Chef Isabel Coss, is the Executive Chef of Pascual and Executive Pastry Chef of Lutèce in Washington, DC. best known for landing on FOOD & WINE’s list of the eleven “Best New Chefs in America” Class of 2023, as a 2025 James Beard Foundation “Best Chef Mid-Atlantic” semifinalist, and one of “100 Latino Leaders in the United States.”

She has shaped two of DC’s most celebrated restaurants, Pascual, the hearth-focused Mexican restaurant takes inspiration from Coss’s upbringing in Mexico concept she co-founded with her spouse, Chef Matt Conroy, has earned widespread acclaim, named one of 14 Eater’s “Best New Restaurant in America in 2024,” and 2024 New York Time’s “America’s Best Restaurants,” The Washington Post’s #1 Best New Restaurant 2024, and Eater DC’s #1 Best New Restaurant 2024.

在喬治城的法式新派小酒館 Lutèce，Coss 的糕點技藝使其獲得了認可，並被《紐約時報》評為 2022 年“美國最佳餐廳”，同時也是 RESY 評選的 2023 年“定義美國餐飲的十大餐廳”之一。.

After years of studying to become a professional ballerina in Mexico, Coss followed her passion for food into the pastry industry as a teenager. Her culinary career started in Mexico City at 17 working as a bread maker for reenowned restaurant Pujol and continued her craft at world-class kitchens like Cosme, Agern and Empellón in NYC. Coss believes food is a powerful
way to share joy and tell stories, a philosophy reflected in her technique-driven, deeply personal cuisine.