James Barry
James Barry of Cibo grew up in an Italian-Irish household. He developed his passion for cooking early, watching his mother and grandmothers from Sicily and Napoles. At the age of fourteen he took a succession of jobs at high-volume restaurants.

James graduated from the Culinary Institute of America in August 1990, then worked at Fromagerie of Rumson, NJ; Lafayette; and Sign of the Dove. Then he joined Cibo, where he developed a menu of contemporary American Cuisine with Italian and French influence.

James believes in bringing traditional dishes up-to-date and making them fresh. As the seasons change he finds it exciting to develop dishes when fruits and vegetables reach their peak flavor.

Joseph Pagano
Joe, like most chefs, developed a love for food early. Long afternoons with his grandmother in the kitchen planted the seeds of a successful culinary career.

After graduating at the top of his class from New York Restaurant School, he started making his rounds at various restaurants. He wound up as an eventual roundsman at the three-star Sign of the Dove.

After working his way through the kitchen for three years under the tutelage of Andrew D'Amico, he moved to Cibo to spend time with his culinary friend James Barry. Together they developed a style that complements each other while maintaining their own individual flair.