Amy DiBiase, Executive Chef & General Manager
Celebrated Chef Amy DiBiase is at the helm of Paradise Point's signature restaurant, working in an innovative role as both Executive Chef and General Manager of Tidal. DiBiase was previously Chef de Cuisine at Tidal's precursor, Baleen, from 2006 to 2008 and rejoined the Paradise Point team in 2013 to be the driving force behind the conceptualization and launch of the new restaurant. After opening in 2014, Tidal quickly ascended to prominence and has since been named as one of San Diego’s top restaurants by Zagat, Thrillist, San Diego Magazine and OpenTable.
After obtaining her Culinary Arts and Food Service Management degrees from Johnson & Wales University, she accepted a position at Laurel Restaurant and Bar in San Diego. She was then hired as Chef de Cuisine at Baleen, where she worked for two years. Her inventive food earned her and the hotel accolades, making her one of San Diego’s top chefs. DiBiase also assisted in the opening of fine dining restaurant Roseville in Point Loma, which established her credibility as a sought-after San Diego chef. She also served as Chef de Cuisine at The Shores Restaurant with Chef Bernard Guillas in La Jolla before returning to Paradise Point.
When she's not cooking, DiBiase donates time to local events and charities, including the San Diego Center for Children, the Center for Community Solutions, Chef Celebration and Olivewood Gardens.