David DiBari's guest appearances

David DiBari

Andrew Talks to Chefs

Waiting On Fries: Inside Bars and Restaurants

Christian Petroni

Roy Choi

Matt Rodbard

Phil Rosenthal

Anthony Bourdain

Alex Guarnaschelli

David Burke

Bradley Cooper

Alison Roman

Matt Sartwell

Tom Colicchio

Michael Anthony

Brooke Williamson

Michael Lomonaco

Daniel Holzman

OwlTail

Heard part 1 already? Head over to the (34:00) minute mark!  Chef and owner David DiBari is responsible for some things, like owning and operating The Parlor, The Cookery, Eugene’s Diner, and the Dough Nation Food Truck. We get to talk about so much in getting projects rolling, never knowing what to expect, and not being afraid to fail. Try new things, if they work great. If not, ok.    //// http://waitingonfriespodcast.com  Subscribe to our Newsletter with Giveaways, Recipes, New Releases:

Heard part 1 already? Head over to the (34:00) minute mark! Chef and owner David DiBari is responsible for some things, like owning and operating The Parlor, The Cookery, Eugene’s Diner, and the Dough Nation Food Truck. We get to talk about so much in getting projects rolling, never knowing what to expect, and not being afraid to fail. Try new things, if they work great. If not, ok.  //// <a href="http://waitingonfriespodcast.com" rel="nofollow" target="_blank">http://waitingonfriespodcast.com</a> <a href="http://waitingonfriespodcast.com/email.html" rel="nofollow" target="_blank">Subscribe to our Newsletter with Giveaways, Recipes, New Releases:</a>

Bar & Restaurant Interviews: Chef/Owner David DiBari on being different, 2 Michelin Bib Gourmands, Juggling 4 businesses

This guy here. Chef and owner David DiBari is responsible for some things, like owning and operating The Parlor, The Cookery, Eugene’s Diner, and the Dough Nation Food Truck. We get to talk about so much in getting projects rolling, never knowing what to expect, and not being afraid to fail. Try new things, if they work great. If not, ok.    //// http://waitingonfriespodcast.com  Subscribe to our Newsletter with Giveaways, Recipes, New Releases:

This guy here. Chef and owner David DiBari is responsible for some things, like owning and operating The Parlor, The Cookery, Eugene’s Diner, and the Dough Nation Food Truck. We get to talk about so much in getting projects rolling, never knowing what to expect, and not being afraid to fail. Try new things, if they work great. If not, ok.  //// <a href="http://waitingonfriespodcast.com" rel="nofollow" target="_blank">http://waitingonfriespodcast.com</a> <a href="http://waitingonfriespodcast.com/email.html" rel="nofollow" target="_blank">Subscribe to our Newsletter with Giveaways, Recipes, New Releases:</a>

5: EAT SERIOUS, HAVE FUN - Chef David DiBari is Daringly Different, Restaurant Week, Water Fountains In Bars, Scheduling Issues

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! Powered by Simplecast https://simplecast.com [1]http://thecookeryrestaurant.com/chef-david-dibari/ [2]http://www.theparlordf.com/about-the-chef/ [3]http://thecookeryrestaurant.com/

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! Powered by Simplecast <a href="https://simplecast.com" rel="nofollow" target="_blank">https://simplecast.com</a> [1]<a href="http://thecookeryrestaurant.com/chef-david-dibari/" rel="nofollow" target="_blank">http://thecookeryrestaurant.com/chef-david-dibari/</a> [2]<a href="http://www.theparlordf.com/about-the-chef/" rel="nofollow" target="_blank">http://www.theparlordf.com/about-the-chef/</a> [3]<a href="http://thecookeryrestaurant.com/" rel="nofollow" target="_blank">http://thecookeryrestaurant.com/</a>