Chef Louis DiBiccari of Sel de la Terre - Biography
A Lynnfield, MA-native, Louis DiBiccari began his culinary journey far from home at the Scottsdale Culinary Institute in Arizona. Upon graduating with practically no professional restaurant experience, DiBiccari 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, DiBiccari returned home to Boston and secured a position in the kitchen of the acclaimed modern New England-French restaurant L’Espalier alongside Chef Frank McClelland and then Sous Chef (and 2004 Boston Rising Star) Geoff Gardner. But DiBiccari wanted to tap into his Italian heritage, so he moved to the regional Italian/New American restaurant Sage in Boston’s North End.
In 2000, DiBiccari reconnected with Geoff Gardner and joined his opening team for the flagship location of Sel de la Terre. Seven years later, the young chef played an integral role in the opening of the second location of Sel de la Terre in the Natick Collection, and now calls the newest location of Sel de la Terre in the Back Bay his home.
Since its inception, DiBiccari has been the driving force behind the restaurant’s ever-evolving rustic French country menu. When he’s not in the kitchen, he’s corralling chefs and sommeliers alike for cooking and charity events, hosting one of his 'Chef Louis' nights, or coordinating a sommelier smackdown.
Chef Louis DiBiccari
- Sel de la Terre
255 State Street
Boston, MA 02109