About Us

The Cove at Cobb Island

Your local spot for daily brunch, dinner and drinks in the heart of the island. Experience a menu built on fresh, local ingredients paired with a thoughtful selection of wine and cocktails.

Our Story

The Cove at Cobb Island is led by Millian and Theresa Palma. For nearly a decade, they searched for the perfect location to open a small local restaurant dedicated to exceptional hospitality and dining. When they discovered the property on Cobb Island, they knew it was the ideal home for their vision and are thrilled to serve the island and the surrounding Southern Maryland area.

Millian serves as the operational lead and driving force behind the guest experience, bringing over 30 years of expertise from some of the region's most notable restaurants. His background includes roles at landmark D.C. establishments such as The Bombay Club, Vidalia, The Occidental, Ardeo+Bardeo, The Oval Room, Notti Bianche, and The Melrose Hotel. Beyond the District, Millian honed his craft at the renowned Caffe Aldo Lamberti in Cherry Hill, NJ, and serves as a co-owner and operating partner of The Charles Restaurant & Bar in La Plata. This deep well of industry knowledge ensures that every meal is served with professional, attentive care.

Theresa supports the restaurant’s foundational vision primarily behind the scenes. While her full-time professional commitment remains her corporate career in business operations, she contributes to the vision and operational support by leveraging over 20 years of experience in project management and process design, as well as a decade in tourism and hospitality.

Millian and Theresa live with their family in Charles County, where they enjoy the local pace of life alongside their children and a lively collection of pets. Together, they are dedicated to delivering a high-quality culinary experience and the exceptional hospitality that reflects the heart of the Southern Maryland community.

Meet The Team

Patrick Wilson
Executive Chef

Executive Chef Pat's culinary journey began on the line, where he built his career through years of dedication, discipline, and hands-on experience. Starting as a line cook, he developed a profound respect for the craft, quickly becoming known for his natural talent and an instinctive “nose for great food”—an innate ability to master flavor, balance, and quality in every dish.

With over 20 years in the industry, Pat rose through the ranks to Sous Chef and ultimately Executive Chef, earning his reputation through unwavering consistency and a relentless work ethic. He is defined by both his technical expertise and a unique intuition for creating thoughtful, deeply satisfying meals.

Today, Pat combines decades of experience with a grounded, hands-on leadership style. He remains dedicated to inspiring his team and elevating every plate with the fresh, delicious food and exceptional hospitality that define our kitchen.

Josefine Prince
Sous Chef / Pastry Chef

Originally from Sweden, Josefine Prince is a sous and pastry chef with a deep foundation across the entire kitchen. Her culinary style is rooted in a respect for simplicity, seasonality, and thoughtful technique—values that guide her work in both sweet and savory disciplines.

While pastry is her specialty, Josefine is a well-rounded chef who is equally at home working savory stations, supporting line service, and contributing to overall menu development. This cross-functional experience allows her to understand the inner workings of the kitchen as a whole and how each component comes together to create a cohesive meal.

Known for her consistency, sharp attention to detail, and calm presence under pressure, Josefine takes immense pride in creating food that is approachable and meticulously executed. Whether she is crafting delicate pastries or assisting the team wherever needed, her focus remains on quality, collaboration, and ensuring every guest enjoys an exceptional experience.