Chef Amy DiBiase has joined as executive chef to help launch a new dining concept at the Mission Bay hotel slated for later this year. DiBiase, who previously worked as Chef de Cuisine at the hotel鈥檚 signature restaurant from 2006 to 2008, re-joins the team after recently serving as Chef de Cuisine at The Shores Restaurant in La Jolla.
Almost a decade has passed since DiBiase arrived on the San Diego restaurant scene. After obtaining her Culinary Arts and Food Service Management degrees from Johnson & Wales University, she accepted a job at Laurel Restaurant and Bar in San Diego. Within her first five years, she worked her way up from Cook to Executive Chef. She was then hired as Chef de Cuisine at Baleen, where she worked for 2 years. Her inventive food earned her and the hotel accolades. DiBiase also assisted in the opening of Roseville in Point Loma, which established her credibility as a sought-after chef. 听Most recently, DiBiases' accolades include a 2nd place finish as Chef of the Fest at the 2012 San Diego Wine & Food Festival.
In the kitchen, DiBiase is known for putting a California twist on Italian and French cuisine. As a member of San Diego鈥檚 , she promotes responsible menus that incorporate fresh, local, and sustainable ingredients. This style complements Paradise Point鈥檚 mission to infuse regional flavors into their dining options.
DiBiase was raised in Hollis, Maine, where she grew up watching her parents operate a family restaurant. When she鈥檚 not cooking, DiBiase donates time to local events and charities, including the San Diego Center for Children, the Center for Community Solutions, Chef Celebration, and Olivewood Gardens.
| Paradise Point |
Other waterfront dining options at Paradise Point include the legendary Barefoot Bar & Grill, established in 1962, and the intimate Bayside Lounge. Including the new Tropics Cantina located at the main pool, the Four-Diamond resort now offers four distinctive dining options for both locals and hotel guests.
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