La Jolla, California – After leaving her hometown of Hollis near Portland, Maine, and her family’s restaurants to pursue her culinary career, almost a decade has passed since DiBiase arrived on the San Diego culinary scene. Within her first five years she worked her way up from Cook to Executive Chef at Laurel Restaurant & Bar and honed her cooking style – a California twist on Italian and French cuisine – to incorporate the fresh, local and sustainable ingredients available in San Diego.

After Laurel Restaurant & Bar, DiBiase was Chef de Cuisine at Paradise Point Resort & Spa’s Baleen restaurant and helped open Roseville in Point Loma – both stints garnered top reviews and best dining award nominations.

A member of San Diego’s Cooks Confab, a group of San Diego chefs who promote local, sustainable and responsible menus, DiBiase also donates time to local events and charities, including the San Diego Center for Children, the Center for Community Solutions, Chef Celebration, and Olivewood Gardens. She holds degrees in Culinary Arts and Food Service Management from Johnson & Wales University in Rhode Island.

The Shores Restaurant focuses on exceptional quality and fresh local ingredients. The restaurant’s surfside views and inviting atmosphere make for a dining experience you won’t soon forget.