Chef David DiBari’s passion for restaurants developed while he was working a variety of teenage restaurant jobs: dishwasher, busboy, and even an oyster shucker at a Peekskill wedding venue. A graduate of the Culinary Institute of America, he earned sought-after positions at Windows on the World, Patroon, David Bouley’s Danube, Mario Batali’s Babbo, Zuppa and Eastchester Fish Gourmet. Soon, Chef DiBari realized he could be gainfully employed while having a “criminal amount of fun!” Known for his boundary-pushing style and thoughtfully creative dishes, DiBari is now the Chef and Owner of The Cookery and The Parlor in Dobbs Ferry, NY. Both restaurants have earned an “Excellent” rating from The New York Times with DiBari praised for his “smartly executed, neo-nostalgic Italian menu.” DiBari started DoughNation, a mobile, wood-fired pizza oven that travels to private and corporate events throughout the Hudson Valley in 2012.