{"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":"2026-05-07T17:18:27","modified_gmt":"2026-05-07T17:18:27","slug":"isabel-coss","status":"publish","type":"chef","link":"https:\/\/southernsmoke.kudos.nyc\/ar\/chef\/isabel-coss\/","title":{"rendered":"\u0627\u064a\u0632\u0627\u0628\u064a\u0644 \u0643\u0648\u0633"},"content":{"rendered":"<p>Chef Isabel Coss, 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<\/p>\n<p>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 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.<\/p>\n<p>\u0641\u064a Lut\u00e8ce\u060c \u0627\u0644\u0645\u0637\u0639\u0645 \u0627\u0644\u0641\u0631\u0646\u0633\u064a \u0627\u0644\u062d\u062f\u064a\u062b \u0641\u064a \u062c\u0648\u0631\u062c \u062a\u0627\u0648\u0646\u060c \u0633\u0627\u0647\u0645\u062a \u062e\u0628\u0631\u0629 Coss \u0641\u064a \u0635\u0646\u0627\u0639\u0629 \u0627\u0644\u0645\u0639\u062c\u0646\u0627\u062a \u0641\u064a \u0627\u0644\u0627\u0639\u062a\u0631\u0627\u0641 \u0628\u0647 \u0648\u0623\u0635\u0628\u062d \u0627\u0644\u0622\u0646 \u0623\u062d\u062f &quot;\u0623\u0641\u0636\u0644 \u0627\u0644\u0645\u0637\u0627\u0639\u0645 \u0641\u064a \u0623\u0645\u0631\u064a\u0643\u0627&quot; \u0648\u0641\u0642\u064b\u0627 \u0644\u0635\u062d\u064a\u0641\u0629 \u0646\u064a\u0648\u064a\u0648\u0631\u0643 \u062a\u0627\u064a\u0645\u0632 \u0644\u0639\u0627\u0645 2022\u060c \u0648\u0648\u0627\u062d\u062f\u064b\u0627 \u0645\u0646 &quot;\u0639\u0634\u0631\u0629 \u0645\u0637\u0627\u0639\u0645 \u062a\u062d\u062f\u062f \u0627\u0644\u0637\u0639\u0627\u0645 \u0627\u0644\u0623\u0645\u0631\u064a\u0643\u064a&quot; \u0648\u0641\u0642\u064b\u0627 \u0644\u0640 RESY \u0644\u0639\u0627\u0645 2023.<\/p>\n<p>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 Empell\u00f3n in NYC. Coss believes food is a powerful<br \/>\nway to share joy and tell stories, a philosophy reflected in her technique-driven, deeply personal cuisine.<\/p>","protected":false},"featured_media":9943,"template":"","class_list":["post-6902","chef","type-chef","status-publish","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/southernsmoke.kudos.nyc\/ar\/wp-json\/wp\/v2\/chef\/6902","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/southernsmoke.kudos.nyc\/ar\/wp-json\/wp\/v2\/chef"}],"about":[{"href":"https:\/\/southernsmoke.kudos.nyc\/ar\/wp-json\/wp\/v2\/types\/chef"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/southernsmoke.kudos.nyc\/ar\/wp-json\/wp\/v2\/media\/9943"}],"wp:attachment":[{"href":"https:\/\/southernsmoke.kudos.nyc\/ar\/wp-json\/wp\/v2\/media?parent=6902"}],"curies":[{"name":"\u0648\u0648\u0631\u062f\u0628\u0631\u064a\u0633","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}