Chef Juan Camilo Liscano’s road to Palma was anything but direct.

Born in Miami to Colombian parents, Liscano spent much of his life moving before professional kitchens carried him through Los Angeles, Mexico City, New York, Miami, London, and Paris. Each stop shaped the discipline, restraint, and ingredient-driven cooking that would eventually come together at Palma, his intimate restaurant in Little Havana.

In this episode, we discuss his unconventional entrance into the industry, the chefs and restaurants that influenced him, the unexpected pandemic detour, and what it took to build Palma from the ground up. He also shares the meaning behind the restaurant’s name and design, why the menu continually evolves, the one dish that refuses to leave, and how MICHELIN entered the story much sooner than expected.

There are a few excellent stories involving Craigslist, coveted French butter, and an outdoor Miami grill, but I’m not giving those away here.

Grab a glass of wine. Sit back. Listen in.  Subscribe for more candid conversations with the chefs and hospitality leaders shaping Miami and the wider culinary world.

Available on Apple Podcasts, Spotify, YouTube, Audible, or wherever you get your podcasts.

WATCH HERE

From my “palette” to yours. 

Cheers!

Brenda

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