David DiBari is the chef/owner of The Cookery restaurant in Dobbs Ferry New York. David has been cooking since the age of fifteen. His training began in his grandmother’s basement kitchen and has advanced to some of the most prestigious kitchens in Manhattan. After graduating from the Culinary Institute of America, David began his ascendancy at Windows on the World. Shortly thereafter, he found himself working in rapid succession, behind the stoves at Mario Batali’s flagship Babbo, David Bouley’s Danube and Midtown’s Patroon. In 2002 DiBari accepted his first Executive Chef position at Eastchester Fish Gourmet. This upper Westchester restaurant had been driven by presentations of fresh fish and a gourmet market until DiBari’s arrival, wherein he unleashed his creativity and passion for both cooking and aesthetics, becoming the youngest chef in Westchester to receive a rating of excellent from the New York Times.
In January of 2004 David took control of the new kitchen at Zuppa. Zuppa restaurant was an up and coming Italian restaurant in the heart of downtown Yonkers on the waterfront. David created an innovative, progressive Italian menu previously unseen beyond the parameter of Manhattan’s finest establishments. He took the essence of traditional ingredients and personalized them with an eclectic variety of new school techniques. DiBari’s style yields a creative, well-rounded cuisine devoid of pretense, harnessing all ingredients to capture the sweet, salty, bitter and sour qualities of a dish. He entices every guest to savor the rustic charms of homemade pasta with lamb bolognese and orange glazed scallops paired with house cured beef breseaola. Signature dishes such as wood-oven pizzette topped with ricotta fresca and homemade duck salami and Berkshire pork chop stuffed with cotechino sausage continue to lure guests back regularly. Others such as barbecued octopus paired with grilled watermelon and Thai basil, or liquid ravioli with foie gras test the diner’s senses and create a more aesthetically rich experience.
Since DiBari’s first executive position, he has made numerous appearances on local television, at charity events and at in-house demonstrations where he interacts with guests on a more personal level. Whether in your kitchen or his, passion, warmth and creativity will always be his guiding philosophies, resulting in a joyous experience for chef and guest alike.