As the eldest of four brothers, Sous Chef Louis DiBiccari’s greatest childhood stories always bring him back to the dinner table, so it was only natural that he would choose a profession inspired by his treasured family meals. Louis attended Scottsdale Culinary Institute in Arizona, and upon graduating, with practically no professional restaurant experience, Louis used his wit and charm to talk his way into the kitchen at Christopher’s Fermier Brasserie, Chef Christopher Gross’ award-winning “farmer’s tavern” in Phoenix. In 1996, Louis returned home to Boston and secured a position at L’Espalier alongside then sous chef Geoff Gardner. Louis left L’Espalier to go back to his Italian cooking roots with a stint at Sage in Boston’s North End, but then rejoined Chef Gardner when he opened Sel de la Terre.

As sous chef here, Louis spends his days in the kitchen, the place where he has always felt most at home, and is now a driving force behind the restaurant’s ever-evolving menu.