Michael
DiBianca was just 26 years old when he opened
Moro four years ago, and the people of
Wilmington, Del., have not stopped salivating
since. The chef-owner combines a blend of
whimsy, good taste, talent and a devotion to
seasonal ingredients, a passion developed as
a teenager working at a produce and fish
market in his hometown of Flemington, N.J.
His talent was polished at the Culinary
Institute of America in Hyde Park, N.Y., and
honed in kitchens at The Ryland Inn,
Whitehouse, N.J.; Darrel and Oliver’s Café
Maxx in South Florida; the famed Ajax Tavern
in Aspen, Colo.; and Restaurant 821 in
Wilmington. DiBianca labels Moro’s cuisine
New American but he defines that term as
“anything I want to do.” So diners at Moro
find an ever-changing eclectic mix of dishes
made with ingredients from near and far that
explode with intense flavors. “I want dining
at Moro to be exciting and unpredictable,”
DiBianca says. Refusing to rest on his
success, the chef is now casting his eye
north toward Atlantic City, aiming to open a
restaurant in his home state.
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