Joe Palma tweeted a few weeks ago that he was leaving his post at the Westend Bistro, Eric Ripert’s Washington D.C. restaurant, for an executive chef job in Charleston, leaving many of us curious as to where he would end up.
Today, he starts his new gig at High Cotton in Charleston. According to his biography at Shade Tree Culinary, Palma got his start as a College of Charleston grad, working the line at Slightly North of Broad. He left in 2003 for D.C. and ended up working for Ripert.
Now, he’s back in a Maverick Kitchen right across the street from SNOB. We hear the deal was done during this year’s food and wine festival. We can’t wait to see what impact he will have on Charleston’s food scene as he gets settled into his new position.
Congrats to Joe, and welcome back. Stay cool. Support City Paper. City Paper has been bringing the best news, food, arts, music and event coverage to the Holy City since 1997. Support our continued efforts to highlight the best of Charleston with a one-time donation or become a member of the City Paper Club.