Chef Isa began as an executive in the Film and Music Industries, but realized she wanted to work in food. While in culinary school, she began working and staging for michelin-starred and James Beard nominated chefs and restaurants. Her pedigree includes working as a line cook for Patina Group and as lead cook at Water Grill with Chef David Le Fevre. Changing to pastry lead to a pastry sous chef position with Chefs Karen and Quinn Hatfield at Hatfields and Sycamore Kitchen. Chef Josef Centeno then signed her on as his first ever pastry chef to help open Orsa & Winston, which led her to become overall executive pastry chef for his growing restaurant group (Orsa & Winston, Bar Ama, Baco Mercat, and Ledlow).
Chef Isa Fabro is a Canadian born, Filipino American. Growing up in the mid-cities area of Paramount, CA she graduated from Loyola Marymount University with a B.A. from the School of Film, and a B.S. in Philosophy. After working in both Film and Music, she became seriously ill. While in ICU, she realized that she would be happiest cutting carrots all day, and decided to change careers. She attended culinary school and began working for Michelin-starred and James Beard nominated chefs and restaurants. Her experience includes working as a line cook for Patina Group with chefs Theo Schoenegger, Mark Gold, Jose Melendez Jr., and lead cook at Water Grill with chefs David Le Fevre and Ted Hopson. She also staged at numerous restaurants including Church & State with chefs Margarita and Walter Manzke, Lucques with chef Suzanne Goin, Lazy Ox Canteen with chef Josef Centeno, Hatfields with chefs Karen and Quinn Hatfield, and Aubergine with chef Justin Cogley and pastry chef Ron Mendoza.
After seven years savory experience, Isa changed to pastry. This lead to a pastry sous chef position with chefs Karen and Quinn Hatfield of Hatfields and Sycamore Kitchen. Chef Josef Centeno then signed her as his first-ever pastry chef to help open Orsa & Winston, which led to becoming overall executive pastry chef for his growing restaurant group (at the time Orsa & Winston, Bar Ama, Baco Mercat, and Ledlow).
After leaving Josef Centeno Group, Isa traveled to the Philippines for a month long excursion exploring its many diverse regional cuisines #makatiangpaaisa. Returning to Los Angeles jump started her work with Alvin Cailan and Unit 120, where she found her voice and audience. Fully taking advantage of the opportunities afforded by the supportive small business community of George Yu's LA Chinatown Far East Plaza, she patricipated in pop-ups like #industryfriedchickennight featuring her #isabiscuits and #ubelatikbutter, and #ChinatownAfterDark where she spearheaded an intricate menu featuring Filipino inspired desserts #isafabropastries, such as her #coconutmalas (LA Mag, Food GPS, Life & Thyme Migrant Kitchen, StarChefs), #isamadas (KCRW Good Food, StarChefs), new favorite #latikpuding, and a SOLD OUT holiday #pieprojectisafabro program Ube Pilinut, Royal Bibingka (published LA TIMES), and Food for the Gods pies.
A casual Monday night Detroit style pizza #pizzaprojectunit1twenty quickly turned into one of the top five best pizzas in Los Angeles (LA Weekly, LA TIMES). Her Mango Royale, first an #AmboyatNight dessert course, was a Time Out LA Best Dessert in Los Angeles, graced the covers of Sunset Magazine, is a live demo for the Hallmark Channel's Home & Family show, and is a published recipe in NY TIMES .
Her ties with Bento Box Entertainment led to organizing a sold out burger pop-up #10daysofburgers and art show featuring original artwork by Bento Box artists for Fox Entertainment's animated series Bob's Burgers, and original burger creations by inspired by the show (LASA, Badmaash LA, Wexler's Deli, Nomad Truck). As an organizer and featured chef for the inaugural LA Food Bowl FILIPINO FOOD FRIDAYS she curated DESSERT NIGHT and participated in every sold out event. Chef Isa has presented with Pebble Beach Food & Wine, Los Angeles Food & Wine, FEAST Portland, StarChefs ICC .