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.
Rich Roberts, Executive Sous Chef
Rich received his Bachelor’s degree in Resort and Recreation Service Management from Morrisville State College in New York. He also holds an Associate's degree in Restaurant Management. Rich was awarded the prestigious Chancellor’s Award for Student Excellence which is based on outstanding academic achievement and leadership. Recruited right out of college by the amazing Peppermill Hotel Casino and Resort in Reno Nevada, Rich worked for three years as the Assistant Restaurant Chef. Now fully entrenched as Dibbled Sous-Chef Rich 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
