James Barry of Cibo grew up in an Italian-Irish household. He developed his passion for cooking early, watching his mother and grandmothers from Sicily and Naples.
At the age of fourteen he took a succession of jobs at high-volume restaurants. James graduated from the Culinary Institute of America in August 1990, then worked at Fromagerie of Rumson, NJ; Lafayette; and Sign of the Dove. Then he joined Cibo, where he developed a menu of contemporary American cuisine with Italian and French influence. James believes in bringing traditional dishes up-to-date and making them fresh. As the seasons change he finds it exciting to develop dishes when fruits and vegetables reach their peak flavor.
Chef's Recipes :Sundried Tomato Gnocchi
Pappardelle with Pancetta, Porcini Mushrooms and Oven Dried Tomatoes
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