the guest experience.

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