Step into the whirlwind day of Chef Juan Camilo Liscano, the culinary visionary behind Palma and the recipient of the Michelin Guide Florida 2025 Young Chef Award. At his intimate Little Havana restaurant, Liscano crafts a dynamic, hyper-seasonal tasting menu that shows off his innovative, deeply personal cuisine, rooted in a blend of global techniques and local ingredients.
WRITTEN BY SOPHIE COLLONGETTE
7:30 AM Rise and shine. First, I put the kettle on and brew a few rounds of roasted oolong tea. As the tea steeps, I mentally map out the day, checking for any last-minute tasks like a market pickup.
7:45 AM Breakfast is served. I’ll usually have two soft-fried eggs, some sliced saucisson sec or finocchiona, and a handful of arugula with lemon vinaigrette and olive oil.
8:00 AM It’s time to check my phone. I confirm that all my fish, produce, and farm orders are on schedule. Then, I dive into my administrative work, all while enjoying another cup of tea.
9:30 AM I change into my workout gear and get a quick workout in.
10:20 AM Next, I hop on my bike and ride to South Pointe beach. Towel in tow, I take a quick swim, dry off in the sun, and take a moment to relax and ground myself before the real work begins.
11:30 AM After a refreshing shower, I make a quick lunch and get ready to head out.
1:00 PM I arrive at the restaurant and immediately check in on our ongoing projects and ferments. I also review how preparations for the evening are going. I log onto my laptop to ensure all administrative work and communications are completed before the end of business hours.
3:00 PM The apron goes on. I start with any sauce work, followed by butchering and portioning fish and meat.
4:30 PM It’s time for the staff meal. As I grab a plate of food, I check the restaurant’s books, review the final reservation count, and respond to any guest messages on our Instagram or reservation software.
5:00 PM Lineup! We have a quick staff briefing on the evening ahead, covering any important details about our guests, menu changes, or wine pairing updates.
5:15 PM I wrap up any final prep projects, reset the kitchen for service, and go through a quick checklist to ensure we’re ready for the evening rush.
6:00 PM Everything is set. I assemble the expediting papers for the evening and do one last check of the kitchen and service station.
6:30 PM Palma opens, and the show begins.
10:30 PM I break down my saucier-meat-expo station for the evening and head back home to unwind.
11:15 PM Arriving home, I might grab a light snack and watch some television. I catch up with my girlfriend, Daniela, on our days and chat about ideas for home DIY improvements.
12:10 PM Bedtime.
PALMA
240 NW 8 AVE., MIAMI
EATPALMA.COM
