There’s more culinary star power coming to Tysons. In June, Joe Palma will take the lead as culinary director of Mike Isabella’s forthcoming Isabella Eatery, a massive, 41,000 square-foot food hall slated to open at Tysons Galleria this fall.
Palma comes with an impressive track record in the world of fine dining. He has served as executive chef of Bourbon Steak at the Four Seasons in Georgetown since 2014 and previously cooked under Michel Richard at Citronelle and Yannick Cam at Le Paradou. His resume also includes stints alongside chef Eric Ripert at Le Bernardin in New York City and, more recently, as executive chef of Ripert’s Westend Bistro in D.C.
In his new role, Palma will be working with Isabella on menu development, staffing and commissary operations for Isabella Eatery, an ambitious, 10-concept venture that promises everything from fast-casual and upscale dining options to carryout and catering, according to a release. The mix will include spin-offs of several existing Isabella brands, including Graffiato, Kapnos, Pepita, Requin and the newly opened Arroz, plus a coffee shop, a cocktail bar and an ice cream parlor.