Isabel Coss is the Chef of Pascual and Pastry Chef of Lutèce, awarded The New York Times The Restaurant List 2022, in Washington DC. She was born and raised in Mexico City, and tells stories through her technique-driven desserts. Isabel fell in love with cooking from a young age, the warmth and nurturing essence of Mexican food always make her feel at home wherever in the world she might be. She took on her first kitchen job at the age of 17 as a bread baker in landmark restaurant Pujol. In 2011, Coss moved to New York City to work at several top tier culinary concepts, including Empellon, Agern and Cosme “World 50 Best” as the executive pastry chef of the group. She was awarded StarChefs rising pastry chef in 2019 and Best New Chef in 2023 by Food & Wine. Coss believes food is the most humble and vulnerable way to give and find joy, and to connect as humans.