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Schenardi has been at the helm of the kitchens at Four Seasons Resort Orlando since its 2014 opening, overseeing six restaurants plus a large banquet operation.Having worked at admired hotel restaurants across two continents, Schenardi fashions modern Italian cuisine with the freshest ingredients, Mediterranean inspiration and the “Fabrizio twist,” which might be a distinctive cooking method or an unexpected spice combination. “I try to keep my recipes as close to the original as possible, just brought up to date.”A native of Italy, it’s only perfect Schenardi oversees Ravello, the Resort’s Italian restaurant, offering an open kitchen featuring a pizza oven and unique demonstration kitchen. Ravello features authentic cuisine, with some delicious, original recipes, many straight from Schenardi’s grandmother’s kitchen. Everything in Ravello is house made by Schenardi and team, with several authentic Italian ingredients, such as the imported Italian flour used in the pastas and pizza dough.Schenardi loves flavour in both food and life. A firm believer in freshness and simplicity, he often creates his dishes with just five or six quality ingredients. “Guests are looking for fresh food these days, period. The chef should focus on making people feel welcome, not on chasing trends,” he adds.Schenardi was key to putting Capa steakhouse on the map, creating an innovative menu featuring a mix of Spanish-style tapas with prime meats and fresh seafood. Capa, on the Resort’s 17th level, has received national acclaim, including a 2020 Wine Spectator Award of Excellence as well as being named to the 2016 list of 100 Best Wine restaurants in the US by Wine Enthusiast magazine. Locals attest Capa is well-known for both its incredible cuisine and service - Orlando Magazine named Capa both “Best Restaurant” and “Best Steak” in 2016. In November 2016, Schenardi and team were also honoured by being invited to cook at the exclusive James Beard House in New York. In November 2019, Schenardi was invited to appear as a contestant on the Food Network hit television show Beat Bobby Flay, which aired in August 2020.In 2015, Schenardi received the prestigious Paolo Bertani Award for promoting Italian culinary culture, and he regularly works with Italian culinary schools on special events in Ravello. Wherever Schenardi cooks, guests can expect an inviting atmosphere led by the chef himself.Pushed by the Italian education system to choose a career focus early, Schenardi studied electronics but quickly grew to loathe the subject. “My mother told me my head would fly if I didn’t find something I was passionate about.” Following culinary studies in Torino and an apprenticeship in Sardinia, he headed to plum positions in New York, Jamaica, and Dana Point, California, among others.International exposure aside, it’s the Mediterranean that still inspires Schenardi the most, and he eats his way from Genoa to Marseilles almost every year to prove it. Capa, the Resort’s steakhouse, has a Spanish/Mediterranean influence, and Schenardi has succeeded in presenting cuisine that has created some buzz in Orlando. “Lots of people don’t use Mediterranean cuisine the way it’s supposed to be used. 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In Lanai, Saber loved the abundant fresh fruits available. The same goes for Orlando, offering some of the mainland’s finest produce, serving as inspiration for his endless dessert options. Four Seasons Orlando also has its own beehives on property, supplying fresh honey for some of Saber's desserts. Saber oversees the dessert options for the Resort’s six restaurants, including Michelin star rated Capa and Michlelin recommended Ravello, in-room dining, and banquet operations.While many of Saber’s desserts incorporate fruit, he is also a master chocolatier. Chocolate sculpture is a talent of his, and his edible art is often featured at special events at the resort, such as galas and weddings. In December 2018, Saber was selected as one of the featured craftsman at the Four Seasons Pop Down event in Miami, where guests were dazzled by incredible cuisine served aboard a superyacht. Saber’s creation was hand-sculpted chocolate driftwood, seashells, coral, sea urchins, starfish and more, all placed in an illuminated underwater display with the incredible desserts floating above. The dessert was a verrine of white chocolate, pineapple confit and mango passionfruit cream. In addition to the Pop Down, Saber was also an invited participant at the renowned Pebble Beach Food & Wine Festival in 2017, and has participated in the Epcot International Food & Wine Festival annually since 2015. In 2016, Saber was a guest chef at the James Beard House in New York, an invite-only opportunity extended by the James Beard House to chefs based on numerous criteria, including national reputation and demonstrated culinary excellence. Additionally, in 2022 and 2019, Saber was proud to be recognised as a semi-finalist in the prestigious James Beard Awards in the category of Outstanding Pastry Chef.Saber was born and raised in Morocco, and recalls helping his mother late into the night creating sweets from honey and almonds for morning holiday festivities. Though it was “a little bit nuts for men to be in the kitchen in Morocco those days,” Saber kept at it, fashioning cakes for siblings and friends before studying the culinary arts and heading off Five-Star restaurants across Europe and the US.His path took a pivotal turn in the mid-‘00s when Top Chef Michael Voltaggio offered him a slot as head pastry chef slot at a start-up in Los Angeles. His boss at the time, Frederic Monti, a renowned Master Patissier in his own right, advised Saber to turn it down. “He told me if I wanted to be a good pastry chef, I should stay in hotels,” he recalls. “He was right. With dining rooms, banquets and room service, there are so many possibilities. At restaurants, all you do is plated desserts.”Saber keeps a close eye on new techniques, noting that pastry is a “whole other world” within the culinary arts that demands the exactitude of chemistry rather dashes here and best judgments there. In 2016, after an extensive interview and vetting process, Saber was selected to be on the US team for the 2017 Coupe de Monde de la Patisserie in Lyon, France—known in the pastry world as the \"Pastry Olympics.\" Only happening every two years, this is considered the pre-eminent pastry competition in the world. The selection process to qualify for this prestigious competition involved more than fifty national rounds and four continental selection events in Africa, Asia, Latin America and Europe. In total, 22 teams competed, and the American team placed fourth. Saber was in charge of chocolate artistry, and his chocolate cake creation won an award as the best in the competition.In August 2024, Saber was appointed to the Board of Club Coupe du Monde Team USA, to the role of Logisitics Co-Director. The launch of a new Board signals a new era of creativity and collaboration as the team gears up for a highly anticipated return to the Coupe du Monde de la Pâtisserie in 2027. The Board is committed to fostering innovation, sustainability, and education in the pastry arts, ensuring that American pastry remains at the forefront of the global culinary scene.Like Hawaii, Saber has found Orlando to be a little slice of paradise. “The skies, the trees, the sunsets here are so beautiful.” Passionate about fishing, Saber likes to go Florida bass fishing whenever he can find the time.","fieldSources":{"url":{"url":"https://www.capasteakhouse.com/team-member/rabii-sabar/","basis":"publisher_declared","format":"Published person (schema.org)","observedAt":"2026-10-01T18:25:49.912041558Z","relationship":"publisher"},"image":{"url":"https://www.capasteakhouse.com/team-member/rabii-sabar/","basis":"publisher_declared","format":"Published person (schema.org)","observedAt":"2026-10-01T18:25:49.912041558Z","relationship":"publisher"},"jobTitle":{"url":"https://www.capasteakhouse.com/about-us/","basis":"publisher_declared","format":"Published person (name and role 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