Amy DiBiase, Executive Chef & General Manager
Celebrated Chef Amy DiBiase is back at the helm of Paradise Point's signature restaurant, working in an innovative new 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 San Diego beach restaurant.
Almost a decade has passed since DiBiase arrived on the San Diego restaurant scene. After obtaining her Culinary Arts and Food Service Management degrees from Johnson & Wales University, she accepted a job at Laurel Restaurant and Bar in San Diego. Within her first five years, she worked her way up from Cook to Executive Chef. She was then hired as Chef de Cuisine at Baleen, where she stayed for 2 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 chef. She most recently served as Chef de Cuisine at The Shores Restaurant in La Jolla before returning to Paradise Point.
In the kitchen, DiBiase is known for putting a California twist on Italian and French cuisine. As a member of San Diego's Cooks Confab, she promotes responsible San Diego restaurant menus that incorporate fresh, local, and sustainable ingredients. This style complements Paradise Point's mission to infuse regional flavors into their waterfront restaurants.
DiBiase was raised in Hollis, Maine, where she grew up watching her parents operate a family restaurant. 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.
Kyle Bergman, Sous Chef
Kyle Bergman graduated from the California Culinary Academy in 1999, and worked at the Fifth Floor Restaurant in San Francisco before moving back to his hometown of San Diego. From there he worked under the mentorship of Jeff Jackson at the Lodge of Torrey Pines from its opening and the following nine years. He also had a stint at North Park's Ritual Kitchen & Beer Garden before his most recent position as Sous Chef of the fine dining restaurant at La Valencia hotel in La Jolla.