Fabio Ugoletti

The Path

Regional Italian cooking is sharpened by place before it travels. Early Executive Chef work at Al Gallopapa in Castellina, in the Chianti region of Tuscany, Italy, gave Fabio Ugoletti a Tuscan setting defined by hills, vineyards, rustic traditions, and the grammar of that region’s cooking. The same career also moved through consultancy abroad: China; Poland; Sweden; Korea; United States; Lithuania. That work placed Italian cuisine in multiple markets and service cultures while keeping the question practical: what can adapt, and what must remain legible as Italian. Los Angeles added another register to that work. As Executive Chef at Cecconi's West Hollywood in West Hollywood, CA, US, Fabio Ugoletti worked in a dining city built on pace, recognition, and reinvention. The cooking continued to lean on clear Italian flavors while meeting the expectations of a major dining capital. Current Chef de Cuisine roles at n10 restaurant (since 2017) and mar'sel, Terranea Resort (since 2022) put the work into a coastal California context. The through-line is not departure from Italy but extension: Parma to Chianti, consulting across international kitchens, West Hollywood, and now the Pacific edge, where place is translated through season, technique, and restraint.

The Work Today

Refined coastal cuisine at mar'sel is built from seasonal ingredients, a Mediterranean frame, French culinary technique, Italian roots, and the California lifestyle. In Fabio Ugoletti’s present work, fresh seafood and pasta are named specialties, which gives the menu a clear center: coastal product handled through Italian grammar and supported by French technique. Tasting menus give that structure a sequence. Italian roots, coastal cuisine, and measured technique move course by course rather than as a single statement. Pasta carries the Italian cadence; seafood locates the cooking on the coast; French technique supplies the architecture underneath. The result stays within tradition while presenting it in a contemporary resort dining room. Dining-room language around the work is communal. Fabio Ugoletti has said: "It is going to be fun for us cooking together and we will build great memories with all the guests that will share this experience." The emphasis is on the kitchen as a shared service environment and on the meal as something made with guests present in the equation, not as an isolated act of execution. Flavor is also described as active rather than decorative. Fabio Ugoletti has said: "I am delighted to join the remarkable mar'sel team and to share my joy in stirring and exciting the senses through flavor." In that framing, flavor is the tool that gathers the room, connects the team’s work, and gives the meal its movement.

Signature

Signature dishes include Pranzo Toscano menu featuring crostini funghi. The signature is Tuscan in identity and direct in construction, the kind of dish that depends on ingredient handling rather than excess. Within Fabio Ugoletti’s broader cooking, it reads as method as much as memory: refinement beginning with a regional form, treated with care.

In Their Words “It is going to be fun for us cooking together and we will build great memories with all the guests that will share this experience.”

Acclaim

Fabio Ugoletti has received Michelin Guide: Michelin star. Recognition includes Michelin star.