{"id":6902,"date":"2024-04-26T21:24:55","date_gmt":"2024-04-26T21:24:55","guid":{"rendered":"https:\/\/southernsmoke.org\/?post_type=chef&#038;p=6902"},"modified":"2025-08-04T18:43:48","modified_gmt":"2025-08-04T18:43:48","slug":"isabel-coss","status":"publish","type":"chef","link":"https:\/\/www.southernsmoke.org\/zh_tw\/chef\/isabel-coss\/","title":{"rendered":"Isabel Coss"},"content":{"rendered":"<p><b>Chef Isabel Cos<\/b><span style=\"font-weight: 400;\">s, a Mexico City native, is the Executive Chef of Pascual and Executive Pastry Chef of Lut\u00e8ce in Washington, DC. best known for landing on FOOD &amp; WINE\u2019s list of the eleven &#8220;Best New Chefs in America&#8221; Class of 2023, as a 2025 James Beard Foundation &#8220;Best Chef Mid-Atlantic&#8221; semifinalist, and one of \u201c100 Latino Leaders in the United States.\u201d\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">She has shaped two of DC\u2019s most celebrated restaurants, Pascual, the hearth-focused Mexican restaurant takes inspiration from Coss\u2019s upbringing in Mexico concept she co-founded with her spouse, Chef Matt Conroy, has earned widespread acclaim, named one of 14 Eater&#8217;s \u201cBest New Restaurant in America in 2024,\u201d and\u00a0 2024 New York Time&#8217;s \u201cAmerica&#8217;s Best Restaurants,\u201d The Washington Post&#8217;s #1 Best New Restaurant 2024, and Eater DC&#8217;s #1 Best New Restaurant 2024.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u00a0At Lut\u00e8ce, the French neo-bistro in Georgetown, Coss pastry expertise has contributed to its recognition on and is now a New York Times \u201cAmerica\u2019s Best Restaurants\u201d 2022, and one of RESY&#8217;s &#8220;Ten Restaurants That Define American Dining&#8221; for 2023.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">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 renowned restaurant Pujol and continued her craft at world-class kitchens like Cosme, Agern and Empell\u00f3n 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.<\/span><\/p>\n<p><em>Generously supported by Tait Sye\u00a0<\/em><\/p>","protected":false},"featured_media":8227,"template":"","class_list":["post-6902","chef","type-chef","status-publish","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.southernsmoke.org\/zh_tw\/wp-json\/wp\/v2\/chef\/6902","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.southernsmoke.org\/zh_tw\/wp-json\/wp\/v2\/chef"}],"about":[{"href":"https:\/\/www.southernsmoke.org\/zh_tw\/wp-json\/wp\/v2\/types\/chef"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.southernsmoke.org\/zh_tw\/wp-json\/wp\/v2\/media\/8227"}],"wp:attachment":[{"href":"https:\/\/www.southernsmoke.org\/zh_tw\/wp-json\/wp\/v2\/media?parent=6902"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}