Joe Palma is the new executive chef of High Cotton in Charleston.

This isn’t the first time Palma has worked for Maverick Southern Kitchens. He worked as a line cook at Slightly North of Broad under Chef Frank Lee while a student at the College of Charleston.

After graduating, he worked at Citronelle and Le Paradou, both in Washington, D.C., before moving to Le Bernardin in New York City for Chef Eric Ripert. In 2008, he went back to Washington, D.C., to head up the Westend Bristro by Eric Ripert at the Ritz Carlton.