Chef Adrian Diday – Executive Chef

“Delivering exceptional food, service, and atmosphere”

Chef Adrian is recognized for a comprehensive knowledge of international cuisine and a systemic approach to personalizing the dining experience, which adds to the Tabard’s eclectic culture.

He has years of progressive experience managing the infrastructure of fine dining restaurants, resorts, and hotels; refining the art of cooking; developing impressive menus and creating spot-on dishes influenced by culturally diverse regions around the globe.  He is particularly adept at developing partnerships with service providers to source the freshest ingredients available.

At the James Beard House, Chef Adrian set a record for service.  He has cooked for such luminaries as President Obama during the 2012 Inauguration, Demi Moore, Sandra Bullock, Heidi Klum, Seal, and Cameron Diaz.  He  brings Michelin 3-star and world class restaurant experiences. Chef Adrian’s commitment succeeds in leaving patrons with a fondly memorable experience.


Chef Dalo De La Paz - Pastry Chef

Having grown up cooking alongside their mom in Chicago, it’s no wonder, really, that Dalo De La Paz and his two older brothers all became chefs.  He knew by the time he was fourteen that he had found his calling.

Entering cooking school right after high school graduation, he spent the next eight years working in some of the best Italian restaurants Chicago had to offer. It was during those years that he honed his skills in hors d’oeuvre and savories. When he got the opportunity to move to Hawaii, he found work at the renowned Four Seasons Hotel, and it was there that he first became intrigued with the world of pastries. Dalo went on to work for the Four Seasons as Pastry Chef in a total of five locations: Maui, Kona, Las Vegas, Puerto Vallarta and Washington, D.C.

Chef Dalo subsequently owned Sweet and Savory Pastries/Patisserie Lille in Herndon, Virginia where he created a shop that was truly something special…Many of Chef Dalo’s recipes are more European in nature – less sugary than American versions, and with unique flavor pairings such as chocolate and ginger. He is prepared to adapt recipes for special dietary needs.

At the Tabard Inn, Chef Dalo is excited to offer an eclectic array of desserts that you will find simply elegant, but most of all…..delicious!

*2007 Five-Diamond Award Winning Pastry Chef

*Formerly 15 years at the Four Seasons Hotels & Resorts worldwide

*Pastry Chef Instructor at L’Academy de Cuisine in Maryland.  Chef Dalo has made a special guest appearance on the Food Network’s “Follow That Food” and was  featured on Cooking Channel’s “Best In Chow.”