Chef Mike Isabella

Mar 25, 2015 |

Kapnos Restaurant and Bar Washington DC

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Mike Isabella Concepts (MIC)

Mike Isabella is a Washington, D.C.-based chef and restaurateur; owner of Italian-inspired small plates restaurant, Graffiato, Greek concepts Kapnos, Kapnos Taverna, and Kapnos Kouzina, as well as Mexican cantina, Pepita, and G, an Italian sandwich shop by day with a full-service Italian menu by night. He also owns Yona, a Japanese noodle bar and small plates restaurant in partnership with Chef Jonah Kim, as well as Requin, a French Mediterranean concept he is opening with Chef Jennifer Carroll. In 2017, he will open Isabella Eatery, a 10-concept food emporium at Tysons Galleria in Fairfax, Va.

In 2015, the Restaurant Association of Metropolitan Washington nominated Chef Isabella for Restaurateur of the Year. In 2012, he was named FOOD & WINE magazine’s The People’s Best New Chef Mid-Atlantic. Mike Isabella’s Crazy Good Italian is his first cookbook, also published in 2012.

Outside the kitchen, Chef Isabella is a judge on “Man vs. Child: Chef Showdown” on FYI. Previously, he competed on Season Six of Top Chef, and Top Chef Duels, and he was the runner-up on Top Chef All-Stars. He is also a member of the American Chef Corps, a network of chefs from across the United States who serve as culinary diplomats and resources to the Department of State.

Before opening Graffiato, Chef Isabella was the executive chef of Jose Andres’ Zaytinya. During his three-year tenure Chef Isabella generated accolades and national attention for Washington, D.C.’s Mediterranean powerhouse restaurant.

Chef Isabella’s formal training began at The Restaurant School in New York, taking classes and cooking his way through some of New York City’s finest establishments. Later, he travelled down the coast to Philadelphia, first as a sous chef for James Beard award winner Douglas Rodriguez at Alma de Cuba, then a host of other Stephen Starr restaurants. At El Vez, Chef Isabella learned the true craft of Latin cuisine under the direction of Jose Garces, and as executive sous chef of Marcus Samuelsson’s Washington Square, Chef Isabella educated himself on the art of opening a fine dining establishment.

Before settling in D.C., Chef Isabella moved to Atlanta and found his culinary niche when he joined Buckhead Life Group’s top-notch Greek restaurant, Kyma. As Chef de Cuisine of the seafood-inspired menu, Chef Isabella learned the slight flavors and techniques of Greek cooking, as well as immersing himself in the traditions of one of the oldest cuisines in the world.

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