Mike Isabella is a Washington, D.C.-based chef and restaurateur, owner of Italian-inspired small plates restaurant, Graffiato, Northern Greek concept, Kapnos, and Italian sandwich shops, G and G Grab and Go. He is also the chef/partner of Modern Mexican restaurant, Bandolero, in Georgetown. Mike Isabella’s Crazy Good Italian is his first cookbook. In 2012, Chef Isabella was named FOOD & WINE magazine’s The People’s Best New Chef Mid-Atlantic.Outside the kitchen, Isabella appeared on Season Six of Top Chef 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 resources to the Department of State. Before opening Graffiato, Isabella was the executive chef of Jose Andres’ Zaytinya. 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. After honing his skills in the Big Apple, he traveled 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, 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. While Philadelphia proved to be an incredible learning experience and launching ground, Isabella still needed to find his niche. That niche came when he moved to Atlanta and joined Buckhead Life Group’s top-notch Greek restaurant, Kyma. As Chef de Cuisine of the seafood-inspired menu, Isabella learned the slight flavors and techniques of Greek cooking.