Lisa Palermo: Culinary Experiences Comes Full Circle

For over 25 years, Java Catering's Executive Chef Lisa Palermo has showcased her culinary expertise around the country. Gaining an interest in food service while growing up in State College, she attended the Culinary Institute of America in Hyde Park, NY, graduating in 1981.

After college, Palmero got her start as an assistant pastry chef at the Ritz Carlton Hotel in Chicago. She quickly rose in rank as she transitioned from major city to major city. She spent time as a Chef Garde Manager for the restaurant Perrie Passau in New York City.

She then moved to Miami, spending a few years at the Fontaine Bleau Hotel, before joining TCC's Hotel Management Group's company that manages 52 properties throughout the United States. After working as the executive chef in several of their 4- and 5-star hotels, Palermo took the position of corporate executive chef with the hotel management group.

After gaining 10 years of experience in South Florida, Lisa moved west to work for the popular 60s and 70s entertainer Sonny Bono. Palermo was Bono's executive chef and general manager for his restaurant, Bono's, in Palm Springs, CA.

Palermo then moved from Palm Springs, CA to San Diego to open a garlic themed restaurant in the gas lamp district. While in San Diego, Palermo attended the San Diego Institute of Design, where she received a bachelor's degree in interior design/architectural drawing.

Palermo returned home to Happy Valley and joined Penn State in 2005 as manager of Blue Chip Bistro in the Business Building. She worked in that position for two years before becoming executive chef of Java Catering in 2007.