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Executive Chef, Paul Di Bari
Despite graduating from Johnson & Wales, Chef Paul Di Bari considers himself self taught; influenced greatly by his own passions and Italian roots. Di Bari began his career in the culinary arts with an apprenticeship in the French Basque Region. As his creativity began to flourish, he returned to NY and was recruited to work at a variety of famed restaurants including the Lenox Room, Daniel, Balthazar, Pastis and Wallse.
Paul’s three year stint at Wallse proved to be the tipping point of his career; jumping from cook to sous chef to Chef de Cuisine all within three years. Every detail was given careful thought- from food to décor to service-aiming to create a sophisticated dining experience and admirable sense of hospitality. Chef Di Bari’s dedication to food began in his mother’s kitchen and continued throughout his travels in Italy. Naples, his strongest influence, brought deep appreciation for premium ingredients and Italian culture. Paul was captivated by the city’s passion for food; each meal celebrated as is life, family and friends. And with that, along with the love and understanding of Neapolitan cuisine, Chef Di Bari transports those very morals across the Atlantic to Bar Stuzzichini.
Bar “Stuzzichini” meaning appetizer, in which it takes its name; offers an authentic Italian menu comprised of small dishes. Items such as the “Minetra Di Pasta E Ceci”, “Cicoria”, “Sarde” and “Polpette” are simple dishes but exude infectious bold flavor. Chef Di Bari’s ingredients reflect local harvests; even shopping at the Union Square Market every morning. Specialty foods like cheese and green olives are imported straight from Campania, continuing in his mission to provide an authentic Italian experience.
Chef Di Bari’s culinary knowledge and creativity garner guest loyalty all on its own. His dream at Bar Stuzzichini is to “help others appreciate Italian food in a more simplistic way.”
Co-Owner, Carolyn Renny
As co-owner of Bar Stuzzichini, Carolyn Renny spends a lot of time around food. Renny, who graduated from the Institute of Culinary Education (formerly Peter Kump's New York Cooking School), started her career as an extern at Osteria del Circo under superstar Pastry Chef Patrice Calliot. Her refined style and passion for food landed her positions at Lucky's Bar & Grill and Brasserie Americaine, where she was pastry chef and Garde Manger. In 2005, Carolyn moved to TV and became assistant food stylist for The Tony Danza Show and then moved on to food stylist and TV Chef on NBC/Universal's popular daytime television program "The
Martha Stewart Show”.
Having completed several specialty courses in food styling, Kevin Zraly's Windows on the World wine seminar, Renny has also conducted recipe tasting for William Morrows' cook book, Men of the Pacific Social Club Italian. Carolyn has consulted for multiple large scale productions including Teale-Edwards' Good Deal with Dave Lieberman, the Food Network and Hearst Corporations' Victoria Magazine.
Renny's frequent travels around the world help affirm her devotion to food; each destination expands her knowledge and creativity. As co-owner of Bar Stuzzichini, Carolyn designs the dessert menu and contributes to the restaurant’s overall development and brand. She and her husband currently live in Manhattan with their sons and four year old Bernese mountain dog, Aldo.
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