MICHAEL FUSANO, EXECUTIVE CHEF

Michael Fusano hails from Southern California. He was raised by an Italian father and French-Canadian mother who both appreciated wholesome food. In this home environment, Fusano learned that food was an expression of life and love which should be respected and honored. Playing beneath the olive orchards of his grandfather’s farm, he learned firsthand about diligence and the dedication that it requires to grow quality produce; nothing can be taking for granted. Inevitably, this would lay the foundation for his culinary career. Classically French trained at Le Cordon Bleu culinary school in Pasadena California in 2000, Fusano was tapped for his first opportunity as a cook, working for his early mentor Chef Robert Gadsby at Noe Restaurant in downtown Los Angeles. For the next seven years, he worked through the ranks opening two more restaurants for Gadsby in Houston, Texas and Chicago,Illinois, before eventually landing in Washington, DC to work for Enzo Fargione as chef de cuisine at Elisir. In 2015, he joined his more recent mentor Fabio Trabocchi at Casa Luca. Fusano went on to become the opening executive chef at Sfoglina in Washington in 2016, winning a Bib Gourmand from the esteemed Michelin guide. Then in 2019, he moved to Miami as a member of the opening team and the executive chef for Trabocchi’s new Fiola in Coral Gables, Florida. Fusano departed the Sunshine State during the pandemic in 2020 and spent the next six months working in Somalia, before returning to the national’s capital to join the Knightsbridge Group.

DINA MARTIRE, GENERAL MANAGER

Dina Martire is thrilled to continue her relationship with Knightsbridge Restaurant Group as general manager of Annabelle. A passionate hospitality veteran of the D.C. restaurant industry, Dina has led the service teams most recently of La Bise (Knightsbridge), Clyde’s Restaurant Group (The 1789 Restaurant), Passion Food Hospitality Group (DC Coast), and Knead Hospitality and Design (Succotash – Penn Quarter)

alison sachs, WINE DIRECTOR

Former chef and restaurant owner turned wine professional, brings with her over 40 years of experience in the culinary & wine industry. She has studied with the Wine and Spirits Educational Trust, and has partially completed her WSET Diploma, which precedes the MW certification.  After enjoying two decades in the business of wine, she has returned to service, where she delights in providing guests with gracious and genuine hospitality. Alison enjoys crafting an ever evolving wine list with selections that peak your curiosity, bottles that pair perfectly with Chef Michael’s dishes, and notable wineries to impress the most decerning connoisseur.

“I truly love this industry, there is no better feeling than being able to make my guests smile. To achieve that, there has to be a passion that puts service above all else and the teamwork required to make that magic happen in the dining room.”