About the Chef

David DiBari

Chef / Owner
The Cookery, The Parlor and DoughNation

From a very young age, David DiBari realized that he could be gainfully employed in a restaurant while having “a criminal amount of fun!” Known for his and boundary-pushing style and thoughtfully creative dishes, DiBari is Chef/Owner of Westchester’s highly acclaimed restaurants – The Cookery and The Parlor, both in Dobbs Ferry, as well as DoughNation, a mobile wood-fired pizza truck.

A graduate of the Culinary Institute of America, David first worked in some of the city’s most iconic kitchens including Windows on the World, David Bouley’s Danube, and Mario Batali’s Babbo, before becoming the youngest chef in Westchester to earn an “Excellent” rating in the New York Times. Named Westchester’s “Best Chef” 2015 by Westchester Magazine and a familiar face to TV audiences, DiBari has established himself as one of the areas most progressive Chefs. DiBari’s mission is simple: cook great food and have fun doing it.