Abram Bissell
Executive Chef & Founding Partner
Principe’s culinary direction is led by Executive Chef Abram Bissell. Chef Abram was raised in Islamorada, Florida Keys, where he developed a passion for a life lived on the water and began his work in the kitchen in simple fish shacks. He then went on to learn about agriculture and sourcing pristine ingredients in California, about world class excellence while earning three Michelin stars at Eleven Madison Park, and about everyday luxury helming the kitchen of The NoMad. While Executive Chef of Danny Meyer’s The Modern, in Midtown Manhattan, he earned an additional two Michelin stars.
Abram’s passions and experience form the foundation of our offerings: the pursuit of greatness, a sense of place, and thrilling his guests every day. His journey and his heritage shape the food on his plate: product driven, creative, and undeniably delicious.
Kal Nemieboka
General Manager
Kal made his first foray into fine food and wine under the mentorship of Tony Foreman and acclaimed chef Cindy Wolf (nine-time finalist, James Beard Award Best Chef Mid-Atlantic). Under the Foreman-Wolf restaurant group, he earned the role of General Manager at their flagship property, Charleston. In 2016 Kal embarked on his dream of working in New York City’s hospitality industry and began his tenure at The NoMad, where he first met Executive Chef Chef Abram and Chef Rebecca Isbell. There, he worked his way up the ranks and ultimately earned the role of General Manager. Since 2021, he has also worked at Union Square Hospitality Group and Major Food Group.
Kal is thrilled to join the team and to reunite with old colleagues as the General Manager of Principe.
Rebecca Isbell
Chef di Farina (Chef of Flour)
Rebecca Isbell grew up in the small town of Keller, Texas, where she took up cooking and baking as a hobby at a young age. After taking a culinary arts course in high school, she went on to enroll in the Texas Culinary Academy in Austin, where she graduated with an associate’s degree in pastry. After culinary school, Rebecca spent several years working at Walt Disney World in Orlando, where she worked at top-tier restaurants and bake shops and developed a strong passion for cakes and cake decorating. In early 2011, Rebecca moved to New York City, and joined the pastry team at the acclaimed Eleven Madison Park, under the helm of Chef Angela Pinkerton. During Rebecca’s time at Eleven Madison Park the restaurant received three Michelin stars and James Beard Awards for Outstanding Pastry Chef, Restaurant, and Chef. In early 2013, Rebecca joined the opening team of midtown restaurant Betony as Executive Pastry Chef; during her tenure the restaurant received three stars from the New York Times, one Michelin star, and was named Esquire’s Best New Restaurant. In 2018, Rebecca joined The NoMad NYC as Pastry Chef, where she met Chef Abram, and she is excited to now join the Principe family as Chef di Farina.
Alan Wither
Assistant General Manager/Bar Manager
Alan started his career in the restaurant food and beverage industry at the age of 16, where he worked his way through every station in the kitchen and ultimately enrolled in culinary school. Alan trained at Le Cordon Bleu, where he learned how to cook with an emphasis in French technique. Upon graduation, Alan worked at the Biltmore hotel before moving to New York and taking on the role of Sous Chef to Chef Gabriel Kreuther and Chef Abram at the Modern for three years. Alan soon found himself gravitating towards the bar, and took on the role of Bar Back, where he owned all the in-house production necessary to move the program forward. As his experience grew, the next rung on the ladder was Bartender and he soon went on to become Head Bartender at the Modern followed by further experience at Gotham Bar & Grill and, most recently, Overstory.
Alan is excited to join the Principe team as Beverage Manager, and once again work alongside Chef Abram.
Jordanne Pascual
Wine and Service Manager
After spending a few years in publishing, Jordanne decided to pursue her passion for food and wine and began her career in the restaurant industry. She quickly rose through the front of house ranks at Untitled at the Whitney and The NoMad, where she worked with Kal and became a certified sommelier through the Court of Master Sommeliers. She then went on to hold the post of Sommelier at Wallsé and Babbo, as well as Beverage Director at Essex Pearl. At Babbo, Jordanne earned her Level 3 certification under the Wine and Spirits Education Trust while learning the different Barolo and Barbaresco vineyards, Tuscan producers, and lesser known Italian varietals. Most recently, she was the Head Sommelier at Gotham Restaurant.
Jordanne’s goal for Principe’s wine list is to share the different Italian white and sparkling wines as well as Italian varietals grown in other places, such as California. She also wants to show the versatility of Italian reds and how they pair well with Chef Abram’s dishes, while acknowledging the craftsmanship of local wines and the prestige of Champagne and Burgundy.
Justin Grannell
Executive Sous Chef
Chef Justin Grannell began his culinary career at the French Culinary Institute while balancing a coveted internship at Michelin-starred, Annisa. He spent the next six years honing his craft at the original Union Square Cafe and Two Michelin-starred restaurant, The Modern. His accomplishments at The Modern caught the attention of Jean-Georges’ restaurant group, earning him a role as Sous Chef on The Fulton’s opening team. Following his tenure at The Fulton, Grannell was approached by former NoMad alums, chef Abram Bissell and pastry chef Rebecca Isbell to assist in opening six restaurant concepts at Aurora Anguilla Resort and Golf Club.
There, Grannell served as an Executive Sous Chef before returning to New York with Bissell and Isbell as Principe’s Chef di Turno.