Ingrid and Chef Fabrizio Aielli
Owners, Restauranteurs & Philanthropists
We believe that Quality, Freshness, and Purity paired with genuine hospitality are the foundation of an excellent dining experience. We are passionate about not only knowing each ingredient and its origin but also educating our guests on the importance of sustainability. When you dine with us you will taste our love for food and experience that we care for you. From the kitchen staff, over the server to the general manager - we are dedicated to providing you the dining experience you deserve.
Mario Mellusi, General Manager
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."
Jason Goddard, Corporate Chef
As Corporate Chef, Chef Jason Goddard oversees the Aielli Group's culinary teams at Sea Salt, Barbatella, Dorona and Grappino in Naples and Sea Salt in St. Pete. 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.