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Fabio began his career as a restaurateur at the age of 15 with an apprenticeship as a chef and hotel manager in 2002. He has been at home in Hamburg for 15 years and self-employed for 13 years. Initially, he traveled throughout Germany and the world as a tour chef for bands and musicians. Then in 2011 he settled down with his first restaurant, the Tarterie on St.Pauli. In the meantime, the bistro Tarterie has become the fine-dining restaurant hæbel, joined by the "XO seafoodbar" 2020 and the sourdough bakery "bægeri" 2021.
Both hæbel and XO Seafoodbar have been awarded the Guide Michelin Green Star for Sustainability for the third year in a row in 2022, in addition to various awards.

Fabio has written 3 cookbooks and has cooked for all major television networks.

Fabio fulfilled a long-awaited dream by founding his hospitality agency, Studio Haebel, which offers conceptual design and creation services for restaurants and hotels.
In 2021, he co-founded Circus, a modern, highly efficient food delivery startup that just successfully closed its seed round.