Amy DiBiase has been appointed Executive Chef at Sanderling Resort in Duck
As Executive Chef, Amy DiBiase will oversee all culinary operations at Sanderling Resort, including the resort's three dining venues: Lifesaving Station, Kimball's Kitchen, and Sandbar.
Celebrated for her contemporary interpretation of classic dishes, Chef DiBiase brings over two decades of culinary excellence and innovation to Sanderling Resort with a deep understanding of French, Italian, Spanish, Mexican, and Hawaiian cuisines. From a young age, Chef DiBiase learned the intricacies of cooking from her Italian grandmother and working alongside her mother in their family restaurants in Maine. After receiving her double major in Culinary Arts and Food Service Management from Johnson & Wales University, Amy swiftly ascended from roles like Chef de Cuisine at Laurel Restaurant & Bar to Executive Chef at Tidal Restaurant, where she redefined the dining experience at Paradise Point Resort in San Diego. Notable achievements include her tenure as Executive Chef at the InterContinental Hotel San Diego, where she led the conceptualization of Vistal Bar & Restaurant, and her most recent position as the culinary head of the Grand Restaurant Group, overseeing a diverse portfolio of eateries including Bellamy's, Nick & G's, and Giaola Italian Kitchen.
