Chef Philip Palmisano 

of

The Golden Parachute Catering Co.

                                   Bio of Philip J. Palmisano

The restaurant and hospitality industry has been a part of my life from a very young age.  As the years have passed I have been exposed to almost every aspect of this industry.

When I was twelve years old my parents, Tony and Judy Palmisano, purchased The Golden Parachute Restaurant & Catering Co.  in Williamsville, NY. I have been learning from them (and stealing their secrets) ever since.

In addition to working with the family, I gained valuable experience and knowledge of both front of house and back of house operations while working for various restaurants including The Pizza Plant, My Tomato Pie, Bennigans, and Cameo’s Restaurant.

In 2002, after pursuing Bachelors degrees in Political Science and Criminal Justice from Canisius College, I ventured downstate to Manhattan. I was curious as to what life outside of the restaurant industry was like (and felt somewhat obligated to utilize my degrees).
For the next 10 years I worked as a Legal Assistant for Paul, Weiss, Rifkind, Wharton, and Garrison LLP.  Working for one of the nations top law firms was often exciting and living in Manhattan for over a decade was truly rewarding. Being relatively removed from the restaurant industry and having access to countless markets, import stores, and international ingredients turned cooking into a hobby. This hobby soon turned into a passion

In June of 2013, I moved home to focus on the growth of the Golden Parachute and be part of the ongoing renaissance of the City of Buffalo.

In addition to the management of the Golden Parachute Restaurant & Catering Co., since returning to Buffalo I have been an Active Director for the New York State Restaurant Association, WNY Chapter.  During my time on this Board I have been a member of our Taste of Education Planning Committee and Member Benefits Committee. The Taste of Education is an annual fundraiser for WNY schools/students that will be competing at the Annual ProStart State Invitational Culinary & Management Competition. This past February, I was honored to be a judge for the Restaurant Management Section of this competition, which was held at Schenectady Community College in Schenectady, NY. I also sit on the Board of Directors for the Williamsville Business Association and am a member of the Culinary Happenings of Williamsville (C.H.O.W.) Committee. 

While it is difficult not to miss a city as vibrant and diverse as New York, I am confident that my decision to return to Buffalo was the right one. I have enjoyed being a part of the Golden Parachute’s recent growth, as well as part of the surging restaurant and hospitality industry in Western New York.