Meet Our Chefs

Emidio Tidu
Emidio Tidu is the Executive Chef of Palma Ristorante, bringing decades of culinary expertise and a deep-rooted passion for Italian cuisine to the heart of Burbank. Born and raised in Rome, Italy, Emidio’s culinary journey began in his childhood, where he would often be found in the kitchen with his mother, learning the art of cooking for a large household. At the age of 13, Emidio began working at his uncle’s restaurant, Ristorante Il Cacciatore, where he honed his skills as a pizzaiolo and developed a passion for Roman cuisine.
Emidio’s passion for food led him to enroll in Ipsar Anzio Roma Culinary School at the age of 15, where
he graduated with high honors. Throughout his early career, he worked in various restaurants while
attending school, continually expanding his culinary knowledge. His desire to learn from the best took
him to France, where he spent nearly two years working under legendary chef Joël Robuchon, a
three-Michelin-star chef, and Gault Millau’s “Chef of the Century.” The experience profoundly impacted
Emidio’s approach to food, blending French techniques with his Italian roots.
After his time in France, Emidio moved to California, where he opened a successful restaurant chain
called Trilussa in Beverly Hills. His career then took him to Switzerland, where he gained further
experience working in prestigious establishments, including the Carlton Restaurant in Zurich, the Hotel
Baur au Lac, and the Palace Hotel in St. Moritz.
In 2017, Emidio returned to California and settled in Studio City. He opened new restaurants in Irvine and
Santa Monica before launching Palma Ristorante in Burbank. Alongside restaurateur Aram Avagyan,
Emidio saw an opportunity to bring high-end European-style dining to the local community. Their vision
for Palma Ristorante is to create an elevated dining experience showcasing Italy and Europe’s rich flavors.
When he’s not in the kitchen, Emidio enjoys cooking for his family and playing ice hockey. His culinary
journey, marked by passion, dedication, and the influence of renowned mentors, continues to shape his
approach to food and his commitment to delivering exceptional dining experiences.