<p>As the eldest of 4 brothers, Louis DiBiccari’s greatest childhood stories always bring him back to the dinner table, so it was only natural that he would choose a profession inspired by his treasured family meals. A Lynnfield, MA, native, Louis began his culinary journey at Scottsdale Culinary Institute in Arizona. Upon graduating, with practically no professional restaurant experience, Louis 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, Louis returned to Boston and secured a position at L’Espalier alongside Chef Frank McClelland. and then sous chef Geoff Gardner. Louis left L’Espalier to go back to his Italian cooking roots with a stint at Sage in Boston’s North End, but rejoined Chef Gardner for the launch of the flagship location of Sel de la Terre in 2000. Louis also played an integral role in the opening of the second location of Sel de la Terre in the Natick Collection in August 2007. Louis now spends his days as Chef de Cuisine at <a href="http://www.seldelaterre.com/">Sel de la Terre</a> in the Back Bay of Boston, where he has been since its inception in the fall of 2008.</p>

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