Fabien and Amy are opening a new concept restaurant and market in Phoenixville after years of working and operating businesses in the hospitality industry. From French Bistros, Boutique and Franchised Hotels, Destination Wedding Planning and Bespoke Event Management companies we are fusing our two entrepreneurial spirits together to bring sustainability, creativity, and integrity to our community in Paloma's.


This new location positioned in Phoenixville's oldest building is buzzing with a renewed and organic energy. We promote synergy and positivity within our community.  The restaurant and market operate with a cosmopolitan concept, strong appreciation of the arts and are made possible by a creative and engaging team. 

Explore the rest of our site to learn more about what we have to offer, and get in touch with any questions.

Paloma's is here for you.


Executive Chef Chris Siropaides

Siropaides got his start in the culinary world back at Montco Technical High School, where his cooking teacher saw something special and encouraged him to pursue his dream of becoming a chef. Chris then attended the world-renowned Culinary Institute of America (CIA). After graduating from the CIA, Chris started his career at Philadelphia Country Club and gained experience in all areas of the kitchen.


At the time, the biggest name in the Philadelphia culinary scene was Georges Perrier, so Chris knew he wanted to work for him. His dream eventually came true and he was hired at Brasserie Perrier, where he worked under chef Chris Scarduzio.


After working at Brasserie Perrier, he asked for a transfer to the now shuttered Georges’ in Wayne. He was quickly promoted to sous chef by Top Chef winner Kevin Sbraga, who was the executive chef at the time. His last three years of a 10-year stint at Georges’ was as the executive chef. After Georges’ closed, Chris helped re-open Brittingham’s in Lafayette Hill.


Chef Siropaides has had the pleasure of working with such big names as Top Chef winner Nicolas Elmi and Chopped champion Jeremy Duclut, just to name a few.


Siropaides believes that “a few well done components and clean flavors tie a dish together” and enjoys using “quality ingredients to let individual flavors shine through.

Executive Sous Chef Chris Riordan

More info coming soon

Pastry Chef Victoria Fifer

More info coming soon