Palm Frites is the brainchild of Bobbie and Nick Banda, both retired from the Air Force with a combined 51 years of service. Bobbie is a trained chef from the Culinary Institute of America (CIA), while Nick earned his cooking chops in his mother’s South Texas kitchen, and to some extent, from Bobbie while she was a CIA student!
In our military journeys, we have lived and dined around the world (see map below), and enjoyed every meal we encountered! While stationed in Belgium, we fell in love with their crispy, twice-fried frites. Since we adore street food of all sorts, we brought the Belgium style frites back to Texas, made them super portable and paired them with delicious toppings inspired by our travels. We hope you love eating the food as much as we’ve loved making it!