Culinary Director, Isabella Eatery
Prior to joining Mike Isabella Concepts, Palma served as executive chef of Michael Mina’s esteemed Bourbon Steak at the Four Seasons in Georgetown, where he helmed the kitchen since May 2014. He previously held a two-year tenure as executive chef at High Cotton, a well-regarded Charleston, S.C. restaurant specializing in lowcountry cuisine. Palma honed a deep knowledge of luxury dining and large-scale hotel restaurants working alongside acclaimed chef Eric Ripert as executive chef of Westend Bistro at the Ritz-Carlton Washington, D.C., as well as a sous chef position at Ripert’s three Michelin-starred Le Bernardin in New York City, widely considered the country’s top fine-dining seafood restaurant. Palma further strengthened his French technique early in his career under notable D.C. chefs Yannick Cam at Le Paradou and Michel Richard at Citronelle.