Ronald DeBarr, Executive Chef
Trained at the French Culinary Institute, Chef DeBarr brings an amazing 20-year track record to Dibble Inn. Career highlights include: Chef De Cuisine at the Yahnundasis Country club; Executive Chef / Catering Chef at O’Connor’s Alexander Hamilton Inn; Sous Chef Wildflowers, The Lodge at Turning Stone Casino and Resort. This AAA 4 Diamond experienced chef has the ability to achieve excellence in any menu requested.
Jennifer Jennings, Sous Chef
Jennifer received her degree in Culinary Arts & Service Management from Paul Smith College in New York. Some of Jennifer’s Career highlights include the amazing Golden Arrow Resort a beautiful Wedding and resort facility. The Golden Arrow shares a similar philosophy to Dibbles Inn featuring local and fresh products and a gourmet dining experience. Jennifer then moved on to the beautiful Hawks Cay Resorts located in Duck Key Florida. The four star rated Hawks Cay features local and international dishes. Now firmly entrenched as Dibbles Sous-Chef Jennifer ensures that we maintain our great reputation for a superb culinary experience.
Mackenzie Pickerd, Chef De Patissier / Pastry Chef
Mackenzie is the most decorated of the Dibbles family. Mackenzie received her culinary degree from the renowned Johnson & Wales University She continued her education traveling overseas to study in Peru, at Universidad San Ignacio de Loyola. Her career highlights include working under Chef Anne Heap at the Pink Cake Box, the prestigious Ritz Carlton, and the Turning Stone Casino. Mackenzie incredible back ground and total commitment to excellence assures every bride she works with an incredible experience.
Barb Dickenson-Duffy, General Manager
Justin Parker, Facility Director
Joanne Kellogg, Wedding Coordinator
Joanne Brings 20 years of experience to the Dibbles family. Most recently after a 5-year stint at the Sheraton Niagara Falls.
Pam Sandford, Wedding Coordinator
Annalee Stirpe, Wedding Coordinator
Holly Zegarelli, Wedding Coordinator
