Since opening in 1993, The Sugar Palace has earned it place among the pillars of Palm Beach bustling dining scene, receiving numerous awards for its refined cuisine. Located in Downtown West Palm, we are just steps from City Place. The restaurant is Chef’s Mark pride and joy. We only use the finest quality ingredient. Come visit us and taste the difference.
Chef Robert Ikrie has cooking in his blood. His culinary prep school started at just 14, when he worked in the kitchen of his Aunt & Uncle’s Italian restaurant Pasta Prego on 45th Street & 5th Avenue. By the time he was 18, he knew that becoming a chef would be his life’s passion. He enrolled at the Culinary Institute of America in Hyde Park, and went on to hone his craft in Manhattan, at some of the country’s most respected restaurants — Le Cirque, Picholine and La Panetiere in Rye. He was Executive Chef at Napa & Co, The Spread & most recently, Le Farm in Westport.
Hired soon after his graduation from the Culinary Institute of America, Michael Nor has been cooking in The Sugar Palace’s kitchen for almost 27 years. Michael first gained experience working for catering facilities in New York and Michigan before he settled into Assistant Chef at Beckwith Pointe. His passion for food and entertaining took him to head Chef in a few short years. It didn’t take long for Michael’s reputation for excellent food to build. Using the highest quality ingredients from local purveyors, Michael cooks up a mighty delicious dish! Italian food is his specialty, but Michael can also cook a wide variety of other continental cuisines and can accomodate any food requests.