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RISING CHEFS 2006

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.


Moro Restaurant

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