Isabel Coss

The Climb

A defining 2024 for Isabel Coss was marked by two appointments: Executive Chef at Pascual in Washington, D.C, and Executive Pastry Chef at Lutèce in Washington, D.C. Those roles placed her squarely in the city’s dining scene, with a practice shaped by discipline, memory, and an exacting sense of purpose.

Today

At Pascual, the Executive Chef role gives Isabel Coss a direct line from technique to plate in a Washington dining room. The cooking there leans on texture and contrast, on the richness of meat against the brightness of herbs, and on familiar flavors sharpened rather than softened. Lamb Tartare shows that approach clearly: American lamb shoulder with almond salsa macha, olives, and avocado. Barbacoa-Style Lamb pushes the same logic through a different cut and rhythm. Adobo-marinated American lamb shank comes with black beans, cilantro, and white onion, and the structure is plain to read even as the balance stays precise. It is the kind of dish that depends on restraint and timing, not clutter. The Executive Pastry Chef role at Lutèce keeps pastry active alongside savory work, so sweetness and precision remain part of the same discipline. Across both kitchens, Isabel Coss works with Mexican pastry, local sourcing, and the flavors she grew up with, using technique rather than nostalgia to carry the work. “I want to make restaurants that last a long time and become institutions.”

Signature

Isabel's signature dishes include Lamb Tartare, Barbacoa-Style Lamb, Cocoa Tamal, and Rhubarb Tres Leches Cake.

In Their Words “I want to make restaurants that last a long time and become institutions.” “I fell in love with it, and my relationship with food sprouted from there.”

Recognition

Isabel's honors include James Beard Award semifinalist, Pastry Chef of the Year finalist (2024), and Best New Chef in America (2023).