Stefani De Palma

Technique at Le Cordon Bleu in Pasadena, California gave Stefani De Palma a formal base; repetition and control show up clearly in the way her work is described. That training sits behind a career built in one long stretch at Addison Restaurant in San Diego, California, where each step added responsibility without changing the underlying discipline. At the line, the work started in 2007 as Chef de partie at Addison Restaurant in San Diego, California.

The next move, to pastry sous chef at Addison Restaurant in San Diego, California (from 2007), widened the remit beyond one station and built range inside the same kitchen. From there, the progression to Head Chef at Addison Restaurant in San Diego, California (2007–2022) reflects time, trust, and consistency rather than a quick ascent. That same span included service as Chef de Cuisine at Addison in San Diego, California, from 2016 to 2022.

The title marks a second layer of leadership inside the same operation, with Stefani De Palma’s work tied closely to the restaurant’s pace and standards over time. Since 2025, Stefani De Palma has held the role of Head Chef — Team USA 2025. The move from a long-held restaurant post to a national team setting points to a chef used to exacting expectations, where timing, composure, and precision matter as much as output.

She is Head Chef — Team USA 2025. The current role rests on a path built through formal training at Le Cordon Bleu in Pasadena, California and years of kitchen work at Addison Restaurant in San Diego, California. Stefani De Palma’s titles there—Chef de partie, pastry sous chef, Head Chef, and Chef de Cuisine from 2016 to 2022—show a career shaped by accumulation, with each position adding authority without losing the basic habits of line work and discipline.