Louie DiBiccari
Born
In 1975, on the wooden floor of a small Gondola racing through
the canals of Venice Italy, Louie DiBiccari was the first offspring
of Mr and Mrs. DiBiccari, a humble olive farmer and a battered
circus performer. Sharing a strong passion for good food &
friends and an even stronger passion for hitting the bottle,
Mr. and Mrs. Dibicarre could have never known that their first
son Louie would grow up to be one of the world’s finest
Chef-Entertainers to date.
At the early age of 7 Louie was forced into the trade that
has since become his labor of love. With a bad frost ruining
the family's olive harvest, stress accumulated quickly. Mr and
Mrs. DiBiccari soon found daily solitude in the bottom of bottle
of Fernet Branka. With the side effects of this Italian Liquor
not yet fully known at the time, Mrs. DiBiccari unknowingly
stunted the growth of her lucrative beard. Without a single
income in the family, Louie was forced to take matters into
his own hands.
Grinding out homemade pasta and working for a wage of 5 lira
a day, Louie spent his entire pubescent youth in the back kitchen
of Guido's Pizzeria & Marine Supply Shop. From the back
of the kitchen he would often over hear the worldly adventures
and tails of navy sailors, millionaire yachters and cruise ship
staff. These stories would fill his dreams at night that there
was more to this world than rolling out ziti and cleaning up
the apartment after his parent’s frequent benders. So
he devised a plan to get away from it all.
One night Louie snuck out of his apartment, equipped only
with the shirt on his back, his favorite blankee and 300 liras
he had pocketed doing extra favors in a back alley. Heading
straight for the harbor, Louie climbed aboard the first cruise
ship he saw. Living as a stow-a-way for three long months, he
survived eating rats and leftovers from the kitchen dumpster.
Then one day he arose to see a tall green statue far off in
the horizon. He had heard tales of this famous landmark and
the land it represented from the many sailors who had previously
frequented Guido's Pizzeria. When the coast was clear, Louie
jumped ship and found himself in Harlem where he peeled potatoes
in the basement of dockside restaurant for free room and board.
Then one night the restaurant's head chef was found face down
on the floor in his kitchen. mysteriously stabbed in the back
of the neck with a dull shrimp deveiner. Rumors had it that
the chef was late on his payments to the local "protection
agency". With 100 unruly patrons and no chef to feed them,
Louie didn’t miss a beat. He jumped to his feet, ripped
the apron off the chef's lifeless body and went straight to
work. Using only the ingredients available to him, his inbred
creativity and a whirl wind of culinary chaos, Louie single
handedly served the entire restaurant his signature dish: Ziti
with meatballs and potatoes.
Louie has come a long way since that day of destiny. After
bouncing from restaurant to restaurant as a meager line-chef
and serving a two year sentence at the Culinary Institute of
Arizona, Louie now finds himself an indispensable kitchen resource
for many of Boston's finest restaurants. Working 4 years at
L'Espalier and now the Sous Chef at their sister French restaurant,
Sel De La Terre, Louie has made a name for himself in more ways
than one. But without getting into ALL of his life’s details,
lets just say that we’re extremely lucky to have Louie
move into our apartment where he once again finds himself in
an all too familiar place, shackled to our oven.
