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 and has made a special guest appearance on the Food Network’s “Follow That Food.”
Chef Cassandra Becker - Executive Sous Chef
Although hailing from the local Washington metropolitan area, Cass lived in France during her teen years where she learned to love food and gain an appreciation for culinary craftsmanship. She also spent much time in Italy which influenced her culinary style.
Originally intending to be a medical doctor, she graduated from Duke University with a BS in Biological Anthropology and Anatomy. After graduation, she realized that she was always happiest when cooking and decided to try to make a career out of it. Her first cooking job was actually as a Prep cook at the Tabard, where Chef Paul Pelt took her under his wing and taught her to cook in a professional kitchen. She then went on to study her craft at the Culinary Institute of America, where she received several awards for academic achievement, wine knowledge, and management. She graduated first in her class, May 2011.
In addition, her love of wine led her to take the level 1 Sommelier exam, which she passed, gaining an extensive knowledge of French wines in particular. After working at several local well-respected restaurants, Cass was thrilled to come back home to the Tabard Inn Restaurant as the Special Events-Catering Chef. Chef Cass describes her food as internationally influenced, elegant, and bold.