Paula Endara wearing a chef's uniform in front of a kitchen pantry

Paula Endara

Hometown: Quito, Ecuador 
Current city of residence: Lexington, KY
Occupation/Profession: Executive Chef at Granddam & Lost Palm 
 
James Beard Foundation Bootcamp alum Paula Endara began her culinary career in her home country of Ecuador at 18 years old. A 13-year veteran of the industry, she has built an impressive resume that includes specializing in avant-garde cuisine at the Basque Culinary Center, working at a nomad restaurant concept in Quito where she collaborated with Amazonian farmers, to opening her restaurant Roots in Arkansas that blended her Ecuadorian flavors with fresh local ingredients. Passionate about sustainability and strengthening the community-driven food infrastructure, Paula uses regional ingredients to showcase her cultural heritage through her unique, inventive dishes.Read More

Hometown: Quito, Ecuador 
Current city of residence: Lexington, KY
Occupation/Profession: Executive Chef at Granddam & Lost Palm 
 
James Beard Foundation Bootcamp alum Paula Endara began her culinary career in her home country of Ecuador at 18 years old. A 13-year veteran of the industry, she has built an impressive resume that includes specializing in avant-garde cuisine at the Basque Culinary Center, working at a nomad restaurant concept in Quito where she collaborated with Amazonian farmers, to opening her restaurant Roots in Arkansas that blended her Ecuadorian flavors with fresh local ingredients. Passionate about sustainability and strengthening the community-driven food infrastructure, Paula uses regional ingredients to showcase her cultural heritage through her unique, inventive dishes. She currently resides in Lexington, KY, where she’s the executive chef of the Bluegrass-inspired Granddam and Lost Palm, a rooftop parlor featuring tropical-infused Latin bites and cocktails located at the Gold Key Awarding-winning boutique The Manchester.