Chef Paul DiBari

Paul DiBari

Chef-Instructor, Culinary Arts


Chef Paul DiBari comes to the Institute of Culinary Education with three decades of professional experience in New York City and the surrounding areas. Classically trained in French techniques with extensive culinary experience in French, Italian, Spanish, Austrian and New American cuisines, Chef Paul is passionate about farm-to-table philosophy and clean eating.

A graduate of Johnson & Wales University in Providence, Rhode Island, Chef Paul has worked at many venerable restaurants in New York including Balthazar, Pastis, Restaurant Daniel and Wallse, which received a Michelin star while he was the Chef de Cuisine.

From there, Chef Paul was the opening Executive Chef for Bar Stuzzichini in Manhattan, where he created and executed an innovative menu that garnered many accolades including two stars from Adam Platt of New York Magazine. Chef Paul also served as Executive Chef for John McDonald and Josh Capon’s Mercer Street Hospitality Group, including Lure Fishbar, Bowery Meat Company and Sessanta Ristorante.

Prior to joining ICE, Chef Paul was the Chef de Cuisine of Harvest on Hudson, a bustling farm-to-table and seasonal establishment located in Hastings on Hudson, New York.