Lisa DiFebo said she was always surrounded by food when growing up in Wilmington. Her mother’s and father’s families had known each other in Roseto, Italy, and came to the United States at the same time after World War II. Her father owned a sub shop, DiNeppi’s, and her uncle owned a seafood restaurant, Feby’s Fishery, which is still in business today. She worked in both restaurants, and by the age of 16, she was proficient at shucking oysters and gutting fish. But the things she remembers most about food are the home-cooked meals at her grandparents’ home, and the great times with family that always accompanied great food.

After high school, Lisa attended the Philadelphia College of Arts. One summer, in 1983, she decided to get a job at the Rusty Rudder, where her professional life in the food industry was soon destined to be. She stayed there after school to work and was determined to open her own restaurant one day. That happened in 1989, when DiFebo’s opened in a small home at its current location in Bethany Beach.

Always looking to learn more about food and cooking, she decided to attend the Culinary Institute of America in Hyde Park, N.Y., the preeminent cooking school in the United States. While attending school, she would drive back on weekends to work in the restaurant, which her sister Michele and father Bob helped run while she was away. She assumed that after graduation, she would return to Bethany Beach, but she received an offer she couldn’t turn down. The CIA offered her a position as sous chef at American Bounty, the restaurant connected with the institute. She was the first woman to ever be offered that position. Encouraged by her boyfriend, she took the job. She worked there for a year and a half before returning to Delaware, where she married Jeff and took over DiFebo’s. Two years later, the little house came down, and the building that is now home to the restaurant opened.

Lisa didn’t realize how hard it would be to run a restaurant that was seasonal. However, she got to be very good at managing supplies, ordering food, and saving money from the busy times to last her during the slower times.

“I learned how to store up for the winter, like a chipmunk,” she said.

She also learned how to hire the staff she would need to operate during busy times, as well as during the off-season, and she never had to lay anyone off. It’s much different for Lisa today, and she welcomes the growth in the area that has brought more amenities to southern Delaware, and more customers to all the restaurants on a year-round basis. 

Despite running two busy restaurants and now a market, it was important for Lisa to maintain a healthy work-life balance. While she had the luxury of hiring a nanny to help her raise three children, she never missed any of their games, as they were all very active in sports. 

Because it was important to Lisa, she also strives to ensure her employees can achieve a healthy work-life balance, which is challenging in the restaurant business.

Lisa has also infused into her staff her desire to always learn, and she takes her top managers to Italy every year to immerse themselves in the food and culture.

Lisa is intentional about showing her gratitude to her employees and constantly looks for ways to thank them, whether it’s organizing outings or sending ice cream trucks to the different locations during the summer. Lisa acknowledges that she is tough, but she is also fair. She has very high standards for herself and the staff, as she knows customers expect a top-notch experience at her restaurants. She also knows that some of her staff will go on to run their own restaurants, and she believes the high standards that have made her successful will also set up her former employees for success. 

As Lisa gazes into her crystal ball, she doesn’t know exactly what her business will look like in five years. But the confidence she has gained from running her own restaurants and a market, combined with her curiosity to always learn and grow, are powerful skills she will use to face whatever the future brings. 

When asked to think about what advice she would give to her 18-year-old self, her answer was simple and straightforward, much like her cooking style.

“Use the wonderful family experiences you have had growing up and follow your heart to wherever it wants to take you,” she said. “You’ll be just fine.”