Lick the Plate

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  • Amy DiBiase, Executive Chef at Tidal at Paradise Point Resort & Spa


    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.

  • Chef Michael Pinson from BLD’s at Valley View Casino & Hotel

    Join me to check out BLD’s at Valley View Casino & Hotel with Chef Michael Pinson.

    We talk about the casual atmosphere in BLD’s (Breakfast, Lunch, Dinner) and the delicious food… everything from skirt steak lettuce wraps to barbecue smoked salmon salad to lamb shank. Headed to Valley View Casino & Hotel this weekend? BLD’s is open late on Fridays & Saturdays, until 1am. Check out the tasty BLD’s fare…

  • Fred Piehl, Chef/Owner of the Smoking Goat in North Park

    My guest this week on LTP on KPRi is Fred Piehl, the Chef/Owner of the Smoking Goat in North Park.


    Fred Piehl is Executive Chef and Owner of The Smoking Goat Restaurant and a graduate of Le Cordon Bleu Paris with Le Grande Diplome. He is committed to making rustic European country food memorable, accessible, and delicious. Starting in 2010, Fred opened the first Smoking Goat, which at the time was a thirty-seat bistro, and thanks to the neighborhood favoring the food, he was able to expand into a larger and more comfortable space. Fred remains focused on emulating a rustic dining experience using local and organic ingredients. On a continual basis, he sources hormone-free meats, organic vegetables, boutique wines, and craft beers with a focus on honest ingredients to create dishes that are imaginative and well prepared yet unpretentious.

  • Firefly Grill & Wine Bar in Encinitas

    This week on LTP on KPRi my guest is Jim Barrasso, owner of Firefly Grill & Wine Bar in Encinitas.






    Some of the criteria that keep me coming back to a restaurant is their commitment to a changing menu that reflects what’s in season, fun events, innovative food and wine pairings, savvy use of modern technology to keep me informed, and an educated staff. Let’s add to that a vibrant bar area that caters to its patrons with a small plates menu that cuts its prices in half with a generous daily happy hour.

    Firefly Grill & Wine Bar owner Jim Barrasso, has perfected this mix and then some. The weekly tasting menu reflects their commitment to keeping things interesting for their devoted patrons who receive an email every Thursday detailing the weekly four course extravaganza, each course paired with wine as an option.

  • Bella Vista Social Club

    This week on LTP on KPRi, my guests are Nico and Amanda Caniglia the husband and wife team from the Bella Vista Social Club and Café.


    Located at the beautiful Sanford Consortium at Torrey Pines with amazing ocean views, Bella Vista Social Club is one of the most stunning locations in San Diego to enjoy amazing food from this talented couple.

    Nicolas Caniglia is fluent in seven languages, comes from Switzerland. After several years in sales at the Matterhorn in Zermatt, Nico came to the US. His sales experience and language skills created the perfect background to succeed in the food industry. Nico spent several years working and managing top San Diego restaurants (Buon Appetito, Arrivederci) and Bay Area Italian Restaurants before starting his own cafe. He now runs Swieners, a successful mobile food business, with massive plans for expansion via franchise.

    Amanda Caniglia holds a BS from UCSD (class of 2000), as well as a TESOL Certificate from UCSD Extension, and a teaching credential from SDSU. Most recently, Amanda instructed courses in Business English for foreign businessmen and women. She left the world of teaching in May to pursue her and Nico’s company, Swieners, full time. Her strengths lie in strategic planning, effective marketing, and the delicate art of networking to expand opportunities for growth.

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