Isabel Coss

Chef Isabel Coss's culinary philosophy is deeply rooted in her Mexico City upbringing and an unexpected journey from ballet to the kitchen. She views cooking not merely as a craft but as a serious career, demanding the same discipline, movement, and energy she cultivated during her years as a ballerina. This foundation translates into a kitchen environment she likens to a "ballet play," alive with energy, music, and diverse personalities. Her overarching vision for Pascual, dubbed "Mexico City cuisine," reflects her hometown as a vibrant "melting pot." This approach eschews rigid regional categorization, instead focusing on an ingredient-driven philosophy. Coss is a fervent advocate for sourcing the "best local ingredients" and applying traditional Mexican techniques. Her "love affair with masa" is central to this, exemplified by Pascual's daily ritual of grinding corn into fresh masa for tortillas, tlayudas, tetelas, and flautas. She was a pioneer in advocating for nixtamalization and fresh corn preparation in high-end Mexican restaurants, actively seeking out heirloom corn varieties from both Mexico and various regions across the United States. Coss's definition of fine dining has evolved to encompass more than just technical brilliance; it's about creating restaurants that are "institutions"—enduring establishments that care for their people, foster innovative ideas, connect with their neighborhood and environment, and deeply respect seasonal ingredients and their producers. She aims for an inspiring, creative, and delicious dining experience delivered in a welcoming space, always seeking to push boundaries while honoring tradition. Chef Isabel Coss's signature approach is a testament to her profound technical mastery, deeply rooted in her extensive pastry background. Trained in bread baking at the Michelin-starred Pujol, she carried this precision and ability to transform ingredients into celebrated roles as a pastry chef at New York's Ampeon and Cosme, and later overhauling the pastry program at D.C.'s Lutèce. This foundational expertise in balance, structure, and elegant presentation now informs her comprehensive leadership of both sweet and savory kitchens at Pascual. At the heart of Pascual's kitchen is a wood-fired hearth oven, a centerpiece Coss utilizes to craft specialties such as deboned golden chickens and a unique Al Pastor taco, mimicking Oaxacan underground fire pits by grilling agave leaves within. Her technical prowess is most evident in her "love affair with masa," where she pioneers daily nixtamalization and fresh corn grinding, a process she champions as the foundation of Mexican cuisine. Coss meticulously sources heirloom corn, demonstrating a commitment to authentic flavor and a relentless pursuit of pushing the boundaries of what corn can achieve as a primary starch. Her flavor and plating philosophy emphasize elevating humble ingredients and creating unexpected sensory experiences. She reinterprets traditional dishes, offering guests familiar flavors in novel forms, such as her iconic Buñuelos served with Mexican chocolate and caramelized cajeta, designed to evoke the comfort of a churro while offering an adventurous twist. Savory mastery is showcased in dishes like the Fideos with mushroom cream, epazote, and black garlic, and a groundbreaking raw Chayote Salad with Asian pears and sunflower vinaigrette, which serves as a vibrant, palate-cleansing counterpoint to richer offerings like her Lamb Neck Barbacoa. Her Lutèce signature, the Honeycomb Semifreddo with 18-month Aged Comté Cheese, exemplifies her ability to elevate a single ingredient to a starring role, celebrating its complexity in a fresh, playful, and emotionally resonant manner. Other notable creations include Pumpkin Flan with piloncillo and Pia Oaxaca chile, and innovative Masa-thickened Atole drinks.

Career

• Bread Baker at Pujol, Mexico City
• Pastry Chef at Empellón, New York City
• Pastry Chef at Agern, New York City
• Pastry Chef at Cosme, New York City
• Pastry Chef at Lutèce, Washington, D.C.
• Executive Chef at Pascual, Washington, D.C.

Mentored by Enrique Olvera, Alex Stupak, Daniela Soto-Innes.