Lisa has been cooking professionally for 43 years, training under Wolfgang Puck at Ma Maison for one year, then L'Orangerie for one year and La Toque with Ken Frank- filling for him a short time. She then got her first big break at Spago Sunset in 1983, becoming Wolfgang's head chef in 1985, just 7 years into her career.
After Spago, Lisa consulted for a variety of restaurants for the following 4 years, cooked privately for several clients in Malibu for 5 years, and then went to Iceland to bring California Cuisine to Reykjavik. After consulting there for 3 months, Lisa traveled Europe for 5 weeks bringing new ideas with her for the opening of "Bambu" - a legendary Malibu restaurant where she was hired as the executive chef upon her return. During her 5 years at Bambu, Lisa won 2 awards for one of the 'Top 100 Chef's in America’ leading other chef's into culinary excellence. Lisa met Paul Newman at Bambu, and was so impressed with her work; he hired her to develop two products for Newman's Own and co-authored two cookbooks for him as well.
After two years with Newman's Own, Lisa continued cooking privately while developing her own catering business called, The Malibu Chef. She has cooked for many famous people throughout her career, including people like Benjamin Netanyahu, Pierce Bronsan and many more.
Lisa wrote her first book called, Food, Sex, Wine and Cigars: a memoir. It is for sale on Amazon in hard cover, kindle and nook. Lisa is currently working on her first cookbook as well called, Butter Barn; The Cookbook. Lisa currently owns and operates Butter Barn Butter, making gluten free, organic, non-GMO treats,- vegan, Keto and only gluten free- vegan salad dressings. All of her products are for sale at Erewhon Grocers in all 5 locations around Los Angeles, Venice, Santa Monica, Pacific Palisades and Calabasas. Most of her products are available on line to ship anywhere in the world. Go to butterbarnbutter.com to order her extraordinary treats.
Lisa is passionate about cooking and loves creating menus for you, our future client. The Malibu Chef focuses on using only the finest ingredients -organic, farm to table if you want, using small farm meats and chicken- sustainable and wild fish and prepares each dish with an infusion of passion and creativity.