Paul DiBari

At The Bowery Meat Company until 2016, Paul DiBari worked as executive chef in a room that asked for pace, control, and finish. The job called for food that could keep its shape under pressure; his approach is in those terms, refined, disciplined, and attentive to service. In that kitchen, the standard is not volume but consistency, and the work hinges on timing, polish, and a clear read on what the room needs. In 2016, the executive chef role at Sessanta carried that same line of discipline into SoHo, New York City. Paul DiBari’s move did not reset the work; it extended it into a new dining room with its own demands. The setting requires composure, and his presence is framed by the same habits of precision and restraint that marked the earlier post. At Sessanta, that shows up in the cadence of service as much as in the plate, with leadership measured by how steady the kitchen feels when the room is full. Today As executive chef at Sessanta in SoHo, New York City, Paul DiBari continues in a role built on repetition, judgment, and control. The title is simple; the standard behind it is not. Sustaining a kitchen night after night means holding the line on detail when the pace rises, and his work is presented as exactly that practice. The focus is less on flourish than on keeping the room moving cleanly and the cooking aligned with the service around it.