Andrew Talks to Chefs Episode 52: David DiBari
As he prepares to double his number of restaurants from 2 to 4 (and in the midst of Hudson Valley Restaurant Week), David DiBari--chef/owner of The Cookery and The Parlor in Dobbs Ferry, NY--sits down with Andrew to discuss his Upstate New York roots, his time cooking at Babbo and at David Bouley's Danube in Manhattan, and why he chooses to ply his trade in Westchester County. They also discuss his upcoming projects: a British-style eatery in Dobbs Ferry, and an upscale diner in Port Chester, NY. In between they get into the "criminal amount" of fun David has always found in the cooking trade, his love of culinary school, his surprising affection for classic French cuisine, and the importance of bringing his own personality to every project he takes on. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening!
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[1]http://thecookeryrestaurant.com/chef-david-dibari/
[2]http://www.theparlordf.com/about-the-chef/
[3]http://thecookeryrestaurant.com/
THINGS YOU SHOULD KNOW:
Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.
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