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San Diego chef makes Zagat 30 Under 30 list

Twenty-eight-year-old chef de cuisine Stefani De Palma started her career with Addison Del Mar in 2008 as a pastry chef.

Stefani De Palma, 28, chef de cuisine at Addison in Del Mar.

After a rigorous nomination and voting process that started in January, Zagat released its first national 30 Under 30 list. Among those on the list was San Diego’s Stefani De Palma, 28, chef de cuisine at Addison.

“Being recognized as one of Zagat’s 30 Under 30 is a great accomplishment, not only for myself, but the restaurant as a whole,” said De Palma of the recognition.

De Palma started her Addison career in 2008 as a pastry chef. Since then she has climbed the ranks from chef de partie, chef tournant, pastry sous chef and sous chef. In 2016, at 27, she assumed the role of chef de cuisine alongside Director and Executive Chef William Bradley, a four-time James Beard Award nominee.

“I was lucky to start at Addison at a relatively young age and set goals for myself, knowing that it would be a challenge,” De Palma said. “Without the talented mentors I’ve had along the way, along with hard work and dedication, I wouldn’t have been able to reach those goals.”

Said Bradley of the recognition, “It is amazing to watch Stefani’s star start to shine … I am so proud of her and her loyalty to the craft of cooking.”

While San Diego has never had its own regional 30 Under 30, in the new national list format, a total of three chefs, including De Palma, from the area were among the original 60 nominees. The Cork and the Craft’s Executive Chef Scott Cannon, 28, made it to the top 45 nominees and Carlos Anthony, lead line chef at Herb & Wood, was in the top 60.

The dining room at Addison Del Mar. (Courtesy photo)

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